by Catherine M. Haug,  May 2011

  1. Five-Spice Glazed Roast Salmon with Sesame Green Beans (Moved)

  2. Sear-Roasted Salmon with Honey-Glazed Fennel (Moved)

  3. Roast Salmon with Tarragon and Mustard (Moved)

  4. Related Recipes, other sites: (Links moved)

  5. Salt Crusted Salmon with Fennel-Olive Relish (Fine Cooking)

  6. Orange-Roasted Salmon with Yogurt & Caper Sauce (Fine Cooking)

  7. Roast Salmon with Shallot-Grapefruit Sauce


Five-Spice Glazed Roast Salmon with Sesame Green Beans

This recipe is adapted from Fine, originally by Ivy Manning. The original recipe serves 4, but I’ve modified for 2. I don’t really like to use soy sauce, but keep a small bottle of tamari sauce on hand as a substitute. Braggs Aminos can also be used.

Chinese 5-Spice powder is a spice mix; you can usually find it in the bulk department of natural food stores, or make your own (see Spices for more).

Testing 9/22/11: I made this with an 8-oz Wild king salmon filet, about 2” thick in the middle. I didn’t adjust the amount of glaze for the smaller fillet. It needed more cooking time, about 8 minutes total. It didn’t seem like there was too much glaze and the flavor was great. The beans were an excellent accompaniment, along with steamed brown rice, cooked beets and a green salad.


  1. Toast sesame seeds: Use a dry, heavy-bottomed skillet on top of the stove, shaking pan until seeds are lightly browned and fragrant. Set aside.

  2. Place salmon fillet(s) on platter skin side down.

  3. Make glaze: whisk honey, soy sauce, five-spice and minced garlic. Pour mixture over flesh of fish, then flip fillet(s) over, skin side tup to marinate for 15 minutes at room temperature.

  4. Position broiler rack 6 inches from heat source, then heat on high. If desired, line rimmed baking sheet with foil and brush with olive oil; or use unlined baking sheet and brush with oil.

  5. Toss beans with 1 tsp olive oil and sesame oil in medium bowl. Arrange beans on one half of the baking sheet; season with salt and pepper. Arrange salmon, skin side down, on other half of baking sheet and brush with marinade from the plate.

  6. Broil for 3 minutes. Remove pan from oven, toss beans with tongs and reposition salmon as needed to cook evenly. Broil until salmon is just cooked through (slightly rare) and the beans are crisp-tender, 2 - 3 minutes.

  7. Toss beans with sesame seeds and lemon juice. Arrange fish on platter with beans and serve.

Ingredients & Equipment:

  1. 1 Tbsp toasted sesame seeds

  2. one 12-oz salmon fillet (or two 6-oz), cleaned

  3. 2 Tbsp honey

  4. 2 tsp soy or tamari sauce

  5. 3/4 tsp five-spice powder

  6. 1 large clove garlic, minced

  7. about 2 tsp olive oil, divided

  8. 8 oz young green beans, trimmed

  9. 1/2 tsp Asian sesame oil

  10. unrefined sea salt and freshly ground black pepper

  11. 1/2 tsp lemon juice

  12. small cast iron skillet

  13. small bowl

  14. medium bow.

  15. platter

  16. broiler pan or rimmed baking sheet

  17. foil (optional)

Serving Suggestions

  1. Serve with steamed brown Basmati or Jasmine rice and a green salad with kale.

Sear-Roasted Salmon with Honey-Glazed Fennel

This recipe is adapted from Fine; the original serves 4 but I’ve modified it to serve 2. There’s a lot of detail to this recipe but it really is fairly simple.

Hard to find ingredients and reasonable substitutes (links to Fine Cooking):

  1. Fennel pollen is not very common in stores here but is readily available in the Tuscany region of Italy. A reasonable substitute is freshly ground fennel seeds.

  2. Sumac may be more of a challenge unless you have a Middle Eastern market in your area. Sumac is a burgundy-colored berry of a plant related to, but not the same as, poison sumac. Do not substitute with berries from poison sumac. This spice provides a tart or astringent flavor, similar to lemon, so a fair substitute would be grated lemon zest. Sweet paprika can also be used (more for the color than flavor).

I’ve not tested this yet.

Ingredients & Equipment:

Spice rub

  1. 1/2 Tbsp coriander seeds (whole)

  2. 1 Tbsp sweet paprika (or ground sumac)

  3. 1 tsp grated lemon zest

  4. 1 tsp unrefined sea salt

Fish & Fennel

  1. 2 skinless wild salmon fillets (6 oz ea)

  2. 2 tsp freshly squeezed lemon juice

  3. 1/2 Tbsp honey

  4. 1 1/2 Tbsp olive oil

  5. 1/2 small fennel bulb (about 3/4 cup after prepping)

Apple salad & garnish

  1. 1/4 cup fennel fronds

  2. 1/2 Granny Smith or other tart apple

  3. 1/4 tsp lemon juice

  4. 1/2 tsp olive oil

  5. unrefined sea salt and freshly ground black pepper, to taste

  6. 1/4 - 1/2 tsp fennel pollen or freshly ground fennel seeds


  1. heavy oven-proof cast iron skillet

  2. small bowl & small plate

  3. serving platter


  1. 1.Preheat oven to 425 F.

