Pan-Roasted Salmon with Fennel Salad

A featured Wine Club recipe for JCR Vineyard.
Pan-Roasted Salmon with Fennel Salad


Aromatic and flavorful salmon, this recipe will soon become a new favorite! Pair it with a glass of Pinot Noir from your recent Pinot Noir Wine Club delivery.

Yield: 4
Prep Time: 15 Minutes
Cook Time: 10 Minutes


• 1/2 fennel bulb, plus 2 tablespoons fronds
• 2 tablespoons fresh orange juice
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 2 tablespoons grapeseed or vegetable oil
• 1 1-pound skin-on salmon fillet, preferably wild-caught, cut into 4 pieces


Preheat oven to 350°. Using a mandoline, finely shave fennel; transfer to a medium bowl. Add fennel fronds, orange juice, and olive oil; toss to combine. Season salad with salt and pepper.

Heat grapeseed oil in a large ovenproof skillet over medium-high heat. Season salmon pieces with salt and pepper. Place salmon in skillet skin side down. Cook without moving, pressing gently on fillets with a spatula to ensure skin is in full contact with pan, until skin is golden and crisp, about 5 minutes. Transfer skillet to oven (do not turn fish over) and roast until salmon is just opaque in center, 3-4 minutes for medium-rare (time will depend on thickness of fish and desired doneness).

Divide fennel salad among plates. Top with salmon skin side up.

Recipe sourced from Bon Appetit.