The best thing about this recipe is the provided method for cooking the salmon, which resulted in a wonderfully cooked fish. Colour on the outside, translucent and moist on the inside. Even making up for the constantly disappointing fish available from supermarkets.
Season the fish all over, put oil in the pan, put fish skin down in the cold pan, turn the heat on medium ish and cook on that side until the opaque colour on creeps up the side to the top of the fish. Jostle the filets occasionally after a couple of minutes for even cooking. Flip the filets into flesh side and remove from the heat.
The cabbage is nice, could tone down the strength of the flavour slightly, but not much. And would love to reduce the cooking time a touch to reduce the squish.
From:
https://www.bonappetit.com/recipe/crispy-skin-salmon-with-napa-cabbage