Crispy-Skinned Salmon With Fennel And Cucumber Slaw

For a sumptuous dish, you just can’t go past fresh Australian salmon
By Annette Forrest
Styling Annette Forrest • Photography Louise Lister • Photo chef Lara Reynolds
Crispy-Skinned Salmon With Fennel And Cucumber Slaw

Crispy-Skinned Salmon With Fennel And Cucumber Slaw

0 from 0 votes



25 minutes,

plus 30 minutes chilling time




  • 4 4 x 175g Atlantic salmon fillets, pin-boned, skin on

  • Sea salt flakes, to season

  • 1 Tbsp 1 olive oil

  • Lemon wedges and mustard cress, to serve

  • Fennel and cucumber slaw
  • 1 medium 1 fennel bulb, trimmed and very thinly sliced

  • 3 cups 3 finely shredded savoy cabbage

  • 2 2 Lebanese cucumbers, halved lengthways, deseeded and cut into matchsticks

  • 3 3 green shallots, trimmed and

  • thinly sliced

  • cup Kewpie mayonnaise

  • 2 Tbsp 2 tahini

  • ¼ cup ¼ lemon juice

  • Sea salt flakes and ground black pepper, to season


  • To make fennel and cucumber slaw, place fennel, cabbage, cucumber and shallots into a large bowl. Toss to combine. Mix mayonnaise, tahini and lemon juice in a bowl until combined. Season. Drizzle mixture over slaw mixture. Toss until combined. Refrigerate for 30 minutes or until ready to serve.
  • Pat salmon skin dry with paper towel. Rub skin with sea salt.
  • Starting with a cold frying pan, add oil to the pan. Place salmon, skin-side down, into the pan. Cook over medium heat for 6-7 minutes until the skin is golden and crisp. Turn and cook for 1-2 minutes for medium-rare, or cook to your liking. Drain on paper towel, flesh-side down.
  • Serve salmon with fennel and cucumber slaw and lemon wedges. Garnish with mustard cress.

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Kitchen confidential...

Want to marinate your salmon, but still desire a crispy skin? The trick is putting your marinade into a shallow dish and placing the salmon in, skin-side up. This keeps the skin completely dry during the marinating process.

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