Salmon with Fennel Recipe

Name: Salmon with Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10 pound) fresh salmon; 5 cups sliced yellow onions, 1/4-inch thick (3 pounds); 5 cups sliced fennel bulbs, 1/4-inch thick (3 pounds); 1/2 cup good olive oil; 3 tablespoons fresh thyme leaves, coarsely chopped; 2 tablespoons coarsely chopped fennel fronds; 1 orange, zested; 2 tablespoons freshly squeezed orange juice; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper

Servings: persons

1
Have the fishmonger cut the head and tail off the salmon and butterfly it, removing all the bones.
2
You should have about 7 pounds of salmon.
3
Preheat the oven to 500 degrees F.
4
Saute the onions and fennel in the olive oil for 10 minutes on medium-high heat, stirring occasionally.
5
Add the thyme leaves, fennel fronds, orange zest, orange juice, salt, and pepper and saute for 5 more minutes, until the onions and fennel are tender.
6
Taste for salt and pepper.
7
Lay the salmon, skin side down, on a cutting board and sprinkle both sides generously with salt and pepper.
8
Spread the fennel filling over half of the salmon.
9
Pull the other half up and over the filling, enclosing it.
10
Tie the salmon every 2 inches with kitchen string to secure the stuffing.
11
Place a sheet pan lined with parchment paper in the oven for 5 minutes to heat it.
12
Carefully transfer the salmon to the hot sheet pan and bake it for exactly 30 minutes (10 minutes for each 1-inch of thickness).
13
Do not overbake!
14
Allow to cool slightly, then remove the strings.
15
To serve, cut into thick slices with a very sharp knife.
16
This salmon is delicious hot or at room temperature.
17
Note: If you're making this in advance, be sure to cool the filling before stuffing the salmon.
18
Refrigerate until ready to roast.

464

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (10 pound) fresh salmon, 5 cups sliced yellow onions, 1/4-inch thick (3 pounds), 5 cups sliced fennel bulbs, 1/4-inch thick (3 pounds), 1/2 cup good olive oil, and more.

Yes, Salmon with Fennel falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon with Fennel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions