Dinner

Salmon, Kimchi & Greens Skillet

Name: Salmon, Kimchi & Greens Skillet
Total time: 25 min
Yield: 2 portions
Ingredients: 1 tbsp Soy sauce; 1 tbsp Honey; juice of ½ (zest first) Lime; A knob of butter; 1 tbsp Toasted sesame oil; 1 head Broccoli, or the same amount of frozen small florets; 300 g Cabbage kimchi with its liquid; 200 g Frozen shelled edamame; 300 g Salmon, preferably skin-on, patted dry; Salt; sliced Scallions; Sesame seeds; Rice, to serve (optional)

Salmon marinated in soy, honey and lime, cooked on a bed of kimchi, broccoli and edamame and finished under the broiler.

By Sebastian·4 November 2026

Glazed salmon on kimchi, broccoli and edamame in a cast-iron skillet

Hands on: 10 minutes
Total time: 25 minutes
Makes: 2 portions

In our family, this is one of the few dishes we keep coming back to again and again. It is not the most complex or interesting dish, but it is well balanced and feels like a healthy meal that is also done really fast, with almost no dishes. The perfect replacement for takeout when you would rather not cook.

Ingredients

Glaze

Soy sauce1 tbsp
Honey1 tbsp
Limejuice of ½ (zest first)

Skillet

A knob of butter
Toasted sesame oil1 tbsp
Broccoli, or the same amount of frozen small florets1 head
Cabbage kimchi with its liquid300 g
Frozen shelled edamame200 g
Salmon, preferably skin-on, patted dry300 g
Salt

To finish

Scallionssliced
Sesame seeds
Rice, to serve (optional)

Method

Stir the soy, honey and lime juice together and put the salmon skin side up in the glaze.
Heat the oven to 230°C. Melt the butter with the sesame oil in a large oven-safe skillet over high heat.
Add the broccoli and a pinch of salt. Cook for a few minutes, until bright green with a few brown spots. If you use frozen broccoli, microwave it for 3–5 minutes, stirring a couple of times. Then add it to the pan the same way.
Add the kimchi with its liquid and cook, stirring, for 3–4 minutes, until most of the liquid is gone. Stir in the edamame straight from frozen.
Nestle the salmon into the pan and spoon some kimchi on top. Put the whole pan in the oven for about 6 minutes.
Switch the oven to the broiler on high. Put the pan high up in the oven, close to the heat, for 3–4 minutes, until the kimchi is browned in spots.
Top with scallions, sesame seeds and the lime zest. Serve with rice if you like, but it works great without.

One thing that helps. When kimchi has been in the fridge for a long time, it can get almost too pungent to eat raw. That kind of kimchi is the absolute best for this dish. Inspired by NYT Cooking: Salmon and Kimchi Skillet (Sarah DiGregorio).