Salmon Sauteed Cabbage Bacon

This cozy salmon with sauteed cabbage and bacon is one of those clever weeknight recipes where the oven truly helps you out. The savory aroma of bacon mingling with sweet, melting cabbage will have everyone peeking into the kitchen. With a tangy-sweet mustard glaze over perfectly baked salmon and a dollop of sour cream to tie every bite together, this dish delivers balance, comfort, and just a little wow factor whether for Easter or a Tuesday night.

I first made this when I wanted something special but simple after a long day. Now I crave the combination of flaky salmon, tangy cabbage, and creamy notes all winter long.

Ingredients

• Thick cut bacon: Preferably applewood smoked adds unbeatable depth to the cabbage flavor Try to choose bacon with a good meat to fat ratio and a rich pink hue
• Green cabbage: Look for a tightly packed head with crisp leaves The cabbage becomes meltingly soft and soaks up every bit of flavor
• Unsalted chicken stock: Picks up the pan flavors and gives the cabbage a succulent texture Use a low sodium version so you can control the salt
• Apple cider vinegar: Cuts through the richness with bright acidity Opt for one with a raw unfiltered label for the most flavor
• Whole grain mustard: Brings both texture and tang to the glaze and to the braise Pick a jar with visible mustard seeds for the best pop
• Light brown sugar: Balances the sharpness of the mustard and vinegar Make sure it feels soft and fragrant when squeezed
• Kosher salt: Accentuates the savoriness of bacon and flavors the salmon evenly Choose a flaky salt for the finish if possible
• Fresh dill: Adds refreshing herbal punch both mixed in and as garnish Look for vibrant feathery sprigs without browning
• Salmon fillets: Seek skin on fillets with a firm silky feel and a bright color Wild caught gives the best flavor
• Sour cream: A cool creamy base that mellows and ties everything together Full fat versions are best for richness

Instructions

Prep the Oven:

Set your oven racks to the top and lower third positions and preheat to four hundred twenty five degrees F This ensures optimal roasting for both cabbage and salmon at once

Start the Bacon and Cabbage:

In a Dutch oven over medium heat cook the chopped bacon stirring every few minutes for roughly ten minutes Allow the fat to completely render and the pieces to crisp slightly which infuses the pan with a smoky foundation

Soften the Cabbage:

Toss in all of the sliced cabbage and cook for about four minutes stirring often The cabbage should begin to wilt and glisten as it absorbs the bacon fat which is the secret to deep flavor

Braise for Maximum Flavor:

Pour in the chicken stock the apple cider vinegar one tablespoon of mustard two tablespoons of sugar and a quarter teaspoon of salt Stir well Cover the Dutch oven and bake on the lower rack of the oven Stir once halfway through The cabbage should become tender and sweet after thirty minutes with bits of bacon throughout

Finish the Cabbage:

Remove from the oven and gently fold in the fresh dill This freshens up the entire mix and sparks that herby scent

Glaze and Bake the Salmon:

While the cabbage cooks pat the salmon fillets dry and arrange them skin side down on a foil lined baking sheet Mix together two tablespoons of mustard and one tablespoon of brown sugar then brush this thick glaze generously over the tops Lay the sheet on the top oven rack Bake for about ten to twelve minutes The salmon should remain a little rosy in the center and be tender to the touch Sprinkle with the remaining salt for a last punch of seasoning

Plate with a Creamy Base:

Spread two tablespoons of sour cream on each plate as a bed This adds a cool tangy component beneath the warm cabbage and flaky salmon Top with the braised cabbage layers and nestle a fillet over everything Garnish with more chopped dill for a colorful finish

My favorite way to eat this dish is outdoors with fresh sourdough and a bright squeeze of lemon for the salmon

Storage Tips

Any leftover salmon and cabbage can be placed in an airtight container and refrigerated for up to two days For best results reheat gently in the oven or in a covered skillet over low heat so the fish stays moist The cabbage stays flavorful even when eaten cold the next day

Ingredient Substitutions

No fresh dill Try flat leaf parsley for a different herbal note Substitute smoked paprika for bacon if you want a lighter vegetarian version If you do not have whole grain mustard use Dijon and stir in a few mustard seeds if you have them

Serving Suggestions

Pile any extra braised cabbage into a toasted roll and top with leftover salmon for a lunchtime sandwich Pair this recipe with roasted potatoes or simple steamed rice for a heartier meal For a light touch serve alongside crisp cucumber salad

Cultural and Seasonal Adaptations

Eastern Europe has long combined salmon and sour cream for good reason The mustard brown sugar glaze nods to northern European flavors In spring try replacing cabbage with shredded brussels sprouts or napa cabbage and swap dill for chives

Seasonal Adaptations

In winter use classic green cabbage as it has the best sweetness and staying power In summer choose napa or savoy cabbage for a silkier texture Try apple slices stirred into the cabbage for a touch of fruitiness

Success Stories

I have shared this recipe with friends who doubted cabbage until the aroma hit the table A coworker once told me her picky teens asked for seconds The combination of mustard glazed salmon with the sweet cabbage seemed to win everyone over regardless of age

Freezer Meal Conversion

While salmon is best fresh the braised cabbage component freezes quite well Spread leftover cabbage in a freezer bag press out any extra air and freeze flat Thaw overnight and reheat low and slow to keep flavors bright

This meal is both special and simple. Serve it for guests, or just to make an ordinary night a celebration.

Common Recipe Questions

→ Can I use regular bacon instead of applewood smoked?

Yes, any thick cut bacon works well, but applewood smoked provides extra flavor.

→ How do I ensure the salmon stays moist?

Coating with the mustard-sugar glaze and baking skin-side down helps lock in moisture.

→ Is it possible to substitute green cabbage?

Savoy or napa cabbage are good alternatives, though texture and flavor may differ slightly.

→ What can I serve with this dish?

Crusty bread, boiled potatoes, or a crisp green salad make excellent sides.

→ Can I prepare the cabbage in advance?

Absolutely. Braised cabbage can be made ahead and reheated before serving to save time.

→ What is the purpose of the sour cream?

Sour cream adds creaminess and balances the acidity and sweetness in the dish.