Best 5 Glazed Salmon With Braised Fennel Recipes

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Calling all seafood enthusiasts! Indulge in the culinary symphony of our Glazed Salmon with Braised Fennel recipe, where succulent salmon fillets bask in a glaze of honey, mustard, and lemon, while tender fennel bulbs caramelize in a sweet-savory braise. This vibrant dish is a perfect symphony of flavors and textures, sure to tantalize your taste buds. Seeking vegetarian delight? Look no further than our hearty Mushroom and Barley Risotto, where earthy mushrooms, plump barley, and nutty Parmesan cheese come together in a creamy, comforting embrace. But wait, there's more! Our tantalizing Crispy Baked Falafel will transport you to the vibrant streets of the Middle East. These crispy chickpea fritters, bursting with herbs and spices, are perfect for a satisfying snack or a delightful main course. Dive into our culinary journey and explore these extraordinary recipes, each a testament to the boundless creativity and joy of cooking.

Check out the recipes below so you can choose the best recipe for yourself!

SALMON WITH FENNEL



Salmon with Fennel image

Provided by Ina Garten

Categories     main-dish

Time 1h15m

Yield 10 to 15 servings

Number Of Ingredients 10

5 cups sliced yellow onions, 1/4-inch thick (3 pounds)
5 cups sliced fennel bulbs, 1/4-inch thick (3 pounds)
1/2 cup good olive oil
3 tablespoons fresh thyme leaves, coarsely chopped
2 tablespoons coarsely chopped fennel fronds
1 orange, zested
2 tablespoons freshly squeezed orange juice
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 (10 pound) fresh salmon

Steps:

  • Have the fishmonger cut the head and tail off the salmon and butterfly it, removing all the bones. You should have about 7 pounds of salmon.
  • Preheat the oven to 500 degrees F.
  • Saute the onions and fennel in the olive oil for 10 minutes on medium-high heat, stirring occasionally. Add the thyme leaves, fennel fronds, orange zest, orange juice, salt, and pepper and saute for 5 more minutes, until the onions and fennel are tender. Taste for salt and pepper.
  • Lay the salmon, skin side down, on a cutting board and sprinkle both sides generously with salt and pepper. Spread the fennel filling over half of the salmon. Pull the other half up and over the filling, enclosing it. Tie the salmon every 2 inches with kitchen string to secure the stuffing.
  • Place a sheet pan lined with parchment paper in the oven for 5 minutes to heat it. Carefully transfer the salmon to the hot sheet pan and bake it for exactly 30 minutes (10 minutes for each 1-inch of thickness). Do not overbake!
  • Allow to cool slightly, then remove the strings. To serve, cut into thick slices with a very sharp knife. This salmon is delicious hot or at room temperature.
  • Note: If you're making this in advance, be sure to cool the filling before stuffing the salmon. Refrigerate until ready to roast.

OVEN-BRAISED SALMON WITH FENNEL



Oven-Braised Salmon With Fennel image

Provided by Molly O'Neill

Categories     dinner, easy, main course

Time 1h

Yield 8 servings

Number Of Ingredients 7

2 2 1/2-pound whole salmon fillets
2 1/2 cups white wine
2 tablespoons Pernod
1 large fennel bulb, trimmed, cored and sliced very thin (reserve feathery greens)
Salt and freshly ground pepper to taste
12 cups stemmed watercress, blanched briefly, refreshed in cold water and drained
3 tablespoons lemon juice

Steps:

  • Preheat the oven to 350 degrees. Run your fingers down each salmon fillet to locate the pin bones and pull them out with tweezers or needle-nose pliers. Put the fillets in 2 large roasting pans. Pour half of the wine and half of the Pernod around the salmon in each pan. Scatter half of the sliced fennel over each fillet. Roast until salmon is just cooked through, about 30 minutes, basting from time to time.
  • Using 2 long spatulas, carefully transfer the fillets to platters. Season with salt and pepper. Toss the watercress with the lemon juice, and season with salt and pepper. Arrange the watercress around the salmon. Chop the fennel greens, and sprinkle them over the top.

Nutrition Facts : @context http, Calories 676, UnsaturatedFat 22 grams, Carbohydrate 6 grams, Fat 38 grams, Fiber 2 grams, Protein 60 grams, SaturatedFat 9 grams, Sodium 1049 milligrams, Sugar 2 grams

EASY GLAZED SALMON



Easy Glazed Salmon image

It only takes four ingredients and a few moments of time to make this delightful main dish. -Tara Ernspiker, Falling Waters, West Virginia

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 4

1/3 cup packed brown sugar
1/4 cup unsweetened pineapple juice
2 tablespoons soy sauce
4 salmon fillets (6 ounces each)

Steps:

  • Line a 15x10x1-in. baking pan with foil; grease the foil. Set aside. In a small bowl, combine the brown sugar, pineapple juice and soy sauce. Place salmon skin side down on prepared pan. Spoon sauce mixture over fish., Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork, basting frequently with pan juices.

Nutrition Facts : Calories 394 calories, Fat 18g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 568mg sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 0 fiber), Protein 35g protein.

