One-pot Spicy Braised Cabbage with Salmon
A bold, one-pot dish featuring caramelized cabbage, crispy salmon, and a rich, savory-sweet sauce. Packed with flavor and ready in under an hour, this is an easy, satisfying meal for any night of the week.
Quick Info
Serves: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Why You’ll Love This Recipe
A fast, flavor-packed meal with minimal cleanup.
One-pot recipe for easy cooking
Crispy salmon with tender, braised cabbage
Savory, sweet, and tangy sauce
Ready in under an hour
Ingredients
1/2 green cabbage, stem trimmed and cut into 1 inch thick slices
1 lb center cut salmon filet, skin on
2–3 tablespoons toasted sesame oil
1 bunch green onions, sliced with the whites and greens separated
3 cloves garlic, roughly chopped
1/4 cup coconut sugar
1 cup sake
1/3 cup Asian BBQ sauce (we like Woodinville Sauce Co. Asian Q)
1/4 cup rice vinegar
Olive oil
Instructions
Step 1
Heat a large pan over high heat. Add olive oil and the cabbage. Sear until charred and caramelized, then flip and repeat on the second side. Remove from the pan.
Step 2
Add more olive oil, then place the salmon skin-side down. Sear until crisp and bubbly, then flip and cook until golden on the second side. Remove from the pan.
Step 3
Add sesame oil, garlic, and the white parts of the green onions. Sauté until fragrant, about 1–2 minutes.
Step 4
Add coconut sugar and cook, stirring constantly, until it begins to melt, about 2–3 minutes.
Lower the heat, add sake to deglaze, then return heat to medium-high. Add the Asian BBQ sauce and rice vinegar. Simmer for 2–3 minutes.
Step 5
Return the cabbage to the pan and cook for a few minutes until just beginning to soften.
Make space in the center and add the salmon. Spoon sauce over the fish and cook until the salmon is medium-firm and the sauce thickens slightly.
Step 6
Finish with the green parts of the onions and serve as-is or over your favorite cooked grain.
Tips for Success
Get a strong sear on the cabbage for maximum flavor
Cook salmon skin-side down first for crisp texture
Don’t overcook the salmon—aim for medium doneness
Let the sauce reduce slightly for better consistency
Storage
Store leftovers in an airtight container in the refrigerator for up to 2–3 days.
Serving Ideas
Serve over rice, quinoa, or noodles
Pair with a light cucumber salad
Add extra greens or herbs for freshness
Nutrition Facts
Calories: 459.83
Fat: 19.72 g
Saturated Fat: 2.88 g
Carbohydrates: 29.2 g
Fiber: 3.25 g
Net Carbs: 25.96 g
Sugar: 18.23 g
Protein: 24.7 g
Sodium: 338.34 mg
Cholesterol: 62.37 mg
