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Photo Credit: Elizabeth Newman

Broiled Salmon with Fennel Salad

Salmon is so jam-packed with nutrients, and I think broiling it in the oven is one of the most fail-proof and simple ways to prepare it. This dish gets some great brightness from a simple fennel and radish salad, and for being so healthy and nutritious, this dish really brings on the flavor!

A mandoline helps make great paper-thin slices of fennel, but you can also use a potato peeler or just cut it as thin as possible using a sharp knife.


Broiled Salmon with Fennel Salad


Main Course

Prep Time

20 minutes

Cook Time

5 minutes




Giada De Laurentiis

Image of Broiled Salmon with Fennel Salad


    For The Salmon:

  • Four 6-ounce pieces center cut skinless wild salmon
  • 1 teaspoon kosher salt
  • 1 tablespoon olive oil
  • For The Salad:

  • 1 large fennel bulb (thinly sliced on a mandoline)
  • 1 medium watermelon radish (cut into matchsticks)
  • 1 tablespoon olive oil
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 3 tablespoons roughly chopped or torn fresh basil leaves


  1. This recipe originated on Giada’s Holiday Handbook. Episode: Live Well Party.
  2. For the salmon: Preheat the broiler to high and set an oven rack on the top third of the oven if your broiler is on top.
  3. Place the salmon on a rimmed baking sheet. Sprinkle the pieces evenly with the salt and drizzle both sides with the olive oil. Broil until the fish flakes easily but is still moist inside, 4 to 5 minutes depending on the thickness of the salmon. Remove to cool slightly, about 3 minutes.
  4. For the salad: Meanwhile, soak the fennel rings and radish matchsticks in a bowl of ice water for 15 minutes. Drain well and spin or pat dry. Whisk together the olive oil, apple cider vinegar,
  5. Dijon and salt in a medium bowl. Add the fennel, radish and basil to the dressing and toss well to coat.
  6. Place a small mound of salad in the center of each of 4 plates. Top with a piece of salmon and a pinch more salad.



per serving
Amount/Serving % Daily Value
4 grams
35 grams
18 grams
Saturated Fat
3 grams
94 milligrams
992 milligrams
2 grams
1 grams
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2 reviews & comments

  • Author's avatar image

    Love this recipe. It's great for a quick weeknight dinner. I more frequently do the version in the Eat Better, Live Better book that has a whole salad of greens along with the fennel and radish.

  • Author's avatar image
    Theresa Graziano

    Too much salt in all recipes! Think of All people that have High Blood pressure and need nutritional and tasty recipes. Every Chef I see overdue the salt! .

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