Pan-Seared Salmon with Red Cabbage Slaw and Blueberry Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A bright and fresh dish combining crispy-skinned salmon with a crunchy red cabbage slaw dressed in a tangy blueberry vinaigrette, celebrating patriotic colors. This american-inspired seafood ready in about 27 minutes pairs (6 oz each) salmon fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 4 American cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 4 salmon fillets with 1 tsp salt and 1/2 tsp black pepper on both sides. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
  2. Step 2: Place salmon fillets skin-side down in the skillet and cook for 5-6 minutes until skin is crispy and golden. Flip and cook for another 3-4 minutes until salmon is opaque and flakes easily.
  3. Step 3: Meanwhile, in a large bowl, combine 3 cups shredded red cabbage, 1 cup shredded carrots, and 2 thinly sliced green onions.
  4. Step 4: In a blender or food processor, blend 1/2 cup fresh blueberries, 3 tbsp apple cider vinegar, 2 tsp honey, 1 tsp Dijon mustard, 1/4 cup olive oil, and 1/4 tsp salt until smooth.
  5. Step 5: Pour the blueberry vinaigrette over the cabbage slaw and toss until evenly coated. Serve salmon fillets atop the vibrant slaw for a fresh, colorful meal.

Frequently asked questions

How long does Pan-Seared Salmon with Red Cabbage Slaw and Blueberry Vinaigrette take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Salmon with Red Cabbage Slaw and Blueberry Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) salmon fillets from drying out.

Can I substitute ingredients in Pan-Seared Salmon with Red Cabbage Slaw and Blueberry Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Salmon with Red Cabbage Slaw and Blueberry Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Salmon with Red Cabbage Slaw and Blueberry Vinaigrette?

American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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