BAKED SALMON WITH FENNEL & TOMATOES



Baked salmon with fennel & tomatoes image

Aniseedy fennel and juicy cherry tomatoes cut through the richness of salmon fillets

Provided by Good Food team

Categories     Dinner

Time 45m

Number Of Ingredients 7

2 medium fennel bulbs
2 tbsp chopped flat-leaf parsley
zest and juice 1 lemon
175g cherry tomato
1 tbsp olive oil
2 salmon fillets , about 175g each
few black olives (optional)

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Trim the fronds from the fennel and set aside. Cut the fennel bulbs in half, then cut each half into 3 wedges. Cook in boiling salted water for 10 mins, then drain well. Chop the fennel fronds roughly, then mix with the parsley and lemon zest.
  • Spread the drained fennel over a shallow ovenproof dish, then add the tomatoes. Drizzle with olive oil, then bake for 10 mins. Nestle the salmon among the veg, sprinkle with lemon juice, then bake 15 mins more until the fish is just cooked. Scatter over the parsley and serve.

Nutrition Facts : Calories 398 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Protein 37 grams protein, Sodium 0.27 milligram of sodium

ROASTED SALMON WITH FENNEL AND LIME



Roasted Salmon With Fennel and Lime image

Fennel is used several ways to flavor these tender fillets of slow-roasted salmon. The seeds are mixed with lime zest and salt to rub all over the fish before cooking, which perfumes it through and through. Then a shaved fennel bulb is used two ways, both roasted in the pan beneath the fillets and tossed with lime juice into a crunchy, slawlike salad to serve on the side. Elegant yet supremely simple, this is fast enough for a weeknight but special enough to share with friends.

Provided by Melissa Clark

Categories     dinner, easy, weeknight, main course

Time 45m

Yield 4 servings

Number Of Ingredients 8

2 limes
1 teaspoon fennel seeds, lightly crushed using a mortar and pestle or the flat side of a knife
Kosher salt and freshly ground black pepper
4 (6- to 8-ounce) skinless salmon fillets
1 large fennel bulb with fronds
Extra-virgin olive oil, for drizzling
6 fresh marjoram or thyme sprigs
Flaky sea salt, for serving

Steps:

  • Heat oven to 325 degrees. Finely grate the zest from 1 lime into a small bowl, and set aside the zested lime. Add fennel seeds, 1/2 teaspoon kosher salt and 1/2 teaspoon pepper to the bowl and toss to combine. Sprinkle mixture all over salmon.
  • Meanwhile, remove the fennel fronds from the bulb and chop up enough to make 1/4 cup. Trim fennel bulb, discarding stalks, and slice bulb thinly using a mandoline or a sharp knife. Spread half the fennel slices in a baking dish in an even layer and drizzle with oil. Arrange salmon on top.
  • Slice the whole, unzested lime into thin rounds and lay the slices on top of the salmon. Tuck marjoram around the salmon and drizzle salmon generously with more olive oil.
  • Roast until salmon is just cooked through, 15 to 20 minutes. (Thinner fillets may take less time, so start checking for doneness at 10 minutes.)
  • Meanwhile, toss chopped fennel fronds and remaining fennel slices with a pinch of salt in a medium bowl. Juice the zested lime and add some of the juice to the fennel, to taste. Drizzle the sliced fennel with olive oil and set aside to serve with the salmon.
  • When the salmon is done, drizzle it with more lime juice and sprinkle with flaky salt. Serve with the fennel salad on top, and the roast fennel on the side, if you like.

Nutrition Facts : @context http, Calories 454, UnsaturatedFat 15 grams, Carbohydrate 11 grams, Fat 27 grams, Fiber 4 grams, Protein 42 grams, SaturatedFat 6 grams, Sodium 723 milligrams, Sugar 3 grams

Tips:

  • Choose the right salmon: Opt for a fresh, wild-caught salmon fillet or steak that is about 1 inch thick and has a vibrant color.
  • Marinate the salmon: Before cooking, marinate the salmon in a mixture of olive oil, lemon juice, and herbs for at least 30 minutes to enhance its flavor.
  • Cook the salmon properly: To achieve perfectly cooked salmon, bake it in a preheated oven at 400°F for about 12-15 minutes or until it reaches an internal temperature of 145°F. Alternatively, you can pan-sear the salmon on medium heat for 3-4 minutes per side or until cooked through.
  • Make a flavorful glaze: Combine honey, Dijon mustard, and lemon juice to create a delicious glaze that will add sweetness and tang to the salmon.
  • Braise the fennel: Cut the fennel bulbs into thin slices and braise them in a mixture of olive oil, white wine, and chicken broth until tender and caramelized.
  • Serve the salmon and fennel: Place the glazed salmon on a bed of braised fennel and garnish with fresh herbs like dill or parsley. Serve immediately.

Conclusion:

This glazed salmon with braised fennel recipe is a delightful and healthy dish that is perfect for a special occasion or a weeknight meal. The salmon is tender and flaky, while the fennel is sweet and flavorful. The combination of flavors and textures in this dish is sure to impress your taste buds. So, go ahead and give this recipe a try, and enjoy a delicious and satisfying meal.

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