Crispy Skin Salmon Fennel Slaw (Printable)

Tender salmon with crispy skin served alongside a zesty fennel and apple slaw.

# What You'll Need:

→ Fish

01 - 4 skin-on salmon fillets (5 oz each)
02 - 1 tbsp olive oil
03 - 1 tsp sea salt
04 - ½ tsp freshly ground black pepper

→ Fennel Slaw

05 - 1 large fennel bulb, trimmed and thinly sliced
06 - 1 medium green apple, cored and julienned
07 - ½ small red onion, thinly sliced
08 - 2 tbsp fresh dill, chopped
09 - 2 tbsp lemon juice
10 - 2 tbsp extra virgin olive oil
11 - 1 tsp Dijon mustard
12 - ½ tsp honey
13 - Salt and pepper, to taste

# Directions:

01 - Pat the salmon fillets dry and season both sides evenly with sea salt and black pepper.
02 - Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat.
03 - Place salmon fillets skin-side down in the skillet and press gently with a spatula to prevent curling. Cook for 5 to 6 minutes until the skin is crispy and flesh is mostly opaque.
04 - Turn the fillets over and cook for an additional 1 to 2 minutes until just cooked through. Remove from heat and let rest.
05 - In a large bowl, whisk together lemon juice, extra virgin olive oil, Dijon mustard, honey, salt, and pepper.
06 - Add thinly sliced fennel, julienned apple, red onion, and chopped dill to the dressing. Toss thoroughly to coat all ingredients evenly.
07 - Divide the fennel slaw between four plates and place a crispy salmon fillet on top, skin-side up.

# Expert Advice:

01 -
  • The skin crisps so perfectly you'll wonder why you ever ordered salmon out.
  • Fennel slaw brings a sweet crunch that cuts through the richness without feeling heavy.
  • It looks like you spent an hour plating when really you just stacked two things on a plate.
02 -
  • Do not move the salmon while the skin is cooking or it will tear and stick to the pan.
  • If the fillet starts to curl up, press it flat with your spatula and hold it there for a few seconds.
  • Slice the fennel as thin as possible or it will be tough and stringy instead of delicate and crisp.
03 -
  • Buy the freshest salmon you can find and check that the skin is intact and shiny, not dull or torn.
  • Let the salmon come to room temperature for 10 minutes before cooking so it cooks evenly and doesn't seize up in the pan.
  • Taste the slaw before serving and add more lemon or salt if it needs a lift.

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