Pan-Fried Salmon with Fennel and Citrus Salad Recipe

Introduction

This Pan Fried Salmon recipe pairs perfectly seared salmon strips with a fresh fennel citrus salad. The bright orange dressing complements the rich fish, creating a dish that’s light, flavorful, and easy to prepare. Ideal for a quick weeknight dinner or a special meal.

Ingredients

• 1 ½ lb salmon, boneless and skinless, cut into eight 1-inch strips
• 2 oranges, peeled and segmented
• 2 tbsp orange juice (from the segmented oranges)
• 1 small fennel bulb, stalks removed, halved lengthwise, cored, and thinly sliced crosswise (reserve fronds for garnish)
• 1 tsp sea salt, divided
• 4 tbsp olive oil, divided

Instructions

1. Prepare the fennel: Cut the fennel bulb in half lengthwise, core it, and thinly slice crosswise using a mandolin or sharp knife. Reserve the fennel fronds for garnish.
2. Segment the oranges: Slice off the ends of each orange. Following the curve, carefully cut away the peel and white pith. Over a bowl, cut along the membranes to release the segments and squeeze the membranes to extract extra juice.
3. Make the dressing: In a small bowl, whisk together the reserved orange juice, 3 tablespoons of olive oil, and ¼ teaspoon sea salt until well combined.
4. Pan-fry the salmon: Pat the salmon strips dry with paper towels. Season all sides with ¾ teaspoon sea salt. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the salmon strips, cut side down, and sear until browned, about 1–2 minutes. Turn and cook until opaque throughout, about 1–2 minutes more. Remove from heat.
5. Toss the salad and assemble: In a bowl, gently toss the sliced fennel and orange segments with the dressing. Arrange the salad on a serving platter, top with the seared salmon strips, and garnish with reserved fennel fronds and a sprinkle of flaky sea salt.

Tips & Variations

• For extra flavor, sprinkle a pinch of black pepper or smoked paprika on the salmon before cooking.
• If fennel is unavailable, thinly sliced celery can be a crunchy substitute.
• Use wild-caught salmon for a richer taste and better texture.

Storage

Store leftover salmon and salad separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in a low oven or skillet to avoid drying out. The salad is best enjoyed fresh but can be kept chilled and served cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salmon with skin on for this recipe?

Yes, you can. If using salmon with skin, sear the skin side first until crispy, then flip to finish cooking the other side.

How do I know when the salmon is cooked properly?

The salmon should be opaque throughout and flake easily with a fork. Cooking times vary by thickness but typically 1–2 minutes per side is sufficient for 1-inch strips.

Pan-Fried Salmon with Fennel and Citrus Salad Recipe

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★★★★★

4.9 from 67 reviews

• Author: Luna
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

This Pan Fried Salmon recipe features tender salmon strips seared to perfection and served atop a fresh fennel and citrus salad dressed with a bright orange vinaigrette. The combination of zesty orange segments and crisp fennel provides a refreshing contrast to the rich, flaky salmon, making it a light and flavorful dish perfect for a healthy lunch or dinner.

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Ingredients

Scale 1x2x3x

Salmon

• 1 ½ lb salmon, boneless and skinless, cut into equal 8-1” strips
• 3/4 tsp sea salt, divided
• 2 tbsp olive oil, divided

Fennel Citrus Salad

• 1 small fennel bulb, stalks removed, halved lengthwise, cored, and thinly sliced crosswise (fronds reserved for garnish)
• 2 oranges, peeled and segmented
• 2 tbsp orange juice (from the segmented oranges)
• 2 tbsp olive oil
• 1/4 tsp sea salt

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Instructions

1. Prepare the fennel: Cut the fennel bulb in half lengthwise, core it, and thinly slice crosswise using a sharp knife or mandoline. Reserve the fennel fronds for garnish.
2. Segment the oranges: Slice off the ends of the oranges, then cut away the peel and white pith by following the curve of the fruit. Over a bowl, cut along the membranes to release the segments and squeeze the membranes to extract any extra juice. Set aside the segments and juice.
3. Make the dressing: In a small bowl, whisk together the reserved orange juice, 2 tablespoons of olive oil, and 1/4 teaspoon sea salt until well combined.
4. Pan-fry the salmon: Pat the salmon strips dry with a paper towel. Season all sides with 3/4 teaspoon sea salt. Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Add the salmon strips cut side down and sear until browned, about 1-2 minutes. Flip the salmon and cook until opaque throughout, about 1-2 more minutes.
5. Toss the salad: In a bowl, combine the sliced fennel and orange segments. Pour the dressing over the salad and toss gently to coat.
6. Assemble and serve: Arrange the fennel and citrus salad on a serving platter. Top with the pan-seared salmon strips. Garnish with the reserved fennel fronds and a sprinkle of flaky sea salt before serving.

Notes

• Use a nonstick skillet to prevent the salmon from sticking during pan-frying.
• For added crunch, you can toast the fennel seeds and sprinkle them over the salad.
• Segment the oranges carefully to avoid including any of the bitter pith or membranes.
• If fresh fennel is unavailable, celery can be used as a substitute though it will change the flavor profile.
• This dish is best served immediately to enjoy the contrast between warm salmon and fresh salad.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Main Course
• Method: Frying
• Cuisine: American

Keywords: pan fried salmon, fennel citrus salad, orange vinaigrette, healthy salmon recipe, easy salmon recipe, quick salmon dish