Pan-roasted salmon steaks with fennel


  • Prep Time15 mins
  • Total Time35 mins
  • Makes4 Servings
Pan-roasted salmon steaks with fennel

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

Chatelaine Triple Tested


  • 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 70g, Carbohydrates 27g, Fat 17g, Fibre 6g, Sodium 957mg.

Wine Pairings

Pan-roasted salmon steaks with fennel

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