Rating: 4.5 stars
10 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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

Recipe by Cooking Light September 2009


Credit: Photo: Randy Mayor; Styling: Rose Nguyen

Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

302 calories; fat 14.8g; saturated fat 2.8g; mono fat 6.8g; poly fat 2.8g; protein 29.2g; carbohydrates 12g; fiber 3.2g; cholesterol 65mg; iron 5.5mg; sodium 577mg; calcium 66mg.