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Salmon steaks with creamy smoked salmon cabbage


  • Panfry the salmon in a thin layer of hot oil until crusty on the outside, but opaque in the centre, sprinkling with lemon juice and seasonings as you do so. Remove the salmon and set aside.
  • At the same time, heat a little oil and the butter in a deep, heavy-bottomed pan and gently sauté the red onion until reasonably tender. 
  • Then add the cabbage and sauté until wilted and almost tender, stirring now and again. 
  • Add the cream and a little ground pepper. Stir and gently cook to warm through. 
  • Then gently stir in the smoked salmon and briefly cook. Taste for seasoning. 
  • To serve, mound the cabbage in individual flat soup bowls (or on plates) and top with the salmon and a sprinkling of fresh oil and parsley.
  • nb. The salmon steaks can be grilled if you prefer. 
  • inspired by a recipe from English chef Gary Rhodes


  • olive oil
  • 4 x 180 gm salmon steaks, all bones removed
  • juice of ½ lemon
  • sea salt & freshly ground pepper
  • a knob of butter
  • 1 heaped tbsp finely chopped red onion
  • ¼-½ Savoy cabbage, shredded & all ribs removed
  • a good splash of cream
  • 4-6 slices smoked salmon, cut into strips
  • 2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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