Provençal Salmon With Fennel, Rosemary and Orange Zest Recipe (2024)

Also did a pan-seared var. w/wild king salmon: 2 minutes for crust and 3 minutes on skinside - no oventime and it turned out great! Probably the best salmon I've had in a long time.

Add honey, soy sauce, olive oil and optionally garlic & ginger to make the crust into a paste. Apply the thick paste on the salmon fillets. Skip the prefrying stage and reduce oven to 300 ℉. Roast for 30 minutes or a bit more.
Greetings from Finland!

This is my go-to salmon recipe, virtually foolproof! I have made it probably 100 times since the recipe was first published in 1998, using various spice combinations and rubs, everything from Spanish pimenton to curry powder to custom blends. I use salmon filet with or without skin, with equally good results, and I use a cast-iron skillet reserved for fish. I do usually set the oven at 450. Be careful not to overcook the fish, especially the wild variety.

Would definitely suggest placing seasoning on fish ahead of time, for a few hours if not overnight.

Not being a great fan of salmon (am I the only one) I have used this recipe for other fish and it always turns out succulent. Once, not having oranges, I used lemon zest and liked it even better. Good with both tho, no question.

This is fabulous. If you grow fennel, you can substitute a bit of fennel pollen for the ground seed. Be careful, though--it's powerful stuff, you don't need much.

This turned out great! I was worried that the fennel seed would overwhelm things but the fish turned out so delicious and well balanced! I used the tail portion since that was all the fish monger had and it came out fine. I paired it with a salad and some sautéed mushrooms. Will definitely make again!

I usted lemon zest and it worked well.

Thanks for answering a question in my mind. Think it'll be Cod Provencal for Christmas Eve @ my house.

Fennel seeds and rosemary from my herb garden. And so easy to make. Very tasty and raves from the guests. This will happen again many times.

The recipe called for skinned filets. Your butcher will remove the skin if you request.

Just made this - used "wild" salmon -- followed directions exactly, but salmon was not rare. Spices were good & next time will cut down oven time - Marc Bittman is always spot-on!

This is a very simple but absolutely delicious preparation. My husband and I frequently enjoy fresh salmon and this might be my favorite recipe ever. I used wild caught Alaskan salmon and an instant read thermometer to test for doneness. The salmon also still had the skin on the bottom when I cooked it but it came off very easily prior to serving.

Delicious! I skipped the sear and baked it, added the juice of half the orange I’d zested, and drizzled the olive oil on top.

This recipe was a winner! The rosemary I chopped fine and the fennel seeds crushed in a mortar then blend it all together which looked and smell amazing! I cooked it in a cast iron skillet with gee 4 mins per side. Spectacular! no bitter taste per other reviews. Served with mash potatoes yummy.

Worked great with a little soy sauce. Served with steamed rice and olive oil broccoli.

This is an amazing salmon recipe! Made a Greek yogurt aioli with orange juice, zest, fennel and rosemary. Served with arugula, supreme orange segments, pickled beet salad with a citrus vinaigrette. Wil make this salmon on repeat.

A light sprinkle of Maldon smoked sea salt before playing is a nice touch.

a moderate amount of prep involved (grinding, zesting, etc) but the finished product is unique and fun to pair with other fragrant sides (i served with cilantro rice and charred broccoli caesar salad. the pan fry to oven method might be a bit redundant for some but i found that it made the cooking a bit more even. might try other spice combinations.

Continues to be one of my favorites, truly delicious, love to add a side of broccoli rabe

Oh my. It’s so easy and amazing. My daughter shared this recipe with me. It’s become a go-to for simple weeknight meals and for having guests over, for a little more fancy effort, too. I’m in love with it. Thank you Mark B. and NYT.

Just used the orange and the rosemary but used dried and just chopped it finely and it turned out great!

Yum! We eat salmon frequently, and this dish really stands out. Such an interesting spice combo. Used dried spices, including dried orange peel, because it's what I had on hand. (Could easily use more.) Next time I'd cut the oven time to 3-4 minutes. This paired really well with Melissa's Buttery Lemon Pasta with Almonds. Will definitely do this again.

Needs lemon juice, some acid. Made all in oven.

Unusual combination of flavors that work very well, and it's so simple!

Perfectly simple!

I didn’t have an orange so I used a grapefruit and added a few dabs of orange essential oil to the zest. I am usually not a huge fennel fan, but wow, this dish was incredible. And so easy to make. My salmon was very thin so I decided to just cook it in the pan. Very impressed. The sear is everything!

I used premixed herbs de provincial from the store.

Very good spice topping. Have done it twice now and would repeat. Served with spinach and white rice with the spice mix sprinkled on top.