Provençal Salmon with Fennel, Rosemary, and Orange Zest

Introduction

A classic Provençal-inspired salmon dish, this recipe highlights the bright, aromatic flavors of fennel, rosemary, and orange zest. The combination of warm spices and citrus creates a fragrant, golden crust that complements the tender, flaky salmon perfectly. Ideal for weeknight dinners or elegant gatherings, it balances simplicity with Mediterranean flair.

Ingredients

• 4 six-ounce skinned salmon fillets (adjust quantity for servings; note: original "46-ounce" likely reflects a typo)

• Kosher salt and freshly ground black pepper to taste

• 1 tablespoon fennel seed (coarsely ground)

• 1 tablespoon fresh rosemary, finely minced

• 1 tablespoon orange zest (from 1 medium orange, finely grated)

• 2 tablespoons olive oil or clarified butter (ghee)

Preparation Instructions

Step 1: Preheat Oven and Prepare the Aromatic Rub

Preheat the oven to 400°F (200°C). Season both sides of the salmon fillets generously with salt and black pepper. In a small bowl, grind the fennel seed coarsely (using a coffee or spice grinder) and mix with the minced rosemary and orange zest to form a fragrant rub. Press this rub firmly onto the top surface of each fillet to ensure maximum flavor adhesion.

Step 2: Sear the Salmon in a Skillet

Heat a large nonstick skillet over medium-high heat for 3–4 minutes until hot. Add the olive oil or clarified butter; when it shimmers (30 seconds after adding), carefully place the fillets in the pan with the rub-coated side down. Cook undisturbed for 1 minute to allow the rub to caramelize and form a golden-brown crust.

Step 3: Finish in the Oven

After the initial sear, flip the fillets and cook for an additional 1 minute to seal the edges. Transfer the skillet to the preheated oven and bake for:

• Rare: 4 minutes

• Medium-rare: 5–6 minutes

• Well-done: 8 minutes

Remove from the oven and let the salmon rest for 1–2 minutes before serving to retain moisture.

Cooking Tips & Variations

• Alternative Crust: For a richer crust, mix the fennel-rosemary-orange rub with 1 tsp honey, 1 tbsp soy sauce, and minced garlic to form a paste. Skip the skillet sear, reduce the oven to 300°F, and roast for 30 minutes.

• No-Oven Pan-Seared Method: Omit the oven step; sear fillets 2 minutes per side until the crust is crisp and the salmon reaches 145°F (63°C) internal temp.

• Citrus Substitutions: Use tangerine or lemon zest if oranges are unavailable (lemon adds a zesty tang).

• Oven Adjustments: Wild salmon is delicate; reduce oven time to 3–4 minutes for medium-rare (450°F recommended for quicker browning).

Reader Reviews

• "A foolproof, 100-time repeat recipe! I’ve used Spanish pimentón, curry powder, and custom blends. Use a cast-iron skillet; wild salmon needs extra care to avoid overcooking."

• "Made with lemon (no oranges) and finished in the pan. My family declared it the best salmon in years!"

• "Fennel and rosemary shine, but tangerine lacked orange brightness. Weighed down the uneven tail cut with a spoon during searing, then roasted. Fancy enough for dinner parties with roast potatoes."

• "Pan-seared wild king salmon: 2 minutes crust, 3 minutes skin-side—no oven time. Best salmon I’ve had!"

Enjoy this versatile dish, adaptable to your taste and dietary preferences!