Salmon with Braised Napa Cabbage

Prep Time:
5 mins
Total Time:
30 mins

Also known as Chinese cabbage, napa cabbage is delicious on top of this salmon that is cooked in a skillet.


  • 4 slices bacon, cut into 1-inch pieces

  • 1 ½ pounds skinless salmon fillet, cut into 4 pieces (lengthwise, then crosswise)

  • Coarse salt and ground pepper

  • 1 medium napa cabbage (about 2 ½ pounds), halved, cored, and thinly sliced crosswise

  • 3 tablespoons white-wine vinegar


  1. In a large, deep skillet with a lid, cook bacon over medium until crisp, turning occasionally, 5 to 8 minutes. With a slotted spoon, transfer to a paper-towel-lined plate; set aside. Pour off all but 2 tablespoons fat from skillet.

  2. Raise heat to medium-high. Season salmon with salt and pepper. Cook in skillet until browned, 1 to 2 minutes per side (salmon will finish cooking in step 4). Transfer to a plate and reserve.

  3. Add as much cabbage to skillet as will fit; add vinegar. Cover skillet, and cook over medium-high, tossing occasionally. Add remaining cabbage as there is room, until tender, 10 to 12 minutes; season with salt and pepper.

  4. Stir in bacon, and place salmon on top. Cover skillet; cook until salmon is opaque throughout, 3 to 5 minutes. Transfer cabbage and bacon onto four plates, placing salmon on top.

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