26 Delicious Fennel with Salmon Culinary Creations

Delicious dinners don’t have to be complicated, and these fennel and salmon pairings prove it! Whether you’re craving a quick weeknight meal or an impressive weekend dish, this dynamic duo delivers incredible flavor with minimal fuss. Get ready to discover 26 mouthwatering recipes that will make this combination your new go-to. Let’s dive into these culinary creations that are sure to become family favorites!

Fennel-Crusted Salmon with Citrus Salad

Ready for a restaurant-quality meal that comes together in under 30 minutes? This fennel-crusted salmon delivers crispy, aromatic perfection alongside a bright, refreshing citrus salad. It’s the ideal weeknight dinner that feels anything but ordinary.

Ingredients

– 4 (6-ounce) skin-on salmon fillets
– 2 tablespoons coarsely ground fennel seeds
– 1 teaspoon flaky sea salt
– 1/2 teaspoon freshly cracked black pepper
– 2 tablespoons rich extra-virgin olive oil
– 2 large navel oranges
– 1 small red onion
– 4 cups crisp butter lettuce
– 1/4 cup fresh mint leaves
– 2 tablespoons tangy lemon juice

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the salmon fillets completely dry with paper towels to ensure a crisp crust.
3. Rub the salmon skin sides with 1 tablespoon of olive oil and place skin-side down on the baking sheet.
4. Combine the fennel seeds, sea salt, and black pepper in a small bowl.
5. Press the fennel mixture firmly onto the top of each salmon fillet to create an even crust.
6. Bake the salmon for 12-14 minutes until the internal temperature reaches 125°F for medium-rare.
7. While the salmon bakes, supreme the oranges by cutting off the peel and slicing between membranes to release segments.
8. Thinly slice the red onion into half-moons for a milder bite.
9. Tear the butter lettuce into bite-sized pieces and place in a large bowl.
10. Add the orange segments, red onion, and fresh mint leaves to the bowl.
11. Whisk together the remaining 1 tablespoon olive oil and lemon juice to create the dressing.
12. Drizzle the dressing over the salad and toss gently just before serving.

Crispy fennel seeds create an aromatic crust that contrasts beautifully with the salmon’s tender, flaky interior. The citrus salad cuts through the richness with its bright acidity and refreshing mint. For an elegant presentation, serve the salmon over the salad and garnish with extra fennel fronds if available.

Roasted Fennel and Salmon Tray Bake

Whip up this effortless one-pan dinner that transforms simple ingredients into restaurant-quality results. Roasting intensifies fennel’s natural sweetness while keeping salmon perfectly moist. You’ll have a complete meal ready with minimal cleanup and maximum flavor.

Ingredients

– 1.5 lbs skin-on salmon fillets
– 2 large fennel bulbs
– 3 tbsp rich extra virgin olive oil
– 4 cloves fresh garlic
– 1 lemon
– 1 tsp coarse sea salt
– ½ tsp freshly cracked black pepper
– 2 tbsp chopped fresh dill

Instructions

1. Preheat your oven to 425°F and position the rack in the center.
2. Trim the fennel bulbs, removing tough outer layers and reserving fronds.
3. Slice fennel bulbs into ½-inch thick wedges, keeping core intact to hold shape.
4. Mince 4 cloves of fresh garlic until finely textured.
5. Zest the entire lemon using a microplane, then slice it into thin rounds.
6. Toss fennel wedges with 2 tbsp olive oil, minced garlic, and ½ tsp sea salt in a large bowl.
7. Arrange fennel in a single layer on a rimmed baking sheet, ensuring pieces don’t overlap.
8. Roast fennel for 15 minutes at 425°F until edges begin to caramelize.
9. Pat salmon fillets completely dry with paper towels while fennel roasts.
10. Rub salmon with remaining 1 tbsp olive oil, coating all surfaces evenly.
11. Season salmon with remaining ½ tsp sea salt and ½ tsp black pepper on both sides.
12. Remove baking sheet from oven and push fennel to create space for salmon.
13. Place salmon skin-side down among the fennel wedges on the hot pan.
14. Scatter lemon slices and half the dill over the entire tray.
15. Return tray to oven and roast for 12-14 minutes until salmon flakes easily with a fork.
16. Sprinkle remaining fresh dill and lemon zest over the finished dish.
Just out of the oven, the salmon boasts crisp skin and tender flesh that flakes apart beautifully. The fennel develops deep caramelized edges while maintaining a subtle crunch at the center. For a complete meal, serve directly from the pan with crusty bread to soak up the lemony juices.

