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Salmon with crunchy slaw and macadamias

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This seared salmon recipe makes for a delicious and filling meal. Served with a crunchy cabbage and macadamia slaw, this dish is an easy way to get some fish in this week.

  • Serves4
  • Cook time10 minutes
  • Prep time20 minutes


  • 1½ tbs olive oil, divided
  • 4 x 180g Coles Deli Fresh Salmon Skin-On, patted dry
  • 1 lime, zest finely grated, juiced
  • 2 tsp honey
  • 200g wombok (Chinese cabbage), thinly sliced (about 4 cups)
  • 200g seedless white grapes, halved
  • 1 yellow or orange capsicum, seeded, very thinly sliced
  • 2 spring onions, very thinly sliced
  • ½ cup fresh coriander leaves
  • ½ cup fresh mint leaves
  • ½ cup (70g) macadamias, toasted, coarsely chopped
  • Lime wedges, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    In a large heavy non-stick frying pan over medium heat, heat ½ tbs of the oil and then add the salmon, skin-side down. Cook for 5 mins or until the salmon skin is crisp. Turn the salmon over and cook for 2-3 mins or until salmon is mostly opaque with a rosy centre.
  2. Step 2

    Meanwhile, in a large bowl, whisk lime zest, 2 tbs of the lime juice, honey, remaining 1 tbs oil and ¼ tsp salt. Add the wombok, grapes, capsicum, spring onions, coriander and mint and toss to combine. Season with salt and pepper.
  3. Step 3

    Divide the slaw among 4 plates and top with the salmon. Sprinkle the macadamias over the slaw and serve with lime wedges.