Crispy Salmon with Fennel Slaw

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 

Crispy Salmon with Fennel Slaw
Photo: © Christina Holmes
Active Time:
30 mins
Total Time:
1 hrs


  • 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


  1. 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.

  2. 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.

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