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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
Toss the salad: In a bowl, combine the sliced fennel and orange segments. Pour the dressing over the salad and toss gently to coat.
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