Crispy Skin Salmon Fennel Slaw (Printable)

Salmon with crisp skin served alongside a crunchy fennel and apple slaw dressing.

# What You Need:

→ Fish

01 - 4 skin-on salmon fillets (5 oz each)
02 - 1 tbsp olive oil
03 - 1 tsp sea salt
04 - ½ tsp freshly ground black pepper

→ Fennel Slaw

05 - 1 large fennel bulb, trimmed and thinly sliced
06 - 1 medium green apple, cored and julienned
07 - ½ small red onion, thinly sliced
08 - 2 tbsp fresh dill, chopped
09 - 2 tbsp lemon juice
10 - 2 tbsp extra virgin olive oil
11 - 1 tsp Dijon mustard
12 - ½ tsp honey
13 - Salt and pepper, to taste

# How to Make It:

01 - Pat the salmon fillets dry with paper towels. Season both sides evenly with salt and pepper.
02 - Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat.
03 - Place salmon fillets skin-side down in the hot skillet. Press gently with a spatula to prevent curling. Cook for 5 to 6 minutes until the skin crisps and the flesh becomes mostly opaque.
04 - Turn the fillets over and cook for 1 to 2 minutes until just cooked through. Remove from heat and allow to rest briefly.
05 - In a large bowl, whisk together lemon juice, extra virgin olive oil, Dijon mustard, honey, salt, and pepper until emulsified.
06 - Add the thinly sliced fennel, julienned apple, sliced red onion, and chopped dill to the dressing. Toss thoroughly to coat all components evenly.
07 - Divide the fennel slaw evenly among four plates. Top each portion with a salmon fillet, skin-side up.

# Expert Suggestions:

01 -
  • The skin gets shatteringly crisp without any fancy technique, just heat and a little patience.
  • The slaw is bright and crunchy, cutting through the richness of the salmon in the best way.
  • It looks impressive but comes together in under half an hour, perfect for weeknights or unexpected guests.
02 -
  • Dont move the salmon once its in the pan, flipping it too early will tear the skin and ruin the crisp.
  • If the skin sticks at first, it means it isnt ready, wait another minute and it will release on its own.
  • Slice the fennel against the grain for maximum tenderness, otherwise it can be stringy.
03 -
  • Start with a completely dry fillet and a hot pan, thats 90 percent of getting crispy skin.
  • Resist the urge to flip early, patience is what makes the difference between good and great.
  • Let the salmon rest for a minute after cooking so the juices redistribute and the texture stays silky.

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