Name: Pan-Fried Salmon with Orange and Fennel Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: American
Ingredients: 1 ½ lb salmon (boneless and skinless, cut into equal 8-1” strips); 1 tsp sea salt (divided); 2 tbsp olive oil (divided); 2 oranges (peeled, and segmented); 2 tbsp orange juice; 1 small fennel bulb (stalks removed, halved lengthwise, cored, and thinly sliced crosswise); 2 tbsp olive oil; Fennel fronds (reserved for garnish); 1/2 tsp sea salt (for salad)

Description

A simple and flavorful pan-fried salmon recipe featuring fresh oranges and fennel for a bright, citrusy complement to the tender fish. Perfectly cooked in just minutes, this dish is a healthy and elegant option for weeknight dinners or special occasions.

Ingredients

Scale

Salmon

1 ½ lb salmon (boneless and skinless, cut into equal 8-1” strips)
1 tsp sea salt (divided)
2 tbsp olive oil (divided)

Orange and Fennel Salad

2 oranges (peeled, and segmented)
2 tbsp orange juice
1 small fennel bulb (stalks removed, halved lengthwise, cored, and thinly sliced crosswise)
2 tbsp olive oil
Fennel fronds (reserved for garnish)
1/2 tsp sea salt (for salad)

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Instructions

Prepare the salmon: Pat the salmon strips dry with paper towels and season them evenly with half of the sea salt (about ½ tsp). Set aside to allow the seasoning to penetrate while you prepare the other ingredients.
Make the orange fennel salad: In a bowl, combine the peeled, segmented oranges with the thinly sliced fennel. Drizzle with the orange juice, remaining 2 tbsp olive oil, and sprinkle with the remaining ½ tsp sea salt. Toss gently to combine and set aside to let the flavors meld.
Pan-fry the salmon: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the seasoned salmon strips in a single layer. Cook without moving for about 2-3 minutes until the underside is golden and crisp. Flip each piece carefully and cook for an additional 2 minutes until salmon is cooked through but still moist inside.
Serve: Plate the salmon strips and spoon the orange fennel salad alongside. Garnish with reserved fennel fronds for a fresh, aromatic finish. Serve immediately for optimal flavor and texture.

Notes

Ensure salmon strips are of uniform size for even cooking.
Use fresh oranges for the best citrus flavor; blood oranges can be a nice twist.
Do not overcrowd the pan when frying; cook in batches if necessary.
The fennel fronds provide a lovely garnish and subtle anise flavor, but can be omitted if unavailable.
This recipe pairs well with a light green salad or steamed vegetables.