The Pioneer Woman Tasty Kitchen
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Seared Fennel Salmon

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Simple and easy-to-make salmon using a technique that will allow you to cook salmon to perfection every time.

Ingredients

  • 4 whole Salmon Fillets, Skinned (about 0.3 Lbs Each)
  • 3 Tablespoons Olive Oil
  • 4 dashes Salt (generous Dashes!)
  • 4 dashes Black Pepper
  • 2 teaspoons Fennel Pollen (or Spice Of Your Choosing)

Preparation

1. Preheat the oven to 450F. Heat an oven-proof pan (I used my trusty cast iron skillet) over high heat on the stove for 4 minutes. You want the pan to be very, very hot.

2. Rub both sides of the salmon fillets with olive oil and season the tops with salt, pepper, and the fennel pollen. Go GENEROUS with the salt, and I’m talking generous. Use your fingers to make sure the spice is spread across the fillets evenly. (Note: you can use any spice in lieu of the fennel pollen, such as chili powder, oregano, Cajun spice, etc. The sky’s the limit.)

3. When the pan is hot, lay in the fillets spiced-side down and don’t touch them for at least 2 minutes. The underside should turn a gorgeous shade of brown. After those 2 minutes are up, turn the pieces over gently (I recommend using a spatula).

4. Put the pan in the oven and cook the fish for 5 to 7 minutes, then remove. The fish should be perfectly cooked and beautifully moist.

5. I like to serve the salmon over Pasilla-Spiced Pumpkin Basmati (see my recipe box).

2 Comments

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kitchenlovenest on 10.27.2010

Fennel pollen seems like just a ‘delicate’ version of the fennel spice . . . it’s yellowish and has a milder flavor than the fennel seeds I use in Indian cooking. Honestly, any spice would work here: chili powder mixed with oregano is really good, a little cumin is good, flavored salts or pepper (like lemon pepper), Cajun spice, Italian seasoning, etc.–you can also mix some spices together and make a rub, like a blend of garlic powder, rosemary, and thyme would be good. Anything that floats your boat! =) This is basically just a good cooking method that you can use while adding any flavor you like.

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bethb on 10.26.2010

What is fennel pollen? If you don’t use it, what spice would you recommend?

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jaxanahalf on 11.18.2010

This method was amazing! I used garlic powder, onion powder, seasoning salt, kosher salt, black pepper and some dill weed mixed together for the rub and then cooked exactly as directed and you didn’t lie! The salmon was perfectly seared on top and cooked throughout without losing any moisture. Thank you for this awesome recipe! I will always use it now :)

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