Pan-roasted salmon steaks with fennel



15 min


35 min


4 Servings

Pan-roasted salmon steaks with fennel

Pan-roasted salmon steaks with fennel.
Photo, Roberto Caruso.


  • 1 tsp ground ginger
  • 1 tsp cumin
  • 1 1/2 tsp salt
  • 4 tsp olive oil
  • 4 salmon steaks , about 1-in. thick
  • 1 fennel bulb , sliced with core intact
  • 540-mL can chickpeas , drained and rinsed
  • 4 cups baby arugula
  • freshly squeezed orange juice , from 1/2 orange


  • Stir ginger with cumin and 1 tsp salt in a small bowl. Sprinkle both sides of salmon with ginger mixture. Heat a large non-stick frying pan over medium-high. Add 1 tsp oil, then fish. Sear for 2 min. Flip and reduce heat to medium. Continue cooking, covered, until a knife tip inserted into thickest part of salmon and held for 10 sec comes out warm, 4 to 5 more min. Transfer to a platter. Cover with foil to keep warm.
  • Wipe pan clean. Add remaining oil, then fennel. Cook until caramelized on both sides, turning occasionally, about 12 min. Add chickpeas during the last 2 min of cooking, just to warm through. Add arugula and cook until partially wilted. Arrange fennel, chickpeas and arugula on 4 plates. Drizzle with orange juice. Season with pepper. Top with salmon.

Nutrition (per serving)

  • Calories
  • 551,
  • Protein
  • 70 g,
  • Carbohydrates
  • 27 g,
  • Fat
  • 17 g,
  • Fibre
  • 6 g,
  • Sodium
  • 957 mg.
Wine Pairings

Sometimes a good partner has to stand aside and let the star take the stage. Perfect for Pan-Roasted Salmon Steaks with Fennel, this light aperitif-style white complements the delicate fish and fennel flavours without overwhelming.
Fazi Battaglia Titulus Verdicchio Classico, Italy, $15.

Reader Tested:

“This salmon is excellent! It is so delicious and has great texture. My husband said it’s one of the best he’s ever tasted.”
Loriana Favrin, Toronto