Creamy Fennel and Salmon Pasta

Earthy fennel and rich salmon come together in this luxurious pasta dish that’s surprisingly simple to pull off. Creamy, savory, and ready in under 30 minutes, it’s a weeknight winner with restaurant-quality flair.

Ingredients

– 8 ounces dried fettuccine pasta
– 1 tablespoon rich extra virgin olive oil
– 1 medium fresh fennel bulb, thinly sliced
– 2 cloves aromatic garlic, minced
– 12 ounces skinless salmon fillet, cut into 1-inch cubes
– 1 cup heavy cream
– 1/2 cup freshly grated Parmesan cheese
– 1/4 cup chopped fresh dill
– 1 teaspoon fine sea salt
– 1/2 teaspoon coarsely ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces dried fettuccine pasta and cook for 10-12 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 1 tablespoon rich extra virgin olive oil in a large skillet over medium-high heat.
4. Add 1 medium fresh fennel bulb, thinly sliced, and sauté for 5-6 minutes until softened and lightly golden.
5. Stir in 2 cloves aromatic garlic, minced, and cook for 1 minute until fragrant.
6. Add 12 ounces skinless salmon fillet, cut into 1-inch cubes, and sear for 2-3 minutes per side until opaque but still tender.
7. Pour in 1 cup heavy cream and bring to a gentle simmer, stirring constantly.
8. Reduce heat to low and stir in 1/2 cup freshly grated Parmesan cheese until melted and smooth.
9. Drain cooked pasta, reserving 1/4 cup pasta water, then add pasta directly to the skillet.
10. Toss pasta with sauce, adding reserved pasta water 1 tablespoon at a time until sauce coats noodles evenly.
11. Fold in 1/4 cup chopped fresh dill, 1 teaspoon fine sea salt, and 1/2 teaspoon coarsely ground black pepper.
12. Remove from heat and let rest for 2 minutes to allow flavors to meld.
Ultra-creamy sauce clings to every strand of pasta, while the salmon stays moist and flaky. The anise-like fennel adds subtle sweetness that balances the rich Parmesan. Serve immediately with extra dill sprinkled on top for a fresh, vibrant finish.

Grilled Salmon with Fennel and Orange Salsa

Kick off your weeknight dinner with this vibrant grilled salmon that comes together in under 30 minutes. Keep things simple with fresh ingredients that pack maximum flavor. You’ll love the bright, citrusy salsa that cuts through the rich fish.

Ingredients

– 4 (6-ounce) skin-on salmon fillets with firm, pink flesh
– 2 tablespoons golden extra virgin olive oil
– 1 teaspoon coarse kosher salt
– ½ teaspoon freshly cracked black pepper
– 1 medium fennel bulb with crisp, white layers
– 2 large navel oranges with bright, juicy segments
– ¼ cup finely chopped fresh mint leaves
– 1 small shallot with paper-thin slices
– 1 tablespoon fresh lemon juice

Instructions

1. Preheat your gas or charcoal grill to medium-high heat (400°F).
2. Pat the salmon fillets completely dry with paper towels to ensure crispy skin.
3. Brush both sides of each fillet with golden extra virgin olive oil.
4. Season the salmon evenly with coarse kosher salt and freshly cracked black pepper.
5. Place the salmon skin-side down on the hot grill grates and close the lid.
6. Grill for 6-8 minutes until the skin releases easily from the grates.
7. Flip the salmon carefully using a thin metal spatula.
8. Grill for another 2-3 minutes until the internal temperature reaches 125°F for medium-rare.
9. While the salmon cooks, trim the fennel bulb and discard the tough core.
10. Thinly slice the crisp, white fennel layers using a mandoline or sharp knife.
11. Supreme the navel oranges by cutting away the peel and pith completely.
12. Slice between the membranes to release the bright, juicy segments.
13. Combine the sliced fennel, orange segments, fresh mint leaves, and paper-thin shallot slices in a medium bowl.
14. Drizzle the mixture with fresh lemon juice and toss gently to combine.
15. Remove the salmon from the grill and let rest for 3 minutes before serving.
16. Top each salmon fillet generously with the fennel and orange salsa.

