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Epicurious
Bon Appétit

Crispy Salmon With Fennel-Date Salad

By Zaynab Issa

4.9

(11)

Plate of Crispy Salmon and FennelDate Salad served over tahiniyogurt sauce
Photograph by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Gözde Eker

Starting the salmon skin side down in a cold cast-iron skillet may seem counterintuitive, but it’s the ideal technique for achieving restaurant-level crispy, crunchy skin. The fillets will release from the skillet once the skin is deeply browned, we promise. While the fish cooks, toss together a quick, punchy fennel salad featuring crunchy walnuts, briny olives, and sweet dates to serve alongside. The smooth, lemony, tahini-yogurt sauce balances out all the textures and flavors, and gets stirred up in no time.

What you’ll need

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