Grilled Salmon with Fennel
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just 45 minutes from start to table. Salmon is packed with omega 3 fatty acids that are wonderful for your heart and brain, and when you grill it with fresh fennel, you get something truly special. The subtle anise flavor of the fennel complements the rich fish beautifully, while the bright herbs and lemon keep everything feeling light and fresh. Best of all, you need just a handful of simple ingredients and basic cooking skills to pull this off. Whether you're cooking for yourself or impressing guests, this recipe never lets me down.
Ella x
Ingredients
- 4salmon fillets(6 oz each, skin-on)
- 2fennel bulbs(halved lengthwise)
- 4 tablespoonsextra virgin olive oil
- 2 tablespoonsfresh dill(finely chopped)
- 1 tablespoonfresh tarragon(finely chopped)
- 1 teaspoonlemon zest
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 3 tablespoonsunsalted butter(cold, cubed)
- 2 tablespoonsfresh lemon juice
- 59 mldry white wine
- 1shallot(minced)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat and oil the grates to prevent sticking.
Tip: Allow the grill to heat for at least 10 minutes for even cooking temperature.
- 2
Prepare the fennel by slicing each halved bulb into 0.5-inch thick planks. Toss with 2 tablespoons of olive oil, salt, and pepper.
Tip: Leave the core intact on each plank so the fennel holds together on the grill.
- 3
Pat salmon fillets dry with paper towels. Brush both sides with 2 tablespoons of olive oil.
Tip: Dry salmon ensures better browning and prevents steaming on the grill.
- 4
Combine dill, tarragon, lemon zest, salt, and pepper in a small bowl. Press this herb mixture evenly onto the flesh side of each salmon fillet.
Tip: This creates an aromatic crust that infuses the fish while it cooks.
- 5
Place fennel planks on the grill and cook for 4-5 minutes per side until caramelized with light char marks. Transfer to a plate.
Tip: Fennel should be fork-tender and slightly sweetened from the caramelization.
- 6
Place salmon skin-side up on the grill and cook for 4-5 minutes without moving. Flip carefully and cook flesh-side down for another 3-4 minutes until the internal temperature reaches 145°F.
Tip: Resist the urge to move the salmon early; this develops a golden crust and keeps the skin crispy.
- 7
While salmon cooks, prepare the beurre blanc by combining white wine and minced shallot in a small saucepan. Simmer over medium heat until reduced by half, about 3 minutes.
Tip: This reduction concentrates the wine's acidity and flavor, balancing the richness of butter.
- 8
Remove the saucepan from heat and whisk in cold butter cubes one at a time until fully incorporated. Stir in lemon juice and season with salt and pepper to taste.
Tip: Keep the pan off direct heat to emulsify the butter smoothly without breaking the sauce.
- 9
Arrange grilled fennel on serving plates, top with salmon fillet, and drizzle with lemon beurre blanc sauce. Garnish with additional fresh herbs if desired.
Tip: Serve immediately while the salmon is still warm and the sauce is at its most silky.
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