Crispy Skin Salmon with Fiery Asian Slaw

Crispy Skin Salmon with Fiery Asian SlawRecipe
Photo: Photo: Randy Mayor; Styling: Rose Nguyen

Be sure to purchase skin-on salmon fillets for the best flavor and texture.


4 servings (serving size: about 1 cup slaw and 1 fillet)

Recipe from

Cooking Light

Nutritional Information

Calories 302
Fat 14.8 g
Satfat 2.8 g
Monofat 6.8 g
Polyfat 2.8 g
Protein 29.2 g
Carbohydrate 12 g
Fiber 3.2 g
Cholesterol 65 mg
Iron 5.5 mg
Sodium 577 mg
Calcium 66 mg


4 (6-ounce) salmon fillets
3/4 teaspoon salt, divided
1/4 teaspoon black pepper
Cooking spray
1/4 cup fresh orange juice
1 tablespoon rice vinegar
1 tablespoon balsamic vinegar
1 tablespoon olive oil
2 teaspoons Sriracha (hot chile sauce)
1 teaspoon bottled ground fresh ginger
1/2 teaspoon honey
1/2 cup chopped fresh cilantro
1 (16-ounce) package cabbage-and-carrot coleslaw
1 tablespoon toasted sesame seeds


1. Heat a large nonstick skillet over medium-high heat. Sprinkle salmon fillets evenly with 1/4 teaspoon salt and pepper. Coat pan with cooking spray. Add salmon to pan, skin side down; cook 4 minutes. Turn salmon over; cook 3 minutes. Add orange juice to pan; cook 30 seconds or until liquid almost evaporates and fish flakes easily when tested with a fork.

2. While fish cooks, combine rice vinegar and next 5 ingredients (through honey) in a large bowl, stirring with a whisk. Add remaining 1/2 teaspoon salt, cilantro, and coleslaw; toss well to coat. Sprinkle with 1 tablespoon sesame seeds. Serve salmon with slaw.