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 a Canadian-born chef and restaurateur. In addition to owning four restaurants in Georgia, he is a judge on the reality cooking competition series Top Chef, and an Iron Chef on Iron Chef Canada. Among Acheson's experiences is working for Chef Rob MacDonald at Ottawa's renowned Henri Burger restaurant where he acquired French etiquette, wine, and French cuisine, as well as serving as chef de cuisine at Mecca with Chef Mike Fennelly, as well as serving as opening sous chef at Gary Danko's restaurant, where he developed a love for simplicity, purity, and discipline. 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