Likama Roasted Salmon With Cabbage Salad
Published June 25, 2024
- Total Time
- 25 minutes
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 3tablespoons olive oil
- 2garlic cloves, minced or pressed
- ¾teaspoon fine sea salt
- ½teaspoon ground ginger
- ½teaspoon ground turmeric
- ½teaspoon sweet paprika
- ½teaspoon ground cumin
- ½teaspoon ground coriander
- ¼teaspoon ground white pepper or black pepper
- Whole nutmeg, for grating (or ⅛ teaspoon ground nutmeg)
- 1(1½-pound) skin-on salmon fillet
- 2½tablespoons olive oil
- 1½tablespoons lemon juice
- 1teaspoon honey
- ½teaspoon fine sea salt
- ¼teaspoon ground white or black pepper
- 2cups very thinly sliced green cabbage
- 2cups very thinly sliced red cabbage
- 1cup roughly chopped cilantro leaves and tender stems
- 2tablespoons toasted almond slices (optional)
- 2lemons, sliced into wedges
For the Salmon
For the Cabbage Salad
For Serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
397 calories; 29 grams fat; 5 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 6 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 25 grams protein; 525 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat oven to 350 degrees. Make the likama: In a small bowl, combine the oil, garlic, salt, ginger, turmeric, paprika, cumin, coriander and white pepper. Using a microplane (or the finest surface on your grater), grate the nutmeg 12 times over the bowl. Stir the mixture until mostly smooth.
- Step 2
Line a baking sheet with parchment paper or foil. Pat the salmon dry with paper towels and place it skin-side down on the sheet. Pour the likama mixture over the salmon, spreading it so all sides of the salmon are evenly coated. (Before roasting, cover and marinate the salmon in the refrigerator for up to 24 hours, if desired.)
- Step 3
Place the salmon on the middle rack of the oven and roast 12 to 15 minutes, until cooked through and the salmon flakes easily with a fork. (The cooking time may vary depending on the thickness of your fillet. Decrease the time if you prefer salmon that is cooked medium to rare.)
- Step 4
While the salmon roasts, make the cabbage salad: To a large bowl, add the oil, lemon juice, honey, salt and pepper; stir until well combined. Add the green cabbage, red cabbage and cilantro and toss to combine. Taste and adjust the seasoning with more salt if desired.
- Step 5
Remove the salmon from the oven and top with the cabbage salad and toasted almond slices, if using. Serve with lemon wedges for squeezing over the salmon and any extra cabbage salad on the side.
Private Notes
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Cooking Notes
François Dionne
Simple to make and excellent. I used rainbow trout instead of salmon and increased the oven temperature to 400. Since this was just for two people, I used green cabbage only, and I added a grated carrot for colour.
Carolyn
Made this for guests, and everyone loved it. Couldn't find ground coriander, so I added some dried parsley flakes and more nutmeg. I used ground nutmeg. I added a little garlic salt to the slaw because I thought it needed a little zip. Both recipes are keepers!
ExDC
I made this exactly as written and it is a keeper! I used sockeye salmon, but coho, a bit tastier, would have been even better. Even though the fish marinated 18 hrs, it would have been a bit bland without almonds or extra lemon, but the salad punched up the salmon perfectly. The citrus and cilantro are crucial. Without that salad, I'd probably add harissa, or chili crisp, or the like to the salmon spices. A piquant selection of savory pickled veg would also be nice instead of just cabbage.
Cathleen
This was wonderful, so simple and beautiful. Definitely a keeper. The only change I would make is to cut the amount of salt a little. We forgot the almonds, but it was delicious and crunchy without them.
Nancy
Wonderful dish. I adjusted the recipe for one frozen salmon filet from Costco. I thawed the filet and marinated it overnight in the seasoning mix, cooked the filet in the air fryer for about five or six minutes, and served with the salad-----red cabbage only.The warm spices and the textures are so satisfying, It's delicious, it's colorful, it's healthy, it's quick and easy.
Juanisa
Made the salmon tonight - no salad. It is truly the most tasty, flavorful and delicious salmon marinade. So simple and easy and DELISH! I'll be using this marinade again and again. Cooking time was perfect but be sure to check depending on thickness of your salmon.
Kym
Wow, absolutely fantastic. I made as is, with no modifications, and it's perfect. Don't skip those optional almonds--they add that extra bit of crunch and depth. Delicious, quick, and easy--does it get any better?
laurieb
Could this be made on the grill?
Susan
Yes but use aluminum foil or cedar plank instead of parchment
macforest
I did thin wild fillets last night on wood pellet grill, which is not super hot and doesn't flare up. Simple and really good. Skin side down first, seven minutes, careful flip for five minutes. For gas or charcoal cedar planks would be good.
chris
I used fresh ginger not ground but used a mortar n pestle for garlic and ginger. Added a 1/2 clove and teaspoon of of fresh ginger smushed to the dressing and added toasted walnuts and almonds. Delish!
François Dionne
Simple to make and excellent. I used rainbow trout instead of salmon and increased the oven temperature to 400. Since this was just for two people, I used green cabbage only, and I added a grated carrot for colour.
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