BBQ Salmon With Fall Harvest Cabbage Slaw

BBQ Salmon With Fall Harvest Cabbage Slaw

Source: Cortney Stanchfield, Dear Mr. Parker



  • 4 Wild Sockeye Salmon Fillets
  • BBQ Nut Crumbs 
  • 1 Medium Size Red cabbage, Shredded
  • Miced Herbs
  • 2 Apples, Sliced
  • 1/4 Sweet Onion, Diced

Toasted Walnuts

  • 1 cup Walnuts, Chopped
  • 1 tbsp Olive Oil
  • Himalayan Pink Salt
  • Peppercorn Black


  • 3 tbsp Olive Oil
  • 2 tbsp Apple Cider Vinegar
  • Himalayan Pink Salt
  • Peppercorn Black
  • 3 tbsp Monk Fruit Classic




  • Preheat oven to 400 degrees F.
  • Drizzle olive oil on salmon fillets, then lightly salt and pepper both sides of the fillets.  Place a heaping tablespoon of BBQ Nut Crumbs on top of each piece of salmon.  Gently rub all over salmon until evenly coated.
  • Place seasoned salmon on foil-lined baking sheet.  Bake in middle of oven for 12 minutes, take out of oven and let rest for 3 minutes. 

Toasted Walnuts

  • Preheat oven to 350 degrees F.
  • Prepare a rimmed baking sheet with parchment paper.
  • In a small bowl, combine walnuts, oil, salt and pepper.
  • Arrange in a single layer on baking sheet. Toast until browned and fragrant, stirring occasionally, about 7 to 10 minutes. 


  • In a small bowl or in a glass, whisk the olive oil, vinegar, monk fruit classic, salt, and pepper.


  • Remove the thick fibrous outer leaves from the cabbage, cut it into quarters and wash it. Using a mandolin, shred the cabbage.
  • Dice the apples and onions.
  • In a large bowl combine the cabbage, sweet onion, apples, and half of the walnuts (reserve the rest for the topping).
  • Dress the slaw. Add reserved walnuts for topping.


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