You’ll notice the salmon’s crispy skin gives way to tender, flaky flesh that pairs perfectly with the crunchy fennel. The sweet orange segments balance the slight licorice notes from the fresh herb. Try serving it over a bed of quinoa or with crusty bread to soak up the vibrant citrus juices.

Fennel and Salmon Chowder

Vibrant fennel and salmon chowder brings coastal comfort to your table with minimal effort. This creamy, herbaceous soup balances the richness of salmon with the subtle licorice notes of fresh fennel. You’ll have dinner ready in under an hour.

Ingredients

– 1 lb skinless salmon fillets, cut into 1-inch chunks
– 2 medium fennel bulbs, finely chopped with fronds reserved
– 1 large yellow onion, diced
– 2 cloves garlic, minced
– 4 cups fish stock
– 1 cup heavy cream
– 2 tbsp unsalted butter
– 1 tsp fresh thyme leaves
– ½ tsp smoked paprika
– Salt and freshly ground black pepper

Instructions

1. Melt 2 tablespoons unsalted butter in a large Dutch oven over medium heat.
2. Add 1 diced yellow onion and cook for 5 minutes until translucent.
3. Stir in 2 chopped fennel bulbs (reserving fronds) and cook for 8 minutes until softened.
4. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
5. Pour in 4 cups fish stock and bring to a simmer.
6. Reduce heat to medium-low and simmer uncovered for 15 minutes.
7. Gently add 1 lb salmon chunks to the broth.
8. Cook salmon for 6-8 minutes until opaque and flaky.
9. Stir in 1 cup heavy cream until fully incorporated.
10. Add 1 teaspoon fresh thyme leaves and ½ teaspoon smoked paprika.
11. Season with salt and freshly ground black pepper.
12. Simmer for 3 more minutes to blend flavors.
13. Remove from heat and garnish with reserved fennel fronds.
14. Ladle into bowls and serve immediately.

This chowder achieves a perfect balance between creamy broth and tender salmon chunks. The fennel provides subtle sweetness that complements the rich fish. For an elegant presentation, serve in shallow bowls with crusty bread for dipping.

Baked Salmon with Fennel and Lemon

Nothing beats a simple yet elegant seafood dinner that comes together with minimal effort. Now you can achieve restaurant-quality salmon at home with this foolproof method that highlights the natural flavors of the fish. Fresh fennel and bright lemon create a perfect balance against the rich salmon.

Ingredients

• 1.5 lbs fresh salmon fillet with skin on
• 1 large fennel bulb with fronds attached
• 2 medium lemons
• 3 tbsp rich extra virgin olive oil
• 4 cloves fresh garlic
• 1 tsp coarse sea salt
• 1/2 tsp freshly cracked black pepper
• 1/4 cup dry white wine

Instructions

1. Preheat your oven to 400°F and position the rack in the center.
2. Slice the fennel bulb into 1/4-inch thick wedges, reserving the delicate fronds.
3. Thinly slice one lemon into rounds and juice the second lemon completely.
4. Mince the fresh garlic cloves until finely chopped.
5. Arrange the fennel wedges in a single layer on a rimmed baking sheet.
6. Drizzle 2 tablespoons of olive oil over the fennel and toss to coat evenly.
7. Season the fennel with half of the sea salt and black pepper.
8. Roast the fennel for 15 minutes until it begins to soften and caramelize at the edges.
9. Pat the salmon fillet completely dry with paper towels to ensure crispy skin.
10. Place the salmon skin-side down directly on top of the partially roasted fennel.
11. Brush the remaining olive oil over the salmon flesh.
12. Sprinkle the minced garlic evenly over the salmon.
13. Season with the remaining salt and pepper.
14. Arrange the lemon slices in an overlapping pattern across the salmon.
15. Pour the white wine and fresh lemon juice around the salmon, not directly over it.
16. Return the baking sheet to the oven and bake for 12-15 minutes until the salmon flakes easily with a fork but remains moist.
17. Garnish with the reserved fennel fronds before serving.

