Starting the salmon skin side down in a cold cast-iron skillet may seem counterintuitive, but it’s the ideal technique for achieving restaurant-level crispy, crunchy skin. The fillets will release from the skillet once the skin is deeply browned, we promise. While the fish cooks, toss together a quick, punchy fennel salad featuring crunchy walnuts, briny olives, and sweet dates to serve alongside. The smooth, lemony, tahini-yogurt sauce balances out all the textures and flavors, and gets stirred up in no time.
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What you’ll need
Cast Iron Skillet
$30 At Amazon
Fish Spatula
$14 At Amazon
Microplane Grater
$18 At Amazon
Citrus Juicer
$20 $15 At Amazon
Recipe information
Yield
4–6 servings
Ingredients
¼
4
2
3
2
4
¾
¼
1
½
⅓
¼
Preparation
Step 1
Toast ¼ cup raw walnuts (if using) in a dry small skillet over medium heat, tossing often, until fragrant and slightly darkened, about 5 minutes. Coarsely chop; set aside.
Step 2
Pat four 4–6-oz. skin-on salmon fillets dry with paper towels and season all over with kosher salt. Arrange fillets skin side down in a cold large cast-iron skillet. Place pan over medium heat and cook salmon, undisturbed, until skin is crisp and deeply browned and flesh is opaque halfway up sides, about 5 minutes. Turn fillets over and cook just until opaque throughout, about 4 minutes. Stand fillets on their sides and cook until lightly browned, about 30 seconds per side.
Step 3
Meanwhile, whisk 2 garlic cloves, finely grated, 3 Tbsp. tahini, and 1 Tbsp. fresh lemon juice in a medium bowl. Add ¾ cup plain whole-milk Greek yogurt and whisk to combine; season with salt.
Step 4
Whisk 2 tsp. finely grated lemon zest, ¼ cup extra-virgin olive oil, and remaining 3 Tbsp. fresh lemon juice in another medium bowl; season with salt and freshly ground pepper. Add 1 large fennel bulb, thinly sliced, ½ cup coarsely chopped dill, ⅓ cup dates, pitted, coarsely chopped, ¼ cup Castelvetrano olives, smashed, pitted, and reserved walnuts and toss to coat.
Step 5
Spread yogurt sauce on plates and place salmon on top. Arrange salad around; top with fennel fronds.
How would you rate Crispy Salmon With Fennel-Date Salad?
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Reviews (11)
Back to TopLoved everything about this recipe - the cooking method for the salmon, the tart-sweet-crunchy fennel salad, and the yogurt-tahini sauce underneath. It hit all the notes of sweet, sour, salty, and umami and came together in a balanced and wholly satisfying way. I made it for company, and they all wanted the recipe. Big yes.
Anonymous
1/23/2023
Great dish. The salad punches with acid and punches back with sweet. The sauce is light, creamy. Salmon nice and straight forward, not over complicated.
Anonymous
SLC, Utah
1/26/2023
Absolutely amazing. I roasted my fennel. I also added the fennel date mixture to some spring greens for more greens. 10/10
Hangy.hungry
Columbus, OH
1/27/2023
It’s like the best of all the worlds
Anonymous
2/4/2023
This is one of the best meals I have made for myself. My girlfriend and I can whip it up in about 30 minutes. We have made it with and without a cast-iron, the skin gets nice and crispy either way but it takes a little longer with a normal pan. Will be making this again and again.
Brook
Denver, CO
2/8/2023
Comes together quick and delicious! I crisped the top of the salmon vs the skin bc I don’t care for the skin but otherwise left it the same and enjoyed very much.
RB
Los Angeles
2/12/2023
Absolutely delicious! Highly recommend. (It was also relatively quick to make!) Terrific weeknight dish!
Allison
Philly, PA
2/28/2023