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Crispy Skin Salmon with Cabbage and Onion

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Pan-frying the salmon after steaming gives the skin a nice crisp finish while keeping the fish moist.  The cabbage side gives you enough flavour and moisture that you don’t need a sauce.

Crispy Skin Salmon with Cabbage and Onion

Course Main Course
Servings 2 serves


  • 400 g salmon fillets (cut into 2x200g pieces)
  • Salt and pepper to season
  • 500 g water
  • 20 g olive oil
Sauteed Cabbage and Onion
  • 1 large onion
  • 400 g cabbage
  • 2 cloves garlic minced
  • Light olive oil for frying


For the Salmon

  • Season the fish with salt and pepper and then put skin side up on the top tray of the Varoma (see Notes)
  • Put water in the Thermomix bowl, close lid and assemble Varoma on top
  • Steam for 10 minutes/Varoma/Speed 1
  • Check the fish and steam for another 1 to 2 minutes depending on the thickness of the fish
  • Heat oil in a frying pan on medium-high heat and put the fish skin side down into the pan
  • Fry until skin is brown and crispy

For the Vegetables

  • While the salmon is cooking in the Varoma, peel, quarter and cut onion into 0.5cm slices
  • Cut cabbage into 0.5cm slices – about the same length as the onions
  • Heat oil in a large frying pan on medium-high heat. Add onions and garlic and fry for 2 minutes
  • Add in cabbage and fry until the cabbage is soft


Make it easier to clean up – scrunch up a piece of baking and run under water.  Open up and place under the fish – just make sure that all of the holes aren’t covered up.
Keyword Cabbage, Salmon, Thermomix

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[Last updated: May 12, 2013]

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