The salmon emerges with a perfectly crisp skin and tender, flaky flesh that melts in your mouth. That subtle anise flavor from the roasted fennel complements the bright citrus notes beautifully. Try serving it over creamy polenta or alongside roasted baby potatoes for a complete meal that feels both rustic and refined.

Salmon and Fennel Quiche

Zesty yet elegant, this salmon and fennel quiche transforms brunch into a memorable meal. Flaky crust cradles tender fish and aromatic vegetables for a satisfying bite. Perfect for entertaining or lazy weekend mornings.

Ingredients

– 1 store-bought pie crust
– 4 large farm-fresh eggs
– 1 cup heavy cream
– 1 cup shredded Gruyère cheese
– 8 oz skinless salmon fillet, cut into ½-inch cubes
– 1 medium fennel bulb, thinly sliced
– 1 small yellow onion, finely diced
– 2 tbsp rich extra virgin olive oil
– 1 tsp kosher salt
– ½ tsp freshly cracked black pepper
– 2 tbsp fresh dill, chopped

Instructions

1. Preheat oven to 375°F.
2. Press store-bought pie crust into 9-inch pie dish, crimping edges.
3. Heat olive oil in skillet over medium heat until shimmering.
4. Sauté diced onion and sliced fennel for 8 minutes until softened.
5. Add salmon cubes, cooking 3 minutes until opaque but not fully cooked.
6. Whisk eggs and heavy cream in bowl until fully combined.
7. Stir in Gruyère cheese, salt, pepper, and fresh dill.
8. Fold vegetable-salmon mixture into egg base.
9. Pour filling into prepared crust, spreading evenly.
10. Bake at 375°F for 35-40 minutes until center is set and top is golden.
11. Cool on wire rack for 15 minutes before slicing.
Buttery crust shatters to reveal a creamy, savory filling where salmon stays remarkably moist. The anise-like fennel brightens each forkful against rich Gruyère. Serve warm with bitter greens or at room temperature for picnic perfection.

Fennel and Salmon Risotto

Just when you think risotto can’t get better, fennel and salmon elevate this classic. This creamy dish balances anise notes with rich seafood perfectly. You’ll want seconds before finishing first.

Ingredients

– 1 cup Arborio rice
– 1 lb fresh salmon fillets, skin removed
– 1 large fennel bulb, thinly sliced
– 4 cups warm chicken broth
– 1/2 cup dry white wine
– 1 small yellow onion, finely diced
– 3 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– 2 tbsp rich extra virgin olive oil
– 2 tbsp unsalted butter
– 1 tsp fresh lemon juice
– 1/4 cup chopped fresh dill
– 1/2 tsp coarse sea salt
– 1/4 tsp freshly cracked black pepper

Instructions

1. Heat chicken broth in a saucepan until steaming (about 180°F) and maintain over low heat.
2. Pat salmon fillets dry with paper towels and season both sides with sea salt and black pepper.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
4. Sear salmon for 3 minutes per side until golden but still pink inside, then transfer to a plate.
5. Reduce heat to medium and add remaining olive oil to the same skillet.
6. Sauté diced onion for 4 minutes until translucent but not browned.
7. Add minced garlic and sliced fennel, cooking for 5 minutes until fennel softens.
8. Stir in Arborio rice and toast for 2 minutes until edges turn translucent.
9. Pour in white wine and cook while stirring until completely absorbed.
10. Add 1 cup warm broth and stir continuously until liquid is nearly absorbed.
11. Continue adding broth 1/2 cup at a time, stirring constantly after each addition.
12. Flake cooked salmon into large chunks, discarding any bones.
13. After 20 minutes of cooking, test rice for doneness—it should be creamy with slight bite.
14. Remove risotto from heat and stir in butter, Parmesan, lemon juice, and fresh dill.
15. Gently fold in flaked salmon, being careful not to break pieces.
16. Let rest for 2 minutes off heat before serving.

