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Salmon with orange and fennel recipe

Salmon with orange and fennel recipe

  • Recipes
  • Ingredients
  • Seafood
  • Fish
  • Oily fish
  • Salmon
  • Salmon fillet

A surprisingly easy and delicious dish for guests or family. Salmon fillets are roasted with fennel in an orange sauce.

19 people made this

IngredientsServes: 2

  • 2 salmon fillets
  • 100ml (4 fl oz) orange juice
  • 1 fennel bulb, diced
  • 1 tablespoon olive oil
  • savoury seasoning to taste

MethodPrep:5min ›Cook:30min ›Ready in:35min

  1. Preheat the oven to 180 C / Gas mark 4.
  2. Place the fillets skin side down in a glass baking dish. Pour the orange juice over the fillets. Sprinkle fennel, olive oil and savoury seasoning. Cover the dish with aluminium foil.
  3. Bake for 20 to 25 minutes, or until fish flakes easily with a fork.

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Reviews & ratingsAverage global rating:(21)

Reviews in English (14)

by ellenmoriah2

The photo for this recipe (taken by Linda) looks like the green portion of the fennel was included in the recipe. Only the bulb (the white part) should be used, and it needs to be sauteed before baking on top of the fish. The salmon will dry out if baked too long. I put the dish in the oven at the same time I turn the oven on (to 350°). Bake, covered with foil, for 30 minutes and it should be cooked, but moist. Serve with the fennel on top of each piece of salmon. The flavors compliment one another very nicely. This review is written by the original poster of the recipe (ellenmoriah), and is intended to clear up any misunderstandings about it. It's a very tasty dish when made correctly. (Note: one reviewer recommends adding Old Bay Seasoning. That ingredient is in the original recipe.)-23 Jan 2009

by ellenmoriah

THE FENNEL: Remove all green stems, any discolored parts of the white fennel core, and the then dice a small yellow onion or 2 shallots. Sautee fennel and onions in about 2 tblsp. of good (green) olive oil over medium heat until the diced fennel and onions soften and begin to caramelize (about 20-30 minutes). Cut the salmon filet into serving size portions. I cut 1 lb. filet (about 1/2" thick) into 4 pieces to serve 4. Place skin-side down in an 8x8 glass cooking dish. Pour 1/4 c. orange juice over the fillets. It will spill onto, and cover, the bottom of the dish. Liberally sprinkle the top of each fillet with Old Bay Seasoning (if you have another fish seasoning you prefer, it should work too). Top each fillet with the cooked fennel and onion so it's evenly distributed. Cover the dish with tin foil and bake at 350° for 30 minutes. Remove from the oven and let it rest for 5-10 minutes before serving. Serve with the fennel still on top of each piece. This goes very nicely with sauteed red swiss chard (with caramelized onions and garlic) and brown rice (spiced with lemon juice and garlic salt). I've served this dish many times to many different people. It always gets rave reviews and no leftovers. For those of you who read LynnHK's review (no offense to her that I don't remember her name just right).... well, if you read her review, you should know she made it wrong. I'm sure she meant no harm.-23 Oct 2009

by LynnInHK

Healthy all right, but totlly devoid of taste! The fennel tasted so promisingly good while baking, but the salmon failed to soak up any of the fennel or OJ taste. A big disappoint.-20 Jan 2005


Baked Lemon Salmon with Fennel

Baked Lemon Salmon with fennel, a flaky perfectly baked salmon , cooked with aromatics like fennel seeds, sweet fresh fennel, leeks, and fresh lemon-herb dressing!

For another layer of flavor, I coat the cooked salmon, just out of the oven with lemon-herb dressing. Warm salmon soaks-in delicious fresh lemon flavor and becomes extra flavorful.

I love dinners which keep my life easier on weekdays yet are quick and easy to serve. Fish or seafood is one such protein which is easy to cook, healthier, and flavorful! Salmon specially is everyone's favorite in my home. Plus, a hearty and delicious dinner prevents my family from sneaking-in a late-night burger. :)

During this time, every year, we start regime of eating more seafood and less meats for health reasons. Winter's need warm comforting food sure add some extra pound around the belly and this is the time to loose those and get back in shape without spending time in kitchen )

how long to bake salmon at 350?

