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MealDinnerSeafoodSeafoodFishHigh-ProteinPescatarianOne-Pot or PanBakingGluten-FreeDairy-FreeComfort Food

Olive Oil-Poached Salmon With Fennel And Citrus

This slow, olive-oil poached salmon comes out unbelievably tender, infused with aromatic fennel, toasted spices, and layers of vibrant citrus. It’s a low-effort, high-impress centerpiece that feels elegant but comforting.

Joelle Park & Kelly Paige
Tasty Team
Total Time

1 hr 5 min

1 hr 5 min

Prep Time

15 minutes

15 min

Cook Time

50 minutes

50 min

Olive Oil-Poached Salmon With Fennel And Citrus
Total Time

1 hr 5 min

1 hr 5 min

Prep Time

15 minutes

15 min

Cook Time

50 minutes

50 min

Ingredients

for 6 servings

  • 1 teaspoon fennel seeds
  • 1 fresh fennel bulb, core removed and bulb thinly sliced
  • 1 shallot, thinly sliced
  • 8 garlic cloves, smashed
  • 1 (2-pound) boneless, skinless center-cut salmon fillet
  • 1 teaspoon kosher salt
  • 1 teaspoon ground sumac
  • ½ teaspoon black pepper
  • 1 meyer lemon, unpeeled and thinly sliced into rounds
  • 1 blood orange, unpeeled and thinly sliced into rounds
  • 2 mandarins, unpeeled and thinly sliced into rounds
  • 2 cups extra-virgin olive oil, plus more as needed
  • ¼ cup fresh dill sprigs

Nutrition Info

  • Calories 263
  • Fat 22g
  • Carbs 11g
  • Fiber 2g
  • Sugar 8g
  • Protein 5g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 325°F (160°C). Place the fennel seeds in a small dry skillet, and toast over medium heat, stirring often, until fragrant and slightly golden, 2–3 minutes. Remove from heat. Transfer the fennel seeds to a small plate, and let stand until cool, for about 5 minutes. Crush the fennel seeds using a mortar and pestle (or the bottom of a heavy skillet) until coarsely ground.
  2. Scatter the fennel bulb, shallot, and garlic evenly across the bottom of a 9 x 13-inch baking dish. Top with the salmon fillet. Sprinkle the salmon evenly with the salt, sumac, pepper, and crushed fennel seeds.
  3. Arrange the Meyer lemon, blood orange, and mandarin slices over the top of the salmon.
  4. Pour the olive oil around and over the salmon, adding more oil if needed to just enough to barely cover the fish.
  5. Bake for 45–55 minutes, until the top of the salmon is completely opaque and the salmon flakes easily with a fork or registers 135°F–140°F in the thickest part.
  6. Remove from the oven, and arrange the dill sprigs around the salmon. Serve.
  7. Enjoy!
  8. Love this recipe? Download the Tasty app to save it and discover others like it.

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Olive Oil-Poached Salmon With Fennel And Citrus