Salmon with Roasted Figs and Braised Fennel Recipe

Difficulty:

3/5

Serves:

4 PEOPLE

Prep Time:

20 minutes

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Salmon with Roasted Figs and Braised Fennel Recipe

This Salmon with Roasted Figs and Braised Fennel recipe brings together caramelized figs, aromatic fennel, and crispy-skinned salmon for a refined dish that’s perfect for dinner parties, seasonal cooking, or gourmet weeknight meals. Featured on A Is For Apple, this recipe blends sweet honey, tender fennel, fresh figs, and wild salmon into a bold Mediterranean-style entrée that’s simple to prepare at home.

The Inspiration

Mediterranean cuisine is known for harmonizing sweet, savory, and herbaceous flavors—fennel’s natural anise notes, roasted figs’ jammy sweetness, and the rich delicateness of salmon. Host Robert Jewell draws from these traditions to create a dish that balances seasonal produce with fresh seafood. In A Is For Apple, figs and fennel take center stage, and this recipe honors both: the figs caramelize beautifully in honey and vinegar, while the fennel softens into a flavorful, aromatic base. The result is a refined yet approachable plate that celebrates seasonal ingredients and simple cooking techniques, perfect for impressing guests or elevating everyday dining.

Ingredients

2 heads fennel
1 tablespoon (15ml) olive oil
1 cup (250ml) chicken stock
Salt and pepper to taste
4 fresh wild salmon fillet 6oz (170g) each skin on
1 tablespoon (15ml) vegetable oil
6-8 fresh black mission figs
1/4 cup (60ml) honey
1 teaspoon (5ml) ground red chili powder
2 tablespoons (30ml) apple cider vinegar
1 tablespoon (15ml) olive oil
Salt and pepper to taste

Methods

Preheat oven 375F (190°C).
Cut the outer leaves of the fennel off and discard. Remove stalks and reserve a few of the fronds for garnish.
Cut the fennel in quarters leaving the root intact.
Place a large oven- proof pan over medium high heat. Add the olive oil and allow to heat.
Place the fennel into the pan and cook and sear to a golden brown colour, about 3-4 minutes.
Season the fennel with salt and pepper. Add the chicken stock.
Place in the preheated oven and roast for about 10 minutes or until slightly soft but still holding quite a bit of firmness in the center.
In a small sauce pan combine honey, vinegar and chili powder. Set pot over medium heat and let simmer for 3 minutes.
Quarter figs and place them on a foil lined baking sheet. Drizzle the figs with the honey mixture.
Place in the oven to roast for 4 minutes or until warm and bubbly and caramelized and still holding their shape.
Meanwhile prepare the salmon.
Drag your knife on the back side of the salmon fillet skin to remove any excess moisture.
Season salmon with salt and pepper.
Place a large non-stick pan over medium high heat.
Add vegetable oil to heat. Place the salmon skin side down into the pan and cook without moving until the skin is crispy and golden.
If salmon is thick flip the fish and finish in the oven for an additional 2- 3 minutes or until the flesh is opaque and translucent in the center. The salmon will continue to cook after it has been removed.
If you desire a more well done fish continue to cook 4 minutes.
If your salmon is thin you could finish it in the pan. After flipping continue to cook until a nice golden brown crust is achieved.
To plate; place 2 quarters of fennel in the center of the plate. Top with the salmon filet, then top the salmon with the roasted caramelized figs.

Serving Suggestions

This Salmon with Roasted Figs and Braised Fennel dish is ideal for elegant dinner parties, holiday gatherings, or seasonal menus featuring fall produce. Its rich balance of sweet figs, aromatic fennel, and crispy salmon pairs beautifully with light sides such as citrus salad, roasted potatoes, herbed farro, or wild rice pilaf. For a complete dining experience, serve alongside a bright white wine like Sauvignon Blanc or a lightly chilled Pinot Noir, both of which enhance the dish’s earthy and sweet elements. For plating, arrange the figs in a small cluster over each salmon fillet and scatter extra fennel fronds for a fresh, vibrant finish. This entrée also works well as the centerpiece of a Mediterranean-inspired meal featuring grilled vegetables, soft cheeses, and crusty bread.

Final Thoughts

This Salmon with Roasted Figs and Braised Fennel recipe captures the essence of seasonal cooking by blending sweet, savory, and aromatic components into a dish that’s effortless yet impressive. With its caramelized figs, tender fennel, and perfectly crisp salmon skin, it offers a restaurant-quality experience right at home. Whether you’re exploring the flavors of fall or creating a refined, balanced meal for guests, this recipe shines with color, texture, and character. Feel free to adapt with different citrus, herbs, or fig varieties to make it uniquely yours.

Find more recipes from A is for Apple here!