052 / 100 · Fish, Pork, and Sunday Suppers

Orange-Glazed Salmon with Fennel

4 salmon portions with fennel Active 20 min Total 55 min

Roasted fennel loses much of its raw crispness and develops sweet, soft edges that sit comfortably beside salmon. An orange glaze ties the two together. Reducing the juice in a small saucepan before brushing it onto the fish gives enough flavor without flooding the roasting pan. The glaze contains only a little honey, so it is glossy rather than candy-like. Buy fennel bulbs that feel firm and cut them through the root so the wedges keep some structure while roasting.

Jump to the ingredients

Amber orange-glazed salmon beside golden roasted fennel wedges on a cream platter.

Give the fennel a head start

Salmon needs far less oven time than fennel. Roast the vegetable first, then create spaces for the fish and return the pan to the oven. Thin wedges soften more evenly than thick quarters. A small piece of root left on each wedge holds the layers together, but trim away any dry or tough outer stem ends before weighing and slicing the bulbs.

Glaze without scorching

Orange juice becomes noticeably sweeter as it reduces. Keep the saucepan at a gentle simmer and stop when the liquid lightly coats a spoon; it should still pour. Brush only part onto the raw fish and keep the rest separate for serving, with a clean spoon. The salmon is ready at 145°F in the thickest part. Its glaze may develop brown edges before that point, so check early and cover loosely if necessary.

Ingredients

  • 2 medium fennel bulbs (about 1 lb / 450 g trimmed), cut into 1/2-inch wedges
  • 2 tablespoons olive oil
  • 3/4 teaspoon kosher salt, divided
  • 1/2 cup (120 ml) fresh orange juice
  • 1 teaspoon finely grated orange zest
  • 1 tablespoon honey
  • 4 skin-on salmon fillets, about 6 oz (170 g) each
  • 1 tablespoon lemon juice

Set out

Large rimmed sheet pan, Small saucepan, Pastry brush, Instant-read thermometer

Allergens

Fish (salmon). Check ingredient labels and substitutions.

Make it

  1. Heat the oven to 425°F (220°C). Toss the fennel with the oil and 1/2 teaspoon salt on the sheet pan. Roast for 20 minutes, turning once, until beginning to soften and brown.
  2. Meanwhile, combine the orange juice, zest, and honey in the saucepan. Simmer over medium-low heat for 4–6 minutes until reduced to about 3 tablespoons. Stir in the lemon juice and remove from the heat.
  3. Divide the glaze into two small portions, keeping one untouched for serving. Pat the salmon dry and season with the remaining 1/4 teaspoon salt.
  4. Move the fennel aside to make four spaces on the pan. Add the salmon skin-side down and brush with one portion of glaze. Roast for 10–15 minutes, depending on thickness, until every fillet reaches 145°F (63°C).
  5. Divide the fennel among four plates, add the salmon, and spoon the reserved clean glaze around the fish. Serve promptly.

A useful detail

Any glaze contacted by a brush used on raw fish must not be used as a finishing sauce. Separate it before brushing, as directed.

Make it your own

  • Use mandarin juice instead of orange juice, keeping the same measured amount.
  • Replace honey with pure maple syrup for a slightly deeper glaze.

Keep it well

Refrigerate fish and fennel in shallow containers within 2 hours, or 1 hour above 90°F (32°C). Keep at 40°F (4°C) or colder for up to 2 days. Reheat leftovers to 165°F (74°C).