Seared salmon with miso slaw

Looking for your next weeknight winner? This recipe ticks all the boxes. Tender seared salmon and crunchy miso slaw come together to create a healthy dinner that can be on the table in just 30 mins

  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Food magazine.
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  • 2 large handfuls shredded red cabbage
  • 2 large handfuls shredded green cabbage
  • 1 stalk celery, finely chopped
  • 1 carrot, grated
  • 3 spring onions, finely sliced
  • 1/4 cup coriander leaves
  • 1/4 cup roasted salted peanuts
  • 4 x 150g salmon fillets, skin on
  • sea salt
  • 1 tablespoon oil
Lemon miso dressing
  • 1/2 cup neutral flavoured oil
  • 2 tablespoon fresh lemon juice
  • 2 tablespoon white miso paste
  • 1 teaspoon Dijon mustard
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, finely chopped


  • 1
    Combine the cabbages, celery, carrot, spring onion, coriander and peanuts in a salad bowl.
  • 2
    Make the lemon miso dressing (see below). Pour over slaw and set aside.
  • 3
    Heat a large frying pan over a high heat, brush the salmon fillets with oil and season with salt.
  • 4
    Cook, skin-side down, for 4-5 minutes before carefully turning over and cooking the top for 2 minutes, or until done to your liking.
  • 5
    Serve salmon with slaw on the side, sprinkled with extra peanuts, if desired.
Lemon miso dressing
  • 6
    Whisk together the oil, juice, miso, mustard, ginger and garlic.


  • For the neutral oil try canola or rice bran. Any leftover slaw can be covered and refrigerated for up to three days. - Try miso glazed salmon; mix 1 tablespoon each of white miso paste, soy sauce, brown sugar and oil with 1 teaspoon grated fresh ginger. Brush over the salmon and marinate for at least 15 minutes before cooking. PER SERVE Energy 570kcal, 2386kj • Protein 36g • Total Fat 43.6g • Saturated Fat 6.3g • Carbohydrate 5.9g • Fibre 4.6g • Sodium 550mg