Recipes Crispy Salmon with Fennel Slaw Be the first to rate & review! The skin on this luscious fish is as crisp as a potato chip. The secret: cooking the salmon fillets skin side down—no flipping necessary. Slideshow: Salmon Recipes By Hugh Acheson Hugh Acheson Instagram Hugh Acheson is the Canadian-born chef and restaurateur of Empire State South in Atlanta and Five & Ten in Athens, Georgia. He is a judge on the reality cooking competition series Top Chef and an Iron Chef on Iron Chef Canada. Food & Wine's Editorial Guidelines Updated on March 31, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Christina Holmes Active Time: 30 mins Total Time: 1 hrs Yield: 4 Ingredients 1 large fennel bulb—halved lengthwise, cored and very thinly sliced crosswise 1/4 cup very thinly sliced red onion 3 tablespoons fresh lemon juice 2 tablespoons finely chopped dill 2 1/2 tablespoons extra-virgin olive oil Kosher salt Four 6-ounce salmon fillets with skin Directions In a bowl, toss the fennel with the onion, lemon juice, dill and 2 tablespoons of the oil; season with salt. Let stand at room temperature for 45 minutes. Preheat the oven to 350°. Season the salmon with salt. In an ovenproof skillet, heat the remaining 1 1/2 teaspoons of oil until shimmering. Add the salmon fillets skin side down and, using a spatula, gently press the fillets to flatten. Cook over moderately high heat until the skin is crisp and the salmon is rare within, 5 minutes. Transfer the skillet to the oven and bake until the salmon is nearly cooked through, 2 minutes; transfer to plates, skin side up. Serve with the fennel slaw. Suggested Pairing Pair with a lively, citrusy, light-bodied white such as Muscadet, Pinot Grigio or Albariño. Rate it Print