Fish or seafood is not just healthy, lean protein and packed with omega-3s. it also cooks way faster. I often get questions about how to bake salmon? I'm on mission to share with you every possible way to cook salmon - broil, bake, grill and even poached.

I have simple rule. For a 2 inch thick piece of Salmon, you need about 20 minutes when baked in oven. When broiled or grilled at high temperature, salmon takes 10-12 minutes. Just like other meats or proteins, cooking time depends on thickness of salmon fillet. Pretty easy! isn't it?


Preparation

Also Try it With:

Step 1

Cod, halibut, John Dory, or turbot fillets

Instructions

Step 2

Preheat oven to 275°. Toss fennel, orange slices, lemon slices, chile, and 4 dill sprigs in a shallow 3-qt. baking dish season with kosher salt and pepper. Season salmon with kosher salt and place on top of fennel mixture. Pour oil over.

Step 3

Roast until salmon is just cooked through (the tip of a knife will slide through easily and flesh will be slightly opaque), 30–40 minutes for medium-rare.

Step 4

Transfer salmon to a platter, breaking it into large pieces as you go. Spoon fennel mixture and oil from baking dish over discard dill sprigs. Season with sea salt and pepper and top with fresh dill sprigs.

How would you rate Slow-Roasted Salmon with Fennel, Citrus, and Chiles?

We made this with halibut and loved it. Ate every bite including the citrus rinds. We had no problem with the amount of oil, and anybody concerned about it has the option not to spoon all the oil over the fish when transferring it to the platter in step 4.

Meh I think it's low and slow is an interesting way to get a new texture for salmon --but I prefer marinating and searing topped with a relish or sauce. None of the flavors came through. Easy for a week night, not worth all the special ingredients as it didn't come through in the final product (looks very pretty, but a miss for me.

I generally like BA recipies and after reading the glowing reviews I was excited to try it. I followed the directions exactly using the best salmon available in my area and the flavors fell flat even after adding more salt. The fennel, lemon and blood oranges were too greasy to eat, and the salmon nearly was. I love fresh dill, but that flavor also was washed out, and my family agreed. Unfortunately this is on the definitely never make again list.

My husband and I love this dish! We've made it 3 times in a matter of 4 weeks. It is so fresh and rich all at once. I thought weɽ want something to go with it, but it is a totally satisfying meal on its own. We didn't have blood orange, used regular. We didn't have dill, used some of the fennel fronds. My one recommendation is to use a mandolin, if you have one. I think using a mandolin on the thinnest setting probably makes a difference with the citrus rinds being cooked, and it definitely makes this a really fast recipe. We just have the inexpensive OXO mandolin, and it makes this recipe a breeze. I don't think we use the full amount of oil, and I do put the citrus/fennel both below and above the salmon. It is SO delicious. I really didn't know you could eat so much (or any) citrus rind, so this has been a revelation. Try it!

I like salmon, and my husband typically does not. I came across this recipe and it is definitely a keeper- we loved it! The salmon is succulent and the slow roasting brought out all of the flavors in a truly scrumptious way. The best part is that it's super easy the most time consuming part was slicing the fennel, orange and lemon. I would recommend using salmon fillets with the skin removed. I got my salmon from the fish market with the skin on, so I wound up spending some time carefully removing it It was worth it and 2 lbs weasily feeds 5 people.

Pretty solid salmon recipe. The flavors weren’t as strong as I was anticipating, however, it really is a beautiful dish and is very easy to make. I think next time I will split the citrus/fennel/Chile between below and on top of the salmon before roasting.

I LOVE this one - super easy for a weeknight, but it feels fancy too. Whenever I discover that my grocer has blood oranges on sale, that's my cue to head to the seafood department to pick up salmon . and whatever I may have had planned for dinner tonight can wait until tomorrow. This recipe is ALWAYS on the proverbial back burner of my mind.

