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Pan-frying the salmon after steaming gives the skin a nice crisp finish while keeping the fish moist.  The cabbage side gives you enough flavor and moisture that you don’t need a sauce.

Serves 2

IngredientsCrispy Skin Salmon

2 x 200g salmon fillets

Salt and pepper to season

500g water

20g olive oil

Sauteed Cabbage and Onion

1 large onion

400g cabbage

2 cloves garlic, minced

Light olive oil for frying


1. Season the fish with salt and pepper and then put skin side up on the top tray of the Varoma

2. Put water in the Thermomix bowl, close lid and assemble Varoma on top

3. Steam for 10 minutes/Varoma/Speed 1

4. Check the fish and steam for another 1 to 2 minutes depending on the thickness of the fish

5. Heat oil in a frying pan on medium-high heat and put the fish skin side down into the pan

6. Fry until skin is brown and crispy

For the Vegetables

7. While the salmon is cooking in the Varoma, peel, quarter and cut onion into 0.5cm slices

8. Cut cabbage into 0.5cm slices – about the same length as the onions

9. Heat oil in a large frying pan on medium-high heat.  Add onions and garlic and fry for 2 minutes

10. Add in cabbage and fry until the cabbage is soft


Make it easier to clean up – scrunch up a piece of baking and run under water.  Open up and place under the fish – just make sure that all of the holes aren’t covered up.

Salmon in Varoma

Salmon in Varoma