Mouthwatering creamy rice contrasts with flaky salmon and crisp-tender fennel. The anise notes from fennel cut through the richness beautifully. Serve immediately in shallow bowls with extra dill sprinkled over top for maximum freshness.

Seared Salmon with Fennel and Tomato Relish

Glistening salmon fillets meet vibrant fennel and tomato relish in this quick, elegant dinner. Get perfectly crisp skin and tender flesh with high-heat searing. This dish comes together in under 30 minutes for busy weeknights.

Ingredients

• 4 (6-ounce) skin-on salmon fillets with firm, bright pink flesh
• 2 tablespoons rich extra virgin olive oil
• 1 medium fennel bulb, thinly sliced with crisp, licorice-scented fronds reserved
• 1 pint sweet cherry tomatoes, halved to release their juicy interiors
• 2 cloves fresh garlic, minced to aromatic perfection
• 1 tablespoon freshly squeezed lemon juice for bright acidity
• 1 teaspoon coarse kosher salt
• ½ teaspoon freshly cracked black pepper

Instructions

1. Pat 4 (6-ounce) skin-on salmon fillets completely dry with paper towels to ensure crisp skin.
2. Season both sides of salmon fillets evenly with 1 teaspoon coarse kosher salt and ½ teaspoon freshly cracked black pepper.
3. Heat 2 tablespoons rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place salmon fillets skin-side down in the hot skillet, pressing gently with a spatula for 30 seconds to prevent curling.
5. Cook salmon skin-side down for 5-6 minutes until skin is golden brown and crispy.
6. Flip salmon fillets and cook flesh-side down for 2-3 minutes until internal temperature reaches 125°F for medium-rare.
7. Transfer salmon to a clean plate, allowing it to rest while preparing the relish.
8. Add 1 thinly sliced medium fennel bulb to the same skillet, cooking for 4 minutes until slightly softened.
9. Stir in 1 pint halved sweet cherry tomatoes and 2 minced cloves fresh garlic, cooking for 3 minutes until tomatoes begin to burst.
10. Remove skillet from heat and stir in 1 tablespoon freshly squeezed lemon juice and reserved fennel fronds.
11. Spoon the warm fennel and tomato relish over the rested salmon fillets.

Crispy-skinned salmon yields to flaky, moist flesh that contrasts beautifully with the relish’s bright acidity and subtle licorice notes. Serve over creamy polenta or alongside crusty bread to soak up the vibrant juices. The combination of textures—crunchy fennel, burst tomatoes, and tender fish—creates a restaurant-quality meal at home.

Fennel-Salmon Patties with Dill Sauce

Keep your weeknight dinners exciting with these elegant yet simple salmon patties. Fresh fennel adds a subtle licorice note that pairs perfectly with rich salmon, while the creamy dill sauce brings everything together in minutes.

Ingredients

– 1 pound fresh skinless salmon fillets, finely chopped
– 1 medium fennel bulb, finely diced with fronds reserved
– 1/4 cup panko breadcrumbs, lightly toasted
– 1 large farm-fresh egg, lightly beaten
– 2 tablespoons rich mayonnaise
– 1 tablespoon Dijon mustard with whole grains
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon freshly ground black pepper
– 3 tablespoons extra virgin olive oil, divided
– 1/2 cup Greek yogurt, full-fat and creamy
– 2 tablespoons fresh dill, finely chopped
– 1 tablespoon fresh lemon juice, freshly squeezed
– 1/4 teaspoon sea salt, fine crystals

