Alright, fall vibes are here—leaves are crunchy, sweaters are cozy, and pumpkin spice is literally everywhere.

But before you get lost in the PSL frenzy, let me redirect you to something way more delicious: Seared Salmon with Citrus & Fennel.

This dish is basically a flavor mic drop. Bright, buttery, and the kind of weeknight dinner that somehow makes you look like you planned it all along.

Crispy-skinned salmon meets zesty citrus and slightly sweet, licorice-y fennel. It’s fresh, it’s comforting, and it’s Fall-approved—

those warm skillet flavors and earthy fennel notes pair perfectly with roasted veggies, herby salads, or just your favorite glass of wine.

Elegant seafood dish with citrus garnish and fresh herbs served on white plates with pinecone decor.

 

Serves: 4

 


Ingredients


  • 4 salmon fillets (about 6 oz each, skin-on)
  • 2 tbsp olive oil
  • Salt & freshly ground black pepper
  • 1 fennel bulb, thinly sliced (fronds reserved for garnish)
  • 1 small shallot, thinly sliced
  • 2 oranges (1 juiced, 1 segmented)
  • 1 lemon (1/2 juiced, 1/2 sliced thin into rounds)
  • 2 tbsp white wine (optional)
  • 1 tbsp unsalted butter
  • 2 tbsp fresh parsley, chopped




Wine Pairing Suggestions – Chardonnay:



Sonoma:



Napa:




Instructions



1. Prepare the citrus & fennel:

Heat 1 tbsp olive oil in a large skillet over medium heat. Add fennel and shallot; cook 4–5 minutes until softened. Stir in orange juice, lemon juice, and white wine (if using). Let simmer for 2–3 minutes, then swirl in butter. Season with salt and pepper. Remove from pan and keep warm.


2. Sear the salmon:

Pat salmon fillets dry and season generously with salt and pepper. Heat 1 tbsp olive oil in the same skillet over medium-high heat. Place salmon skin-side down and cook 4–5 minutes until skin is crisp. Flip and cook another 2–3 minutes, until medium-rare to medium doneness.


3. Assemble:

Spoon fennel mixture onto plates, top with seared salmon, then garnish with orange segments, lemon slices, fennel fronds, and parsley.