Citrus-Cured Salmon with Fennel

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Salmon cured in a bright citrus mixture, served with thinly sliced fennel for a refreshing, light meal. This scandinavian-inspired seafood ready in about 42 minutes pairs (4 oz each) salmon fillets, lemon, orange for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 35 min Cook: 7 min Serves 2 Scandinavian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 2 salmon fillets on a plate and cover with 1/4 cup lemon juice, 1/4 cup orange juice, 1 tbsp extra virgin olive oil, 1/4 tsp sea salt, and 1/8 tsp freshly ground black pepper. Cover with plastic wrap and refrigerate for 30 minutes to cure.
  2. Step 2: Thinly slice 1/2 fennel bulb using a mandoline or sharp knife, arranging in a single layer on a plate.
  3. Step 3: Remove salmon from marinade, discarding the liquid. Pat fillets dry with paper towels.
  4. Step 4: Heat a nonstick skillet over medium heat and add the salmon skin-side down. Cook for 3-4 minutes until skin is crisp, then flip and cook for 2-3 minutes more until salmon is just opaque.
  5. Step 5: Place cooked salmon on top of fennel slices, drizzle with 1 tbsp fresh dill and remaining citrus juice from the lemon and orange.

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Frequently asked questions

How long does Citrus-Cured Salmon with Fennel take to make?

Total time is about 42 minutes (35 min prep + 7 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Citrus-Cured Salmon with Fennel?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (4 oz each) salmon fillets from drying out.

Can I substitute ingredients in Citrus-Cured Salmon with Fennel?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Citrus-Cured Salmon with Fennel for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Citrus-Cured Salmon with Fennel?

Scandinavian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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