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Seremoni 2026

Crispy Skin Sockeye Salmon with Fennel and Pear Salad

Recipes

Crispy Skin Sockeye Salmon with Fennel and Pear Salad

October 23rd, 2026

Vilda Gonzalez

This salad leans into classic fall flavors but without compromising freshness. Crisp fennel and green pears are tossed in a simple preserved lemon dressing. Medjool dates and toasted pecans add sweetness and depth. The salad can stand alone, but is made into a complete meal with a fennel seed crusted, crispy skinned fillet of Seremoni Grade Sockeye Salmon.

Ingredients

  • 2 4oz skin-on fillets Seremoni Grade Sockeye Salmon
  • 1 tsp fine sea salt
  • 1 Tbsp fennel seeds
  • 1 Tbsp preserved lemon paste
  • Zest of 1 lemon
  • 2 Tbsp lemon juice
  • 2 tsp honey
  • ¼ tsp urfa chili
  • ¼ cup extra virgin olive oil
  • 1 firm green pear, thinly sliced
  • 2 medium fennel bulbs, leaves and stems trimmed, halved and thinly sliced
  • Flaky salt to season
  • 1 tsp ghee
  • ½ cup toasted pecans, roughly chopped
  • 3 large medjool dates

    Instructions

  • Remove the salmon from the fridge 30 minutes before cooking. Grind the fennel seeds in a spice grinder or a mortar and pestle until coarsely ground. Combine the ground fennel with the sea salt, then pat this mixture onto the flesh side of each fillet. Set aside while the fish comes to room temperature.

  • To make the dressing, combine the preserved lemon paste, lemon juice, lemon zest, honey, urfa chili and olive oil in a large mixing bowl. Whisk to emulsify. Add the sliced pears, fennel and a small pinch of flaky salt. Toss to coat. Add the chopped dates and pecans and toss again. Distribute the salad between two plates.

  • Heat a heavy bottomed pan over medium high heat until hot but not smoking. Add the ghee and swirl to coat the pan. Place the fillets skin side down in the hot pan and sear, undisturbed, for 3 minutes. Flip to cook on the flesh side for another minute. When cooked, place the fish, skin side up, directly on the salad and serve.