| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 15 min |
| Yield: | 6 servings |
Ingredients
- 1 fennel bulb, sliced into rings, fronds reserved for garnish
- 1 tablespoon extra-virgin olive oil, plus additional to finish
- One 4-pound skin-on fillet of salmon, pin bones removed
- 3/4 teaspoon kosher salt
- 1/4 cup whole-grain mustard
- 3 teaspoon fennel seeds, toasted and crushed
- 2 1/2 teaspoons coriander seeds, toasted and crushed
Instructions
- Preheat the oven to 300 degrees F.
- Place the slices of fennel in the middle of a rimmed baking sheet and drizzle with the olive oil. Place the fillet of salmon skin-side down on top of the bed of fennel and sprinkle it with the salt. Spread the mustard evenly over the top of the salmon and sprinkle with the fennel and coriander seeds. Press gently to help the seeds adhere.
- Roast until a fork inserts easily in the thickest part of the fish and the flesh flakes, approximately 1 hour. Remove the salmon to a platter. Sprinkle with the fennel fronds and drizzle with olive oil.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 181 |
| Total Fat | 12 g |
| Saturated Fat | 2 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 15 g |
| Cholesterol | 36 mg |
| Sodium | 278 mg |
Reviews
I have made this twice. The salmon is delicious and the fennel is so sweet. The mustard gives a subtle flavor that is not identifiable as sharp tasting. The second time, I first made biscuits, then turned down the heat for the 300 degree temperature needed for the salmon. I used a whole fennel bulb for a half recipe (just the 2 of us). We ate every scrap. It is important to use whole mustard as specified.
We did not like it. We eat salmon at least once a week and this is the worst recipe so far. The mustard flavor is too strong.
This salmon came out perfectly cooked and delicious. I made this with two other of Giada’s recipes for Christmas dinner, and they were all a hit. Try her creamy baked crab canneloni and her shrimp and sausage cioppino, and you have the perfect dinner combination. Couldn’t believe how perfectly the salmon came out. I didn’t think the mustard was too overwhelming at all, but it is all in the taste of the person trying it. Try this though. Easy and delicious.
So simple, but elegant! Perfect for any Holiday meal.
Very good
This was not a hit to much a mustard taste. I did at the end add some brown sugar for a sweet savory taste it was an interesting mix. I am normally a big fan of G recipes. Next time I will do a mix of the grsiny and a sweet note. Even fig would be good.
This is hands down the most delicious and easiest salmon recipe I’ve ever made!! My kids even loved it! The flavor is out of this world. Definitely saving this one!!