This citrus salmon with fennel, citrus, & mint slaw will quickly become a go-to weeknight dinner, impressive dinner party main course, and date night favorite. It’s simple, delicious, and such a show stopper.
Utilizing Winter Produce
Salmon and fennel are a flavor match made in heaven! Lucky for us, citrus and fennel are in-season during the fall and winter months when produce options are sparse. So during the dense and heavy cooking seasons, the citrus and fennel bring a light and satisfying brightness to your plate. Coho salmon is in season, too. Here, I'm using copper river coho which is such a treat...look at that color!
How do you know your fish is cooked?
Cook the salmon skin side up. It is ready to take out of the oven when the skin peels off easily. Also, you can flake off a piece of the fish on the thickest end with a fork...if it flakes off easily, then it is done. If you are cooking a whole fish like snapper or trout, the same trick works if you lightly pull on a fin. When a fin comes out easily, then the fish is cooked.
The white protein seeping to the surface is another sign the salmon is cooked. Don't worry, it is safe to eat. This method is not a good indicator for other types of fish, but works great with salmon.
Why cook the salmon skin side up?
Cooking the salmon skin side up keep the salmon juicy. Since salmon skin is not permeable, so the steam does not escape when cooking. Cooking the salmon skin side up also locks in all those healthy fats instead of losing them to your baking sheet.
What are fennel fronds?
Fennel fronds are those green fuzzy things sticking out of your fennel bulb. Some stores only sell the fennel bulb and that is OK. Just leave the fronds out of the recipe. However, if you're lucky enough to get your fennel with fronds, they are a delicious addition to your salad.
The citrus salmon with fennel out of the oven...
More salmon recipes
There are plenty of delicious fish recipes on the blog, and if you're looking for more easy, roasted salmon recipes, try one of these reader favorites.
Citrus Salmon with Fennel, Citrus, & Mint Slaw
- 1 ½ lb. coho salmon
- 2 oranges
- 1 lemon zested and thinly sliced
- 1 lime zested & thinly sliced
- 1 fennel bulb with fronds
- ½ granny smith apple sliced into matchsticks
- 1 bunch mint stemmed
- 1 tablespoon honey
- avocado oil
- salt & pepper
- Preheat your oven to 350F.
- Zest one of your oranges. Cut the zested orange in half. Thinly slice one half, and juice the other half into a medium bowl. Segment your other orange. Place your orange segments in the medium bowl with the juiced orange.
- Remove the fennel fronds from the fennel bulb, and chop up the fronds. Thinly slice the rest of your fennel on a mandolin. Add both the fronds and the thinly sliced fennel to your bowl with the orange segments. Add the apple matchsticks.
- Add your mint leaves to the citrus fennel slaw, chopping or tearing the larger leaves. Drizzle with 1 tablespoon of honey, lemon zest, lime zest, and season with salt & pepper to taste. Mix well and set aside.
- Place your salmon skin side down on a baking sheet. Lightly drizzle with avocado oil, season with salt & pepper, and then lay your thin citrus slices on the salmon. Flip the salmon over so it is skin side up with the citrus on the bottom. Bake 16-22 minutes, depending on the thickness of your salmon. You will know it is ready when the skin easily peels off in one piece. Also, it should easily flake when you cut into the thickest part of the filet.
- Remove the salmon skin, top with fennel slaw, and serve immediately.