Description
Skin-on salmon fillets grill to crispy perfection while zucchini slow-cooks in butter with shallots, garlic, and a touch of white wine, then gets finished with creamy fennel sauce. The silky zucchini absorbs rich flavors, making this a standout summer or fall dish. Approximately 40 minutes total.
Cultural Background
Zucchini, known as courgette in Europe, originated in 19th-century northern Italy from American squash varieties and became a staple in Mediterranean cuisines where slow-cooking techniques like braising in butter or oil highlight its subtle sweetness. Grilled salmon draws from Pacific Northwest and Scandinavian traditions of cooking fresh fish over open flames for crisp skin and moist flesh. The creamy fennel sauce reflects French and Italian influences, where fennel pairs with seafood for its anise notes, creating a modern fusion dish that emphasizes abundant summer produce.
Recipe Info
PREP TIME: 20 minutes
COOK TIME: 20 minutes
TOTAL TIME: 40 minutes
SERVINGS: 4
DIFFICULTY: Medium
Ingredients
- 4 boneless, skin-on salmon fillets, 6 to 8 ounces each
- Salt, to taste
- Black pepper, to taste
- 2 medium-sized zucchini, about 1 1/2 pounds total, ends trimmed and sliced into 1/4-inch rounds
- 1/4 cup (1/2 stick) butter
- 1 large or 2 small shallots, finely chopped
- 1 or 2 cloves garlic, crushed
- 1/2 cup dry white wine
- 1/4 cup chicken broth
- 3/4 cup crème fraîche, mascarpone, or heavy whipping cream
- 2–3 tablespoons vegetable oil for high-heat cooking, such as expeller pressed canola, safflower, or avocado oil
- 3–4 tablespoons chopped fresh fennel fronds, plus sprigs for garnish
- 2 tablespoons chopped fresh chives (optional)
- 1 teaspoon fresh lemon juice (optional)
Instructions
- Pat the salmon fillets dry with paper towels and season both sides generously with salt and black pepper; let them sit at room temperature while preparing the zucchini.
- Heat the butter in a medium nonstick skillet over medium heat until melted. Add the shallots and cook, stirring, until tender, about 3 minutes.
- Add the garlic and zucchini slices to the skillet; season with salt and pepper. Sauté until the zucchini is bright green and just tender but not mushy, 4 to 5 minutes.
- Pour in the white wine and chicken broth; simmer until the liquid reduces slightly and the zucchini absorbs the flavors, about 3 to 4 minutes. Use a slotted spoon to transfer the zucchini to a platter and cover lightly with foil to keep warm.
- Preheat a grill or grill pan to medium-high heat (about 400°F). Brush the salmon skin with the vegetable oil. Place the fillets skin-side down on the grill and cook undisturbed until the skin is crispy and releases easily, 4 to 6 minutes.
- Flip the salmon carefully and cook on the flesh side until it reaches an internal temperature of 125°F for medium-rare or 145°F for well-done, about 3 to 5 minutes more depending on thickness.
- While the salmon cooks, return the skillet with any remaining zucchini liquid to medium heat. Stir in the crème fraîche or cream and simmer gently until the sauce thickens slightly, 2 to 3 minutes.
- Remove the sauce from heat and stir in the chopped fennel fronds, chives if using, and lemon juice if desired; taste and adjust seasoning with salt and pepper.
- To serve, arrange the braised zucchini on plates, top with the grilled salmon, and spoon the creamy fennel sauce over everything. Garnish with fennel sprigs.
Tips
- Pat the salmon skin very dry and use high-heat oil to ensure ultra-crispy skin without sticking; avoid moving the fillets until they release naturally.
- Do not overcook the zucchini—stop when it is tender but still holds shape to prevent it from becoming watery or mushy.
- Substitute heavy cream for crème fraîche if needed, or use vegetable broth and omit the cream for a lighter dairy-free version with extra fennel fronds.
Nutrition
Calories: 520
Protein: 38g
Carbs: 8g
Fat: 38g
Tags
Dinner, Salmon