I love it! This is going to be a keeper for me. Minimal steps and great results! I removed orange and lemon skin and just sliced the flesh - that helped because it didn't have a bitter taste /aftertaste Didn't have fennel so I used red onions (saw someone did that too) it worked great! Sliced some bird eye chilies in half and added garlic slices too.

I love the technique of slow roasting salmon in lots of olive oil, but I think there are better variants out there (including on BA.com). This one was quite mild, as other reviews have stated, so make sure to use plenty of salt (at least 1.5 tsp).

This recipe is fantastic! I made it for a large group and everyone raved about it. We enjoyed it so much I made it again the next evening. The citrus is so bright and the Jalapeño added a nice kick. This is definitely going into my favorite recipes.

This was a big, big hit.. we absolutely loved it. The citrus may have been bitter to some and I noticed some people were not a fan of the dill sprigs but they still loved it. The salmon was melt in your mouth delicious. I am going to experiment with shrimp tonight in a skillet versus the slow bake of the salmon. The flavors were that good.

Great dish, super easy. I subbed cod loins because my grocery store didn't have any skin off salmon. I shaved the citrus and fennel super thin with a mandolin. I also shaved some garlic with it. I used a jalepeno, but the heat of the chile really cooked out, I wish I would've had some more heat. I think salting the veg heavily is key to ensuring sweetness. My dish didn't end up being too bitter, but with the citrus rind, it was on the bitter end, but I love that. I used the fennel fronds to make like a salsa verde that I topped the fish with - I added lemon juice/zest, salt, olive oil, jalepeno, garlic, parmesan, and pistachios. It was really tasty! Served with black rice.

Made this for the first time this evening and it's definitely a keeper. Absolutely delicious! I generally like food that is highly spiced and flavoured but the delicate flavours of this dish made a fabulous change - and I had my heat hit from the chillies anyway. I suspect that the bitterness some people encountered may have come from not slicing the orange and lemon thinly enough. I did as someone suggested and gave the fennel a pre-blast at 180C for about 10 minutes and it came out perfectly cooked at the end. I had to cut the oil back drastically, because I'm too weak-willed to leave it in the dish - and my hips can't take it anymore :-) I don't think it had a detrimental effect, although for extra oily flavour I did add a few drops of black olive oil. Overall, a great success. and, sadly, not a scrap of leftovers :-(

Lovely flavours that were somewhat too subdued for our taste, though I had to sub regular oranges for blood oranges. I cut back on a lot of the oil to reduce calories, which may have been my mistake. Also, I put it under the fan/broiler to get the skin crispy on top. It worked great but 30 minutes at the recommended temperature was well done in my books (though it was still nice and moist. Fillet was about 1-1/4 inch thick). Next time Iɽ also be tempted to either blanch the fennel first or put all veg in the oven at a higher temp for a 10-15 minute head start (to carmelize the fennel a bit), then add the citrus, a bit of butter, then the salmon on top. Black olives and toasted pine nuts may be a nice, added touch. I served with steamed snow peas and scattered the fennel fronds over top along with some of the juices (there wasn't much). My wife said she preferred it to pan fried salmon and it certainly didn't smell up the kitchen as much.

This is a BEAUTIFUL recipe to make if you are hosting a dinner party. Its super easy and presents beautifully. I have never slow roasted salmon and the texture was perfect. I would absolutely make this again. I used the reccomended blood oranges and meyer lemons, but will try it again with normal oranges and lemons to see if it makes a huge difference in the future.


Healthy Easy Salmon Recipe

There’s nothing to this one pot with seared, then poached, salmon. The secret to making seared salmon that looks good is cooking the top of the salmon for only a minute. This keeps the top of the salmon from sticking to the pan giving a beautiful result. Then sear the underside for longer, around three minutes.

Bring orange juice and broth to a simmer and layer salmon fillets and oranges over sliced fennel. In just fifteen minutes, dinner is served!


