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🐟 Honey-Dijon Salmon with Fennel Salad – Bright, Creamy & Balanced

Cooks in 30 min Difficulty Easy
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If you’re looking for a dish that’s light, elegant, and full of flavor, this Honey-Dijon Salmon with Fennel Salad is it. Crispy skin-on salmon fillets are paired with a rich, tangy honey-Dijon sauce and served alongside a refreshing shaved fennel salad. It’s a perfect blend of buttery richness and zesty brightness—and it all comes together in under 30 minutes.

Whether you’re making a weeknight dinner or planning a beautiful plate for that special someone, this dish feels fancy without the fuss.

🌟 Why You’ll Love This Honey-Dijon Salmon Recipe

  • Crispy-skinned salmon seared to perfection
  • Creamy, tangy honey-Dijon sauce with herbs and preserved lemon
  • Refreshing fennel salad adds brightness and crunch
  • A restaurant-quality meal you can make in your own kitchen
  • Ready in under 30 minutes
🐟 Honey-Dijon Salmon with Fennel Salad – Bright, Creamy & Balanced

🐟 Honey-Dijon Salmon with Fennel Salad – Bright, Creamy & Balanced

Recipe by Patrick Kong
Course: MainCuisine: AmericanDifficulty: Easy
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Servings

2

servings
Prep time

20

minutes
Cooking time

10

minutes

Ingredients

  • For the Salmon

  • 2 skin-on salmon fillets

  • Salt, to taste

  • For the Honey-Dijon Sauce

  • 2 Tbsp butter

  • 2 Tbsp Dijon mustard

  • 1 Tbsp honey

  • 2 Tbsp heavy cream

  • 1 tsp capers, drained and chopped

  • 1 Tbsp parsley, chopped

  • 1 Tbsp dill, chopped

  • 0.5 preserved lemon peel, finely chopped

  • 1 Tbsp preserved lemon juice

  • For the Fennel Salad

  • 0.5 fennel bulb, shaved thin

  • 1 Tbsp parsley, chopped

  • 1 Tbsp dill, chopped

  • 4 Tbsp olive oil

  • 1 Tbsp lemon juice

  • 1 tsp fish sauce

  • 1 tsp salt

Directions

  • Make the Fennel Salad
  • Shave the fennel as thinly as possible using a mandolin or a sharp knife.
  • Combine in a bowl with parsley, dill, olive oil, lemon juice, fish sauce, and salt. Toss gently and let it sit while you prepare the salmon.
  • Cook the Salmon
  • Score two shallow slits into the skin side of each salmon fillet to prevent curling. Season both sides generously with salt, then wrap in a paper towel to absorb excess moisture.
  • Heat a high smoke point oil (like avocado oil or ghee) in a skillet over medium-high heat. Place the salmon skin-side down in the hot pan and press with a spatula or weight for at least 20 seconds to get a crisp, even sear.
  • Let the salmon cook skin-side down for about 2–3 minutes or until it’s cooked halfway up the sides. Flip and finish cooking to your desired doneness (another 1–2 minutes depending on thickness).
  • Make the Honey-Dijon Sauce
  • Turn off the heat. Add butter, Dijon, and cream directly to the pan. Stir to combine and melt, then add in capers, preserved lemon peel, lemon juice, dill, parsley, and honey. Mix well. Taste and season with more salt if needed. If the sauce is too thick, thin it with a spoonful of water.
  • Serve & Enjoy
  • Plate the salmon with a generous spoonful of sauce on or beside it. Serve with the fennel salad on the side. Finish with an extra drizzle of olive oil or chili oil for a little kick.