Salmon season has literally just begun in the last week here on the West coast so I made her Wild Salmon Recipe with Dill Butter & Fennel. One word: Unfreakingbelievable. Sure, the salmon was fresh. And yes, the dill was just picked. And of course, the fennel came from my CSA. But even if everything came from the grocery store, the brilliance of this dish is in its simplicity, natural goodness and wholesome ingredients.
There’s nothing processed here, my friends. Just real food. real clean. real fucking tasty.
Wild Salmon with Dill Butter & Fennel Recipe
- waxed paper
- large cast-iron
- Serving Platter
For the Dill Butter:
- 4 tbsp Unsalted Butter softened
- 1 tbsp Fresh Dill Finely Chopped
- 1 tsp Lemon Zest Finely Chopped
- Pinch of Sea Salt
For the Salmon & Fennel:
- 1¼ lbs Salmon cut into 4 fillets
- Sea Salt
- 2 pieces Medium Bulbs Fennel
- 3 tsp Good Quality Extra Virgin Olive Oil
- 1 tsp Chopped Fresh Dill
- 2 pieces Lemons cut into wedges
- First things first, prepare the herb butter: Use a fork to mix together all the ingredients. Wrap in a piece of parchment or waxed paper to form a log/roll, twist the ends to hold it in place and set it in the fridge to chill while you make the rest of the dinner.
- For the salmon: Season the fish generously with salt and pepper and let the fish come to room temp for about half an hour before cooking. When you're ready to cook, set the oven to 375 degrees F.
- For the fennel: Without discarding the core of the fennel (that's the best part!), slice the bulbs vertically into 1/4" thick slabs (they'll look kind of like fans). Heat 2 Tsp of oil in a large cast-iron or ovenproof pan over medium heat. Lay the fennel slices in the hot pan in a single layer. You may need to do this in batches (add extra oil as needed for this). Cook the fennel until lightly browned on both sides (approx 4-6 min per side).
- Transfer the cooked fennel to a serving platter but keep your skillet on the stove. You're going to cook the salmon in the pan with the tasty brown bits of fennel and oil.
- Top the caramelized fennel with a Tsp of chopped dill, a squeeze of lemon juice and a sprinkling of coarse, flaky sea salt.
- After finish the fennel, place the salmon fillets in the pan, skin side down. Sear 2 minutes, then pop the skillet into the hot oven to finish cooking the fish. Erin likes her fish medium-rare, cook for 6 to 9 minutes, depending on the thickness of the filets. I prefer mine a little more done that that (sacrilege right?) so I cooked mine for 10.
- Remove from the oven and top each piece of salmon with a pat of your herb butter right when it comes out.
- Serve salmon with the fennel immediately, with additional lemon wedges.
Related To: Salmon Recipes