Crispy Skin Salmon Fennel Slaw

I slid the salmon into the pan and heard that satisfying crackle, the kind that makes you forget youre standing in your own kitchen and not at some coastal bistro. The skin crisped up in minutes, golden and crackling, while the flesh stayed tender. That first bite, paired with the bright snap of fennel and apple, felt like something worth making again and again.

I made this for friends one Friday evening when I wanted something light but special. They kept asking what restaurant I ordered from, and I just smiled and pointed at the stove. The fennel slaw disappeared faster than I expected, everyone going back for seconds.

Ingredients

• Skin-on salmon fillets: The skin is the star here, turning golden and crispy when cooked properly, so dont skip it or remove it.
• Olive oil: Use regular olive oil for searing the fish since it handles higher heat better than extra virgin.
• Sea salt and black pepper: Simple seasoning lets the salmon shine, and a good sprinkle of flaky sea salt at the end adds texture.
• Fennel bulb: Slice it as thin as you can, the thinner it is, the more delicate and less fibrous it feels.
• Green apple: Adds a tart sweetness and crunch that balances the richness of the fish beautifully.
• Red onion: A little sharpness goes a long way, so keep the slices thin and dont overdo it.
• Fresh dill: Its classic with salmon and fennel, but if you only have dried, use half the amount.
• Lemon juice: Freshly squeezed is best, it brightens everything and keeps the slaw from tasting flat.
• Extra virgin olive oil: Save your good bottle for the dressing where its flavor really comes through.
• Dijon mustard: It emulsifies the dressing and adds a subtle tang that ties everything together.
• Honey: Just a touch to soften the acidity and round out the flavors without making it sweet.

Instructions

Prep the salmon:

Pat the fillets completely dry with paper towels, moisture is the enemy of crispy skin. Season both sides generously with salt and pepper.

Heat the pan:

Get your skillet really hot over medium-high heat, then add the olive oil and let it shimmer. You want to hear that sizzle the moment the fish touches the pan.

Sear skin-side down:

Lay the fillets in gently, skin down, and press with a spatula for the first 30 seconds to keep them flat. Let them cook undisturbed for 5 to 6 minutes until the skin is deeply golden and the flesh is mostly opaque up the sides.

Flip and finish:

Turn the salmon over and cook for just 1 to 2 minutes more, then remove from heat and let it rest while you finish the slaw.

Make the dressing:

Whisk together lemon juice, extra virgin olive oil, Dijon, honey, salt, and pepper in a large bowl until smooth and emulsified.

Toss the slaw:

Add the fennel, apple, red onion, and dill to the dressing and toss everything until evenly coated. Taste and adjust seasoning if needed.

Plate and serve:

Divide the slaw among plates and top each with a salmon fillet, skin-side up so it stays crispy.

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I remember plating this for the first time and feeling a little thrill at how beautiful it looked, the pale slaw, the bronzed skin, the green flecks of dill. It tasted even better than it looked, and thats when I knew it would become a regular.

Choosing Your Salmon

Look for fillets with firm flesh and shiny, intact skin. If the skin looks dull or the flesh feels mushy, pass on it. I usually ask the fishmonger for center-cut pieces since they cook more evenly and the skin crisps up beautifully without burning at the edges.

Getting the Fennel Just Right

A mandoline makes slicing fennel ridiculously easy, but a sharp knife works fine if you take your time. Save the fronds for garnish or toss a few into the slaw for extra flavor. If fennel feels too strong for you, let the dressed slaw sit for 10 minutes before serving to mellow it out.

Serving and Pairing Ideas

This pairs beautifully with roasted baby potatoes, steamed rice, or even a simple arugula salad. A chilled Sauvignon Blanc or dry Riesling complements the brightness of the slaw and the richness of the salmon without overpowering either.

• Sprinkle toasted almonds or pumpkin seeds over the slaw for extra crunch and nuttiness.
• Swap dill for parsley or tarragon if you want a different herb angle.
• Leftovers make a fantastic cold lunch the next day, just flake the salmon over the slaw.

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This dish has a way of making any dinner feel special without demanding much from you. I hope it brings you as much joy as it has brought me, one crispy, bright, delicious plate at a time.

Recipes Q&A

→ How do you achieve crispy skin on salmon?

Pat the salmon dry and season it well. Cook skin-side down in hot oil without moving it, pressing gently with a spatula until the skin crisps and releases easily.

→ What gives the fennel slaw its refreshing crunch?

The slaw combines thinly sliced fennel, julienned green apple, and red onion, which together provide crispness and a balance of sweet and tangy flavors.

→ Can the dill in the slaw be substituted?

Yes, fresh parsley or tarragon make excellent alternatives that bring a different herbal note while maintaining freshness.

→ How should the salmon be served for best texture?

Serve the salmon skin-side up to preserve its crisp texture and provide a satisfying contrast with the slaw.

→ What beverage pairs well with this dish?

A crisp Sauvignon Blanc or a dry Riesling complements the salmon’s richness and the slaw’s bright flavors.