Print

Giada Broiled Salmon and Fennel Salad

Giada Broiled Salmon and Fennel Salad - recipe card
Print Recipe

A bright, refreshing main-course salad featuring broiled salmon fillets with a crispy, herb-crusted top, served over thinly shaved fennel and mixed greens tossed in a zesty lemon-Dijon vinaigrette. The salmon is perfectly flaky and moist, while the fennel adds a crisp, anise-like crunch that balances the richness of the fish.

Ingredients

Scale
  • 4 (6-ounce) skinless salmon fillets, about 1 inch thick
  • 1/2 teaspoon kosher salt, divided
  • 1/4 teaspoon black pepper, freshly ground
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/4 cup panko breadcrumbs
  • 1/4 cup freshly grated Parmesan cheese
  • 1 tablespoon fresh parsley, finely chopped
  • 1/2 teaspoon lemon zest, finely grated
  • 2 medium fennel bulbs, trimmed and very thinly sliced (about 4 cups), fronds reserved
  • 4 cups mixed baby greens or arugula
  • 3 tablespoons fresh lemon juice (from 1 large lemon)
  • 1 teaspoon Dijon mustard
  • 1 tablespoon capers, drained and roughly chopped
  • 1/4 teaspoon kosher salt (for salad)
  • 1/8 teaspoon black pepper (for salad)

Instructions

  1. Position an oven rack about 6 inches from the broiler element and preheat the broiler to high. Pat the salmon fillets dry with paper towels and season both sides evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Let rest at room temperature for 5 minutes to take the chill off, ensuring more even cooking.
  2. In a small bowl, combine the panko breadcrumbs, grated Parmesan, chopped parsley, lemon zest, and 1 tablespoon of the olive oil. Mix with a fork until the crumbs are evenly moistened and clump slightly when pressed. This crust adds a crispy, savory layer that contrasts with the tender salmon.
  3. Line a sheet pan with aluminum foil for easy cleanup and lightly brush with a few drops of olive oil. Place the seasoned salmon fillets on the pan, spaced at least 2 inches apart. Spoon the panko mixture on top of each fillet, dividing evenly (about 1 heaping tablespoon per fillet), and gently press the crumbs into the surface so they adhere during cooking.
  4. Broil the salmon for 8 to 10 minutes, depending on thickness, without flipping. Rotate the pan halfway through for even browning. The crust should be golden brown and the salmon should feel firm to the touch with a slight spring in the center. For precise doneness, the internal temperature at the thickest part should reach 145°F (63°C) — a clean instant-read thermometer inserted sideways confirms this without disturbing the crust.
  5. While the salmon cooks, prepare the fennel salad. Trim the fennel bulbs, removing the stalks and any tough outer layers. Using a mandoline slicer or a very sharp knife, shave the bulbs crosswise into paper-thin slices (about 1/16 inch). Place the slices in a large mixing bowl along with the baby greens.
  6. Make the vinaigrette: In a small jar with a tight-fitting lid, combine the lemon juice, Dijon mustard, capers, remaining 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Add the remaining 1 tablespoon olive oil, secure the lid, and shake vigorously for about 15 seconds until emulsified. Alternatively, whisk in a small bowl. Taste and adjust salt or lemon as needed — it should be bright and slightly punchy.
  7. Pour the vinaigrette over the fennel and greens. Toss gently with tongs or clean hands until all leaves are lightly coated but not soggy. Taste again and add a pinch more salt if needed; the capers add brine, so go lightly. The fennel should remain crisp, so avoid over-tossing or overdressing.
  8. To serve, divide the fennel salad evenly among 4 dinner plates, mounding slightly in the center. Using a thin metal spatula, carefully transfer one salmon fillet to each salad, placing it atop the greens. Garnish with reserved fennel fronds for a fresh, herbal note. Serve immediately while the salmon is still warm and the crust is crunchy.

Notes

Storage: Leftover salmon can be refrigerated in an airtight container for up to 2 days, but the crust will soften. The undressed salad components (shaved fennel and greens) can be prepped a day ahead and stored separately in sealed bags in the fridge — toss with dressing just before serving. Freezing: Cooked salmon can be frozen for up to 1 month, but texture will degrade; reheat from frozen at 350°F (177°C) for 12–15 minutes. Reheating: To restore crispiness, reheat the salmon on a foil-lined baking sheet at 400°F (204°C) for 5–6 minutes (not the microwave). The dressed salad should not be reheated or stored long-term as the greens will wilt.

Nutrition

Keywords: Giada salmon, broiled salmon, fennel salad, salmon recipe, Italian salmon, lemon Dijon vinaigrette, healthy dinner, weeknight salmon, shaved fennel salad, pescatarian main course, quick salmon

Find it online: https://giadacooks.com/giada-broiled-salmon-and-fennel-salad/