Instructions

1. Combine chopped salmon, diced fennel, panko, egg, mayonnaise, Dijon mustard, smoked paprika, and black pepper in a large mixing bowl.
2. Mix gently with your hands until just combined—overmixing will make the patties tough.
3. Form the mixture into 4 equal patties, about 3/4-inch thick each.
4. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
5. Carefully place patties in the hot skillet without crowding.
6. Cook for 4-5 minutes until golden brown and crisp on the bottom.
7. Flip patties using a thin spatula to maintain the crust.
8. Cook another 4-5 minutes until internal temperature reaches 145°F.
9. Transfer cooked patties to a paper towel-lined plate to drain excess oil.
10. Whisk together Greek yogurt, chopped dill, lemon juice, reserved fennel fronds, remaining 1 tablespoon olive oil, and sea salt in a small bowl.
Just serve these patties warm with the cool dill sauce—the contrast between the crisp exterior and moist interior is fantastic. They’re excellent over mixed greens or stuffed into toasted brioche buns for a gourmet sandwich experience.

One-Pan Fennel and Salmon with Garlic Butter

Zesty fennel and tender salmon come together in this effortless one-pan wonder that transforms simple ingredients into restaurant-quality fare. Perfect for busy weeknights yet impressive enough for guests, this dish delivers big flavor with minimal cleanup. The aromatic garlic butter sauce ties everything together in under 30 minutes.

Ingredients

– 4 (6-ounce) skin-on salmon fillets with firm, vibrant pink flesh
– 2 medium fennel bulbs with crisp, licorice-scented fronds
– 6 tablespoons unsalted European-style butter, divided
– 4 large garlic cloves, freshly minced
– 2 tablespoons fresh lemon juice from bright, juicy lemons
– 1 tablespoon rich extra virgin olive oil
– 1 teaspoon coarse kosher salt
– ½ teaspoon freshly cracked black pepper
– ¼ teaspoon crushed red pepper flakes for subtle heat
– 2 tablespoons chopped fresh parsley with vibrant green leaves

Instructions

1. Preheat your oven to 400°F and position a rack in the center.
2. Trim the fennel bulbs, reserving 2 tablespoons of the delicate fronds for garnish.
3. Slice the fennel bulbs into ½-inch thick wedges, keeping the core intact to hold shape.
4. Pat the salmon fillets completely dry with paper towels to ensure crispy skin.
5. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat until shimmering.
6. Season salmon fillets evenly on both sides with kosher salt and freshly cracked black pepper.
7. Place salmon skin-side down in the hot skillet and cook undisturbed for 4 minutes until skin is golden and crisp.
8. Transfer salmon to a plate, keeping the skin-side up to maintain crispness.
9. Add 2 tablespoons butter to the same skillet and melt until foamy.
10. Arrange fennel wedges in a single layer and cook for 6 minutes, flipping once, until lightly caramelized.
11. Create small spaces between fennel wedges and return salmon to the skillet skin-side up.
12. Roast in the preheated oven for 8-10 minutes until salmon reaches 125°F internal temperature.
13. Meanwhile, melt remaining 4 tablespoons butter in a small saucepan over low heat.
14. Add minced garlic and crushed red pepper flakes, cooking for 1 minute until fragrant but not browned.
15. Remove from heat and stir in fresh lemon juice until fully incorporated.
16. Carefully remove the hot skillet from oven and drizzle the garlic butter sauce over everything.
17. Garnish with chopped parsley and reserved fennel fronds before serving.
18. Let rest for 2 minutes to allow flavors to meld before serving.
That flaky salmon practically melts against the caramelized fennel’s subtle crunch, while the garlic butter pools beautifully around each component. Try serving over creamy polenta or crusty bread to soak up every drop of that irresistible sauce. The anise notes from the fennel balance perfectly with the rich, buttery salmon in each satisfying bite.

Smoked Salmon and Fennel Tart

Perfect for brunch or a light dinner, this elegant tart combines smoky salmon with crisp fennel. Puff pastry creates a buttery, flaky base that contrasts beautifully with the creamy filling. It’s surprisingly simple to assemble yet impressive enough for guests.

