Roasted Salmon With Fennel and Lime Recipe (2024)

A few questions...1- After all, we don't have lime trees in our gardens and commercially purchased fruits are processed. The lime zest contains waxes from the packing and shipping protocols . Is there any way to remove theses waxes before using the fruit? 2- Is it possible to use lemon in place of lime?

Looks over thought. If you want buttery, smooth, velvet salmon (or steelhead or Arctic char) just steep it. Bring water to boil, turn off the heat, drop in the fish and let it sit for 6 minutes per inch. It's super simple.

I am privileged to catch my own salmon and cook a lot of it. I avoided roasting for a long time. . Finally I turned around on this but only through the use of THREE important steps. First very low heat, IMHO 325 F is too high, I use 275 F. Second, have your salmon at room temperature before it goes in. Third, aim at 120 F internally.

Roasted fennel at 400 degrees for about 15 minutes , then topped with salmon and continued at lower temp. Really good as fennel was better cooked

I prefer Jacques Pepin's 200F method.

Roasting the salmon on low heat does nothing to cook the fennel. It left the fennel, even vey thinly sliced and coated with olive oil, very hard and difficult to eat.

I agree, poaching is the way to go, and do it in a quick broth featuring the sliced fennel bulb, the fennel seed, and the marjoram/thyme sprigs.

I wash waxed citrus in warm to hot water with a drop of dishwashing detergent (like you would wash a dish!) - dry and then zest. Although I don't like it either, especially on apples, the wax is food grade. I just would rather have zest without a layer of wax!

i roast salmon at 300 after searing it for a minute on each side. It's really good that way.

We didn’t have fennel around so we slivered leeks and they were delicious!

You can always put the fennel in first, and then lay the salmon on top.

An easy recipe to cut in half and play with. I didn’t have limes, so I used a Seville orange. The roasted fennel was nicely caramelized and was a nice contrast with the fennel salad, which I garnished with pomegranate seed for a little crunch and tart contrast. I had thick filets, cooked for 20 minutes.

i guess my canadian fillets were much thicker so the cooking time was much longer and i had to increase temp in two stages to get er done. but the flavor combos were right on. I thought i had enough for two meals for wifey and I but nothings left. Would make again without hesitation but would start with higher temp and then reduce. Too many martinis while waiting. SB wine great match

Rather than a 325 degree oven, I use 240 degrees for about 30 minutes for a 3/4 lb. filet. And, rather than fennel, I set the salmon on a bed of thinly sliced rounds of leek, and sprinkle more leeks on top.

Microwaving salmon coated with orange marmalade in plastic bag for a few minutes is a good way to cook quickly and without using oven.

Crushed green peppercorns with fennel seeds, salt + lime zest. Liked roasting the fennel at higher heat, then added salmon on top at lower heat, but I needed to cut the fennel a bit thicker; it burned by the time all was done. Didn't save any for salad, and put chopped fronds on top of everything when done. Great improviser and quick, yummy!

Pre-roasted an entire thinly-sliced fennel bulb at 400 for 15 minutes earlier in the afternoon. Took salmon out of fridge 30 min before cooking at 325 for 30 min (thick cuts). Used another whole fennel bulb for the salad. Absolutely delicious!

Used rosemary

This is my go-to way to make salmon. I have made it time and time again, I love being able to use the fennel two ways

I made this - delicious. The one thing I did different was add some apples into the fennel salad situation and it was honestly amazing- so fresh and complemented the cooked fennel very well!!

I've used both lemons and limes for this dish and both work fine. I also used steelhead trout instead of salmon which worked beautifully.

Use attic char

I probably don’t to mention how glorious good quality red pepper flakes goes with the this already magnificent dish? Good. Didn’t think so.

Really delicious, very moist and loved the 2 ways of cooking the fennel. Served with rice - liked the creaminess with it. Took a bit longer to cook than noted, even for quite rare.

Fantastic Fennel-Salmon recipe! I had no fennel seed and used 1/8 tsp cumin instead. Fabulous! Baked 1” thick filet strips @350 10min, @325 10min

I poached the salmon in advance and served it with aioli sauce with the two versions of fennel on the side. Salmon and “fennel two ways” - a lovely combination!

Five stars IF you roast very thinly sliced fennel for at least 20 minutes at 400*, with plenty of olive oil so there's no browning. Then, add the seasoned (with mortar and pestled fennel seeds, chopped fronds, etc) 2 lbs. of salmon, sliced in half (with skin removed) to bed on top of the spread out roasted fennel. More olive oil, lime squeezed on top. In the oven at 300* and saw it looked almost done in 10 minutes. Then packaged it up in its roasting pan and a small cardboard box. All raved.

Excellent! Strong flavors of the fennel compliments the salmon. We will add to our favorite recipes for salmon.

What do you do with the zest??

Very tasty! Cooked previously frozen, very thick salmon for 25 minutes at 325, which was good if you like your fish cooked through. Put the fennel in for 10 minutes before adding the fish - would add at least another 5 next time.