Citrus fennel roasted salmon is a fresh and flavorful dish that brings together the bright zing of oranges and lemons with the mild anise taste of fennel. The salmon is cooked until tender and flaky, while the citrus and fennel add a lovely aroma and a nice little twist to the classic roasted fish. It’s a simple meal that feels light but satisfying, perfect for any night of the week.
I love making this dish because it’s easy to prepare but tastes like something special. The citrus juices keep the salmon moist, and roasting the fennel alongside the fish gives everything a sweet, caramelized flavor that really complements the fish. One of my favorite tips is to slice the fennel thin and spread it under and over the salmon so all those flavors meld together beautifully while cooking.
When I serve this, I usually add a little fresh salad or steamed veggies on the side to keep it bright and healthy. Sometimes I’ll squeeze a bit more fresh lemon over the top right before eating to give it an extra pop. This citrus fennel salmon always feels like a fresh, light meal that’s still filling, and it’s great for when I want something tasty without spending a lot of time in the kitchen.
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets work best for this recipe. If unavailable, you can use other fatty fish like trout or Arctic char. Avoid very thin fillets to keep the fish moist during roasting.
Fennel: Fennel gives a mild licorice flavor and sweet crunch. If you don’t have fennel, try thinly sliced celery for some crispness, though it lacks the unique anise note.
Citrus: Both orange and lemon add brightness and acidity. You can swap the orange for grapefruit or blood orange for a slightly different tang. Fresh lemon juice squeezed over the finished dish adds extra zing.
Fresh Dill & Fennel Seeds: Dill’s grassy notes complement salmon perfectly. If you don’t have dill, fresh parsley or tarragon can work. Crushed fennel seeds boost the fennel flavor but can be left out if needed.
How Do You Roast Salmon and Fennel Together Without Overcooking?
Roasting fish and fennel together might seem tricky because salmon cooks fast and fennel takes longer to soften. Here’s how to get both right:
- Slice the fennel into wedges so it cooks faster and tastes sweet and tender after roasting.
- Spread fennel on the baking dish first, drizzle with olive oil, and season lightly.
- Place the salmon fillets on top of the fennel—this keeps the fish moist and lets the fennel flavors mingle with the salmon.
- Roast at 400°F (200°C) for 15-20 minutes. Check the salmon around 15 mins: it should flake easily but still be moist inside.
- If fennel isn’t tender by then, you can roast it alone a bit longer next time or slice it thinner.
This method keeps everything tender and flavorful without drying out the salmon. Rest the fish a couple minutes before serving to seal in the juices!
Equipment You’ll Need
- Baking dish or sheet – I like using a shallow dish so everything roasts evenly and is easy to serve.
- Sharp knife – helps slice the fennel and citrus thinly and cleanly.
- Cutting board – makes chopping and slicing safe and simple.
- Brush or spoon – to spread the olive oil and herb mixture over the salmon evenly.
- Measuring spoons – for the garlic, dill, and fennel seeds, so flavors are just right.
Flavor Variations & Add-Ins
- Swap dill for fresh parsley or tarragon for different herb flavors that pair well with fish.
- Try adding sliced fennel bulb or leeks for more veggie crunch and sweetness.
- Use blood orange or grapefruit instead of regular orange for a colorful twist and extra tang.
- Sprinkle with toasted almond slices or capers before serving for added texture and saltiness.
Citrus Fennel Roasted Salmon
Ingredients You’ll Need:
- 2 salmon fillets (about 6 oz each)
- 1 medium fennel bulb, sliced into wedges
- 1 orange, sliced into rounds
- 1 lemon, sliced into rounds
- 2 cloves garlic, minced
- 1 tablespoon fresh dill, chopped (plus a few sprigs for garnish)
- 1 teaspoon fennel seeds, crushed
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15-20 minutes to roast. Including a short resting time after cooking, plan for around 30 minutes total.
Step-by-Step Instructions:
1. Prepare the Oven and Flavor Mix:
Preheat your oven to 400°F (200°C). In a bowl, mix together the minced garlic, fresh dill, crushed fennel seeds, olive oil, salt, and pepper to make a flavorful herb mixture.
2. Arrange the Fennel and Salmon:
Place the fennel wedges on a baking dish and drizzle them lightly with olive oil. Season with salt and pepper. Lay the salmon fillets on top of the fennel, then spread the herb mixture evenly over the salmon.
3. Add Citrus Slices and Roast:
Arrange the orange and lemon slices around and on top of the salmon and fennel. Roast everything in the oven for 15-20 minutes until the salmon flakes easily with a fork and the fennel is tender.
4. Rest and Serve:
Remove the dish from the oven and let it rest for a couple of minutes. Plate the salmon with the roasted fennel and citrus slices, garnish with fresh dill sprigs, and serve warm. Enjoy!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon, but make sure it’s fully thawed before cooking. Thaw in the fridge overnight or place the sealed fish in cold water for quicker thawing. Pat dry to remove excess moisture for best results.
How Can I Store Leftovers?
Store any leftover salmon and roasted fennel in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or microwave to avoid drying out the fish.
Can I Substitute Other Citrus Fruits?
Absolutely! Grapefruit, blood orange, or lime slices can add a unique twist while maintaining that fresh citrus flavor. Just be mindful of the sweetness or tartness and adjust seasoning as needed.
What Side Dishes Pair Well with This Salmon?
This salmon goes great with light sides like a mixed green salad, steamed asparagus, quinoa, or roasted potatoes. They balance the bright citrus and fennel flavors beautifully.