Caramel salmon with carrot slaw



35 min



Caramel salmon with carrot slaw

Photo, Roberto Caruso.

An easy stovetop recipe you can make at any time of the year. And with this savoury caramel sauce and speedy side 'slaw, it's perfect for weeknights.


  • 2 medium carrots , peeled and coarsely grated
  • 3 cups thinly sliced cabbage
  • 1/4 cup chopped cilantro
  • 4 tbsp lime juice , divided
  • 2 tsp sriracha
  • 1/4 tsp salt
  • fresh pepper , to season
  • 4 skinless salmon fillets
  • 1 tbsp canola oil
  • 1/4 cup granulated sugar
  • 1/4 cup water
  • 4 tsp fish sauce
  • 3 garlic cloves , minced
  • 2 green onions , thinly sliced diagonally


  • COMBINE carrots with cabbage and cilantro in a medium bowl. Drizzle with 3 tbsp lime juice, sriracha and salt. Season with fresh pepper. Set aside. Cut salmon fillets into 1 1/2-in.-square pieces.
  • HEAT a large frying pan over medium-high. Add canola oil, then salmon. You may need to cook salmon in 2 batches. Cook until golden, 2 to 3 min per side. Transfer to a plate. Wipe pan clean with paper towels.
  • RETURN frying pan to heat over medium. Add granulated sugar and water. Cook, tilting the pan occasionally to help the sugar melt evenly, until dark amber, about min. Add remaining 1 tbsp lime juice, fish sauce and garlic. Cook until caramel is thick enough to coat the back of a spoon, about 1 more min. Return salmon to pan. Toss gently. Cook until warm, min. Sprinkle with green onion. Serve with carrot slaw.


Easy way to peel and mince garlic

Nutrition (per serving)

  • Calories
  • 456,
  • Protein
  • 38 g,
  • Carbohydrates
  • 22 g,
  • Fat
  • 24 g,
  • Fibre
  • 2 g,
  • Sodium
  • 772 mg.