Recipe Summary

  • 2 oranges, sliced into rounds
  • 1 onion, thinly sliced
  • 1 ½ tablespoons olive oil
  • 5 (6 ounce) salmon fillets
  • 1 tablespoon lemon pepper
  • 1 ½ teaspoons garlic powder
  • 1 tablespoon dried parsley
  • ½ cup orange juice
  • 1 ½ tablespoons lemon juice
  • 1 tablespoon honey

Preheat the oven to 400 degrees F (200 degrees C).

In a small bowl or cup, stir together the lemon pepper, garlic powder, and dried parsley. Place the slices from one of the oranges in a single layer in the bottom of a 9x13 inch baking dish. Place a layer of onion slices over the orange. Drizzle with a little bit of olive oil, and sprinkle with half of the herb mixture.

Place the dish in the preheated oven, and roast for about 25 minutes, or until the onions are browned and tender. Remove the dish from the oven, and increase the temperature to 450 degrees F (220 degrees C).

Push the onion and orange slices to the outer edge of the baking dish, and place the salmon fillets in the center. Season with the remaining half of the herb mixture. Whisk together the orange juice, lemon juice and honey in a small bowl. Pour evenly over the salmon.

Bake for 12 to 15 minutes in the preheated oven, or until the salmon is opaque in the center. Remove fillets to a serving dish, and discard the roasted orange. Garnish fillets with roasted onions and fresh orange slices.


Gordon Ramsay Crispy Skin Salmon with Confit Fennel

Perfectly crisped skin is a must whenever you are severing fish with skin-on. It seems so easy when served at a restaurant, but for most, when cooking fish at home, something usually goes wrong. The fish sticks to the pan, the skin rips, the flesh is overcooked. So, how does Gordon Ramsay get perfectly crispy salmon?

To get perfect crisp skin-on salmon, Add salmon to the pan skin side down when the oil starts to smoke lightly. Press down on top of the salmon with your fingers to get the fillet flat, season it with salt, and don’t move it anymore! This will ensure the oil starts searing the skin instantly finish cooking skin-side down for 4 minutes.

This guide will go through the steps of how to cook Crispy Skin Salmon. Now gather your equipment, and let’s start cooking.

My favorite pan to sear Salmon skin crispy is a Non-Stick Fry Pan from All-Clad, Non-Stick Pan available at Amazon. Great for cooking at higher heat with oils to develop foods with full, rich flavor, color, and crisp texture.

How to Make Gordon Ramsay Crispy Skin Salmon

1. Searing Salmon Skin: Heat 2 tablespoons of oil in a large sauté pan over medium heat. Place the fish skin-side down in the pan and cook until seared on one side, about 4 minutes. Turn the fish over, reduce the heat, and cook for 3 minutes more until the salmon is almost cooked but still a bit pink inside. Season the salmon fillet with salt and pepper.

2. Searing Shrimp: Heat 2 tablespoons of oil in a large sauté pan over medium heat. Add shrimp cook until sear about 2 minutes. Remove and place to the side.

3. Making Fennel Puree: Sauté fennel, fennel seed, 2 oz. Butter and salt in a saucepan with a lid on. Add lemon juice and peel to the pan. Continue to cook/stir till the fennel is soft with the lid on. Once soft, take off the heat with the lid still on, blend with the extra 2 oz. Butter. Finish by passing through a fine-mesh strainer.


Grilled Salmon Salad with Orange and Fennel Recipe

Prep time: 10 mins

Cook time: 5 mins

Total time: 15 mins
Serves: 2
Dietary preferences: Pescatarian, Gluten-free, Dairy-free

Ingredients:

  • 3 oranges peeled
  • 1 fennel bulb, trimmed and sliced paper thin
  • 1 cup of chickpeas, rinsed, drained
  • ½ red onion thinly sliced
  • 3 tbs chopped fresh dill
  • 2 cups rocket leaves
  • 1 tbs white wine vinegar
  • 1 tbs orange juice
  • 2 tbs olive oil
  • olive oil spray
  • 200g of skinless salmon

Method:

  1. Holding 1 orange over a large bowl to catch the juice, use a sharp knife to cut along either side of the white membrane to remove the segments. Add to big bowl. Use your hands to squeeze the juice from the remaining flesh. Repeat with all oranges.
  2. Add fennel, chickpeas, onion and dill to the bowl. Toss to combine.
  3. Make dressing. Place vinegar, orange juice, and oil in a small screw jar. Season with salt and pepper. Secure lid and shake to combine.
  4. Preheat a grill pan on medium-high. Cut salmon lengthways into 8 pieces and spray lightly with olive oil spray, season with salt and pepper.
  5. Cook on grill for 1-2 minutes on each side or until cooked to your liking. Flake into bite sized pieces.
  6. Add salmon and rocket to the orange mixture then drizzle with dressing and serve.

