Provençal Salmon With Fennel, Rosemary and Orange Zest

By Mark Bittman

Provençal Salmon With Fennel, Rosemary and Orange Zest
Romulo Yanes for The New York Times. Food Stylist: Vivian Lui.
Total Time
20 minutes
Rating
5(1,850)
Comments
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In 1998, Mark Bittman and Katy Sparks, then chef of Quilty's in Manhattan, developed this easy recipe for salmon encrusted with fennel seeds, rosemary and orange zest. It's a simple though sophisticated twist on weeknight salmon.

A couple things to keep in mind when making this dish: Make sure you use fillets of equal size. Buy skinned salmon fillet from the thick (that is, not the tail) end of the fish then cut across the fillet to make the four pieces. Also, allow the fish to sit for a while after coating to encourage the fragrant seasonings to permeate the flesh of the fish.

Featured in: The Minimalist; A Straightforward Technique Leading to Splendid Salmon

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Ingredients

Yield:4 servings
  • 46-ounce, skinned salmon fillets
  • Salt and freshly ground black pepper to taste
  • 1tablespoon fennel seed
  • 1tablespoon minced fresh rosemary
  • 1tablespoon minced orange zest
  • 2tablespoons olive oil or clarified butter
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

422 calories; 30 grams fat; 6 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 7 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 35 grams protein; 420 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 400 degrees. Season fillets on both sides with salt and pepper. Grind fennel seed coarsely in a coffee or spice grinder, and mix it with the rosemary and orange zest. Press this mixture onto the top of each fillet.

  2. Step 2

    Heat a large nonstick skillet over medium-high heat for 3 or 4 minutes. Add the oil or butter called for in the recipe and, when it shimmers, place the fillets, coated side down, in the pan. Cook about 1 minute, or until the spice mixture forms a nicely browned crust.

  3. Step 3

    Turn the fillets and cook about a minute more, then transfer to the oven. Cook about 4 minutes for rare salmon, 5 to 6 minutes for medium rare and 8 minutes for well done.

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Ratings

5 out of 5
1,850 user ratings
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Comments

dna

Also did a pan-seared var. w/wild king salmon: 2 minutes for crust and 3 minutes on skinside - no oventime and it turned out great! Probably the best salmon I've had in a long time.

Janne

Add honey, soy sauce, olive oil and optionally garlic & ginger to make the crust into a paste. Apply the thick paste on the salmon fillets. Skip the prefrying stage and reduce oven to 300 ℉. Roast for 30 minutes or a bit more.
Greetings from Finland!

LindaL

This is my go-to salmon recipe, virtually foolproof! I have made it probably 100 times since the recipe was first published in 1998, using various spice combinations and rubs, everything from Spanish pimenton to curry powder to custom blends. I use salmon filet with or without skin, with equally good results, and I use a cast-iron skillet reserved for fish. I do usually set the oven at 450. Be careful not to overcook the fish, especially the wild variety.

Sarah N.

This was so good and simple. Perfect for dressing up a nice cut of fish that doesn't need too much ornament. We will definitely make this again.

max

Made this last night to rave reviews from my wife. Only had tail cut of salmon and tangerine rather than orange. Fennel and rosemary really shined but citrus not so much. Definitely will have proper ingredients next time. Weighed down uneven salmon in pan for initial cook and then into the oven. Fancy enough for a dinner party along with roast potatoes and salad. Good times will be had.

Joe

One of my favs, such an timeless, iconic seasoning

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