Ingredients

– 1 sheet frozen puff pastry, thawed but still cold
– 1 medium fennel bulb, thinly sliced with fronds reserved
– 8 ounces cold-smoked salmon, flaked into bite-sized pieces
– 4 ounces cream cheese, softened at room temperature
– 1/2 cup crème fraîche
– 2 farm-fresh large eggs
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon finely chopped fresh dill
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon flaky sea salt
– 1 tablespoon extra virgin olive oil

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the thawed puff pastry onto the prepared baking sheet.
3. Use a knife to score a 1-inch border around the pastry edges without cutting through.
4. Prick the center area thoroughly with a fork to prevent puffing.
5. Bake for 12-15 minutes until lightly golden and puffed at the edges.
6. Press down the center with a spatula while warm to create a crust base.
7. Heat olive oil in a skillet over medium heat until shimmering.
8. Add sliced fennel and cook for 8-10 minutes until softened and lightly caramelized.
9. In a mixing bowl, whisk softened cream cheese and crème fraîche until smooth.
10. Beat in eggs one at a time until fully incorporated.
11. Stir in lemon juice, fresh dill, black pepper, and flaky sea salt.
12. Spread the cooked fennel evenly over the prepared pastry crust.
13. Arrange flaked smoked salmon pieces over the fennel layer.
14. Pour the cream cheese mixture evenly over the salmon and fennel.
15. Return to the oven and bake for 20-25 minutes until the filling is set and golden.
16. Let cool for 10 minutes before slicing to allow the filling to set properly.
17. Garnish with reserved fennel fronds before serving.

Rich, buttery pastry gives way to creamy filling with distinct layers of flavor. The smoked salmon provides savory depth while the caramelized fennel adds subtle sweetness. Serve warm slices with a crisp green salad for a complete meal that balances richness with freshness.

Fennel-Cured Salmon Gravlax

Making restaurant-quality gravlax at home is surprisingly simple. Master this elegant cured salmon with just a few quality ingredients and patience. Modern techniques yield impressive results without fancy equipment.

Ingredients

– 1 lb fresh, skin-on salmon fillet
– 1/4 cup coarse kosher salt
– 1/4 cup granulated white sugar
– 2 tbsp freshly cracked black pepper
– 1 large fennel bulb, thinly sliced
– 1/4 cup premium vodka
– 2 tbsp fresh dill fronds

Instructions

1. Pat the fresh, skin-on salmon fillet completely dry with paper towels.
2. Combine coarse kosher salt, granulated white sugar, and freshly cracked black pepper in a small bowl.
3. Rub the salt-sugar-pepper mixture evenly over all surfaces of the salmon fillet.
4. Arrange thinly sliced fennel bulb in a single layer on plastic wrap large enough to wrap the salmon.
5. Place the seasoned salmon skin-side down on the fennel bed.
6. Drizzle premium vodka evenly over the salmon surface.
7. Sprinkle fresh dill fronds over the vodka-moistened salmon.
8. Wrap the salmon tightly in plastic wrap, pressing out all air pockets.
9. Place the wrapped salmon in a baking dish and weigh it down with a heavy skillet.
10. Refrigerate the weighted salmon for exactly 48 hours at 38°F.
11. Flip the salmon package every 12 hours to ensure even curing.
12. Unwrap the salmon and scrape off the curing mixture and fennel slices.
13. Rinse the cured salmon briefly under cold running water.
14. Pat the gravlax completely dry with fresh paper towels.
15. Slice the gravlax thinly against the grain at a 45-degree angle.

Serve this silky gravlax draped over toasted bagels with cream cheese. The fennel-cured salmon boasts a firm yet buttery texture with subtle anise notes. Slice it paper-thin for elegant appetizers or chunkier for hearty breakfast plates.

Pasta with Fennel, Salmon, and Peas

Zesty and satisfying, this pasta dish combines unexpected flavors that work beautifully together. Fennel’s subtle licorice notes complement rich salmon and sweet peas perfectly. You’ll have dinner ready in under 30 minutes with minimal fuss.

