Broiled Salmon with Fennel Salad

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  • Level: Easy
  • Total: 40 min (includes soaking time)
  • Active: 20 min
  • Yield: 4 servings
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Four 6-ounce pieces center cut skinless wild salmon

1 teaspoon kosher salt 

1 tablespoon olive oil 


1 large fennel bulb, thinly sliced on a mandoline

1 medium watermelon radish, cut into matchsticks 

1 tablespoon olive oil 

2 teaspoons apple cider vinegar 

1 teaspoon Dijon mustard 

1/2 teaspoon kosher salt 

3 tablespoons roughly chopped or torn fresh basil leaves 


Special equipment:
a mandoline
  1. For the salmon: Preheat the broiler to high and set an oven rack on the top third of the oven if your broiler is on top.
  2. Place the salmon on a rimmed baking sheet. Sprinkle the pieces evenly with the salt and drizzle both sides with the olive oil. Broil until the fish flakes easily but is still moist inside, 4 to 5 minutes depending on the thickness of the salmon. Remove to cool slightly, about 3 minutes.
  3. For the salad: Meanwhile, soak the fennel rings and radish matchsticks in a bowl of ice water for 15 minutes. Drain well and spin or pat dry. Whisk together the olive oil, apple cider vinegar, Dijon and salt in a medium bowl. Add the fennel, radish and basil to the dressing and toss well to coat.
  4. Place a small mound of salad in the center of each of 4 plates. Top with a piece of salmon and a pinch more salad.