Ina Garten Salmon With Fennel

Ina Garten salmon with fennel is her easy, make ahead answer to dinner party stress. She fills a butterflied fish with sautéed fennel, onions, and orange zest, then bakes at 500 degrees for 30 minutes. Prep the filling early and refrigerate until you’re ready to bake.

The oven must hit a true 500 degrees, so check it with a thermometer before the salmon goes in. That blast of heat crisps the skin and cooks even a 10-pound fish through in exactly 30 minutes.

Source: The Barefoot Contessa Cookbook (1999)

Ina Garten Salmon With Fennel

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

25

minutes

Cooking time

35

minutes

Calories

855

kcal

A whole butterflied salmon stuffed with caramelized fennel and onion filling, tied with kitchen string and roasted at high heat until the skin is crisp and the center is flaky.

Ingredients

• 1 whole salmon (about 10 pounds), butterflied and boned
  

• Kosher salt and freshly ground black pepper
  

• 4 tablespoons unsalted butter
  

• 3 cups thinly sliced fennel bulb
  

• 2 cups thinly sliced yellow onion
  

• 1/3 cup Pernod
  

• 1 tablespoon freshly grated orange zest
  

• 2 tablespoons fresh orange juice
  

• 3 tablespoons fresh parsley, chopped
  

• Kitchen string
  

Directions

• Preheat the oven to 500 degrees. Place the salmon, skin side down, on a sheet pan lined with parchment paper. Sprinkle generously with salt and pepper.
• Melt the butter in a large skillet over medium heat. Add the fennel and onions and cook for 10 to 15 minutes, stirring occasionally, until the vegetables are soft and lightly browned.
• Add the Pernod, orange zest, orange juice, parsley, 1 tablespoon of salt, and 1 teaspoon of pepper to the vegetables. Cook for 2 more minutes.
• Spread the filling evenly over the bottom half of the salmon. Fold the top half over the filling and tie the fish in several places with kitchen string to hold it together.
• Bake for 25 to 30 minutes, until the fish is just cooked through. An instant-read thermometer inserted in the center should register 120 degrees.
• Remove the string and let the salmon rest for 5 minutes. Slice crosswise and serve warm or at room temperature.

Tools for this recipe

• Nordic Ware half sheet pan, ThermoPro instant-read thermometer, Regency butcher's twine, 500 ft, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

Frequently Asked Questions

Can I use salmon fillets instead of a whole butterflied salmon?

You can spread the fennel filling over one large fillet and top it with a second fillet, then tie them together. Reduce the baking time to about 20 minutes and check doneness at 120 degrees with an instant-read thermometer.

How far ahead can I prep the fennel filling?

Make the filling up to a full day ahead and refrigerate it in a covered bowl. Stuff the salmon and bring it to room temperature for 20 minutes before baking so the fish cooks evenly.

What is the best way to slice a whole stuffed salmon?

Use a long serrated knife and cut straight down in crosswise slices about 1 inch thick. A serrated blade moves through the crisp skin without dragging the filling out.

Do I need to season or brine the salmon before stuffing it?

Ina salts and peppers the inside of the fish before adding the filling. No brine is needed because the Pernod and orange juice in the filling add enough moisture and flavor.

How should I store leftover stuffed salmon?

Wrap slices tightly in plastic and refrigerate for up to 2 days. Reheat gently in a 300 degree oven for 10 minutes or serve cold, which Ina says works just as well.