Ingredients

• 12 ounces dried linguine pasta
• 1 pound fresh salmon fillets, skin removed
• 2 tablespoons rich extra virgin olive oil
• 1 medium fennel bulb, thinly sliced
• 3 cloves garlic, minced
• 1 cup frozen sweet peas
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons fresh lemon juice
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 2 tablespoons chopped fresh dill

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add linguine to boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat salmon fillets completely dry with paper towels.
4. Cut salmon into 1-inch cubes and season all sides with kosher salt and black pepper.
5. Heat olive oil in a large skillet over medium-high heat until shimmering.
6. Add salmon cubes in a single layer and sear for 2 minutes per side until golden brown but still slightly pink inside.
7. Transfer salmon to a clean plate using a slotted spoon, leaving oil in the skillet.
8. Reduce heat to medium and add sliced fennel to the same skillet.
9. Sauté fennel for 5-6 minutes until softened and lightly caramelized, stirring frequently.
10. Add minced garlic and cook for 30 seconds until fragrant but not browned.
11. Pour in white wine, scraping up any browned bits from the bottom of the skillet.
12. Simmer wine for 2 minutes until reduced by half.
13. Stir in heavy cream and bring to a gentle bubble.
14. Add frozen peas and cook for 2 minutes until heated through but still bright green.
15. Drain cooked pasta, reserving 1/2 cup of pasta water.
16. Add drained pasta directly to the skillet with the sauce.
17. Toss pasta with sauce, adding reserved pasta water 2 tablespoons at a time until sauce coats pasta nicely.
18. Gently fold in seared salmon cubes, being careful not to break them apart.
19. Remove skillet from heat and stir in Parmesan cheese, lemon juice, and fresh dill.
20. Taste and adjust seasoning with additional salt if needed.

Flaky salmon chunks provide tender contrast to al dente pasta, while the creamy sauce clings beautifully to every strand. The anise-like fennel and bright lemon create a sophisticated flavor profile that feels restaurant-worthy. For an elegant presentation, garnish with extra dill fronds and serve immediately in warm bowls.

Salmon and Fennel En Papillote

Very few cooking methods preserve flavor and moisture like en papillote. This salmon and fennel packet steams to perfection with minimal effort. You’ll get restaurant-quality results right from your kitchen.

Ingredients

– 4 (6-ounce) skinless salmon fillets
– 1 medium fennel bulb, thinly sliced
– 1 lemon, thinly sliced
– 2 tablespoons rich extra virgin olive oil
– 2 tablespoons dry white wine
– 1 teaspoon coarse sea salt
– ½ teaspoon freshly cracked black pepper
– 2 tablespoons fresh dill, chopped

Instructions

1. Preheat your oven to 400°F.
2. Cut four 15×15-inch pieces of parchment paper.
3. Fold each parchment square in half, then unfold.
4. Place one salmon fillet near the crease on each parchment half.
5. Arrange thin fennel slices around each salmon fillet.
6. Top each fillet with two lemon slices.
7. Drizzle ½ tablespoon olive oil over each portion.
8. Pour ½ tablespoon white wine around each fillet.
9. Sprinkle ¼ teaspoon coarse salt evenly over each portion.
10. Add ⅛ teaspoon freshly cracked pepper to each fillet.
11. Scatter fresh dill over all components.
12. Fold the empty parchment half over the ingredients.
13. Starting at one end, make small overlapping folds to seal the packet completely.
14. Twist the final corner tightly to prevent steam escape.
15. Place packets on a baking sheet.
16. Bake at 400°F for exactly 12 minutes.
17. Remove baking sheet from oven carefully.
18. Let packets rest undisturbed for 2 minutes.
19. Cut open each packet with scissors, avoiding steam.
20. Transfer contents to plates using a spatula. The salmon emerges incredibly tender and flaky, infused with the fennel’s subtle licorice notes. Tangy lemon brightens each bite while the aromatic steam creates a light sauce. Try serving over creamy polenta or with crusty bread to soak up the flavorful juices.

Conclusion

Perfectly showcasing fennel and salmon’s incredible versatility, this collection offers endless inspiration for your kitchen. We hope you’ll try these delicious recipes, share your favorites in the comments below, and pin your top picks to Pinterest for easy reference. Happy cooking!