Five Spice Blackened Salmon with Apple Slaw

a white oval platter with 4 filets of blackened salmon on top of cabbage slaw on a grey background and gold serving utensils

5 from 3 votes

Five Spice Blackened Salmon with Apple Slaw

Smokey and sweet Chinese Five Spice blackened salmon with hearty apple slaw is a healthy and delicious meal. Enjoy this for dinner and save the leftovers for lunch the next day!

Prep Time20

Cook Time10

Course: dinner, lunch

Cuisine: American, Chinese

Servings:

Calories: 474kcal

Author: Leigh Anderson

Ingredients

Blackened Five Spice Salmon

4 6 oz salmon filets skin off
2 tbsp Chinese five-spice powder
1 tbsp smoked paprika
1 tbsp sugar
1 tbsp kosher salt
1 tbsp neutral oil

Apple Slaw

4 c shredded napa cabbage
1/2 red onion thinly sliced
2 apples thinly sliced
1/2 bunch fresh cilantro or parsley roughly chopped
1/2 c mayo
1/4 c apple cider vinegar
2 tbsp dijon mustard
2 tsp sugar
salt

Instructions

In a bowl whisk together the five spice, paprika, salt and sugar. Sprinkle mixture evenly over the salmon fillets, coating them thoroughly on all sides.
Heat a cast iron pan over medium heat. Add the oil to the pan followed by the seasoned filets, let sear until blackened, about 3 minutes. Flip salmon to the opposite side and let cook until browned and just barely cooked through, about 3 minutes longer. Transfer to a plate to rest.
In the meantime make the slaw dressing in a bowl; whisk together the mayo, dijon, vinegar, and sugar. Toss the cabbage, apple, cilantro and onion with the dressing. Season with salt and pepper.
Divide the slaw between two plates and top each with the cooked salmon. Serve immediately!

Notes

Tips for Perfectly Blackened Salmon:

Once you place your fish in the pan–don’t move it! Let your fish form a nice, dark crust before attempting to flip, at least three minutes on the first side.
If you feel like your fish is getting too blackened but it’s not yet cooked through: take your filets out of the pan and place on a baking tray to finish cooking in the oven at 350F.
Let it rest! Rather than cooking your salmon to well done. Cook it until its rare/medium rare in the center and then let it carry over cooking for a few minutes while resting.

Storing Leftovers:

Leftover will stay fresh in the refrigerator for up to three days.

Nutrition