There you have it! Really easy but so yummy.

* Results may vary. Strict adherence to the nutrition and exercise guide are required for best results.


Salmon with Orange-Braised Fennel

The sweet, anise-like flavor of the fennel and orange are a great combination with the salmon in this dish.

Ingredients

  • 2 heads fennel, tops removed
  • 4 ounces orange liqueur
  • 1 cup orange juice
  • 2 tablespoons honey
  • 2 cups water
  • 1 bunch oregano
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 4 salmon fillets (3 ounces each)
  • 1 ounce arugula
  • Salt, to taste

Preparation

Combine fennel, orange liqueur, orange juice, honey, water and 2 sprigs of oregano in a small sauce pot. Fennel should be covered by the liquid. Cover pot with a round of parchment paper and simmer for 15-20 minutes, until fennel is just tender. Remove fennel and continue reducing liquid until it is a light syrup. Whisk in butter and hold warm. Split fennel into quarters lengthwise and dry on a paper towel.

In a sauté pan, heat olive oil to just smoking. Sear salmon skin-side down until golden brown, turn over and add the fennel to caramelize. Cook salmon to an internal temperature of 145°F.

To serve, place the seared fennel on the plate, top with the salmon, spoon the sauce around and garnish with arugula.


Salt-Baked Salmon with Fennel, Capers and Orange

Preheat the oven to 500°. Set 1 salmon fillet, skin side down, on a work surface and season with white pepper. Arrange the orange zest on the salmon and top with half of the fennel tops. Cover with the second salmon fillet, skin side up. Pack the remaining fennel tops on the sides of the salmon so that there's no exposed flesh. Tie the fillets together with kitchen string.

Spread the kosher salt in a large roasting pan in an even layer and bake for 15 minutes. Carefully spread 1 cup of the hot salt in the bottom of a large loaf pan that is at least 5 inches wide. Set the salmon in the pan and pour the remaining salt over and around the fish. Gently pack the salt and bake the salmon for 45 minutes.

Meanwhile, in a shallow bowl, combine the orange and lemon juices with the olive oil. Season lightly with table salt and white pepper. Add the sliced fennel and the capers, toss and let stand at room temperature for 30 minutes.

Scrape the salt off the top of the salmon. Using the string, gently lift the salmon from the pan and set it on a work surface. Scrape the salt from the sides and remove the string. Using a spatula, lift the top fillet and transfer it to a plate, skin side down. Discard the fennel tops and orange zest and cut each fish fillet in half. Lift the salmon from the skin, leaving behind the salt, and transfer to plates. Spoon the fennel salad on top and serve.


Slow Roasted Salmon with Blood Orange, Lemon, Fennel & Parsley Recipe by Currabinny

Blood Orange is a surprising ingredient to use with Salmon but trust me it enhances the subtle flavours and makes everything more zingy, fresh and vibrant.

Ingredients

  • 1 fennel
  • 1 blood orange
  • 2 lemons
  • Dill
  • 2 salmon fillets roughly 300g
  • Salt
  • Olive oil
  • 2 tablespoons of chopped parsley

Instructions

Notes

Nutrition

Tried this recipe? Let us know how it was!

Currabinny, founded by James Kavanagh and William Murray takes pride is creating beautiful recipes using the freshest and most organic ingredients possible. Similar to Seedlip, Currabinny also immerses itself in the same ‘Farm to Fork’ philosophy.

If you are looking for a tasty lockdown activity that will leave you feeling fresh, Seedlip x Currabinny have the perfect inspiration for you to replicate at home.