  2. 2.Prepare spice rub: Heat coriander seeds over medium heat, stirring frequently, until lightly golden and aromatic, about 3 minutes. Remove from heat to cool a bit, then grind and transfer to a small bowl. Stir in sumac or paprika, lemon zest and salt with your fingers.

  3. 3.Prep fennel and apple: Halve the whole fennel bulb and save half for another use. Core the remaining half, then slice lengthwise about 1/4” thick and set aside - should be about 3/4 cup worth. Save in bowl of water with a few drops of lemon juice to keep the apple from turning brown.

  4. 4.Halve the whole apple and reserve half for another use. Cut the remaining half into half, and cut out the core. Slice each quarter into matchsticks and add to reserved fennel fronds.

  5. 5.Prepare salmon: Generously coat the fillets on all sides with the rub and place on a plate. Mix together 2 tsp lemon juice and honey.

  6. 6. Heat 1 1/2 Tbsp olive oil in skillet over medium-high heat. Add fillets then arrange the fennel around the fish, and sear about 2 minutes without moving.

  7. 7.Using a slotted metal spatula, lift a piece of fish and check the color - when nicely browned, flip them and transfer pan to oven.

  8. 8.Roast until salmon is barely cooked in center, about 4 minutes.

  9. 9.While fish is roasting, prepare apple salad: Toss fennel fronds with 1/2 tsp olive oil. Add apple matchsticks and 1/4 tsp lemon juice; season with salt and pepper and toss again.

  10. 10.When salmon is cooked, remove pan from oven and transfer fillets to serving plate using spatula.

  11. 11.Taste fennel in pan; if still crunchy, set pan over medium heat and cook a few minutes until tender, stirring occasionally. Then transfer to a small plate.

  12. 12.Discard any oil remaining in pan, blotting with paper towels. Set over medium-high heat and add lemon-honey mix; bring to a boil, stirring with whisk to release browned bits. Add cooked fennel and stir to coat with the  glaze. Remove from heat, season to taste. Top each fillet with half the glazed fennel and then a little mound of apple salad.

  13. 13.Sprinkle each portion with pinch of fennel pollen or freshly ground fennel seeds and serve immediately.

Assembly or Serving Suggestions

  1. Serve with steamed brown rice. Steamed or pickled beets are a nice accompaniment.

Roasted Salmon with Tarragon and Mustard

This recipe is adapted from Fine The original serves 6, but I’ve cut it down to serve 2. The original also uses commercial mayonnaise, but it’s hard to find mayo that isn’t made with soy or canola oil, both of which are likely GMO (unless Organic), and are also likely rancid (even if organic), so I make my own with olive oil. My recipe uses raw egg with fresh liquid whey (from making yogurt) added to lengthen the refrigerated life of the mayo, since the recipe makes more than what you need for this salmon dish.

I don't like to lay the fish directly on the aluminum foil, especially when using lemon or lime juice, to avoid leaching the aluminum into the food.  So I line the baking sheet with oiled parchment paper instead of foil.

While this recipe roasts the fish in the oven, you could cook it on the grill, but not directly over the coals.

I’ve not tested this yet.

Ingredients & Equipment:


  1. 1 whole raw egg, room temperature

  2. 1 raw egg yolk, room temperature

  3. 1 tsp Dijon-type mustard

  4. 1 1/2 Tbsp fresh squeezed lemon juice

  5. 1 Tbsp whey

  6. generous pinch celtic sea salt

  7. 3/4 - 1 cup extra virgin olive oil


  1. 1 Tbsp homemade mayo (above)

  2. 1 1/4 tsp coarse-grained Dijon mustard

  3. 1/2 tsp freshly squeezed lime juice

  4. 1/2 tsp finely chopped fresh tarragon

  5. 2 each 6-oz center-cut, skin-on salmon fillets

  6. unrefined sea salt and freshly ground pepper


  1. food processor or blender (for mayo)

  2. heavy-duty rimmed baking sheet

  3. parchment paper (or aluminum foil)

  4. small bowl & small plate

  5. serving platter


Mayo - make the day before the salmon

  1. 1.In blender or food processor, place egg, yolk, mustard, salt, lemon juice and whey.  Process until well blended, about 30 seconds.

  2. 2.If using a food processor, use the attachment that allows adding liquids drop by drop.  If using a blender, you will have to carefully control the addition of the olive oil is a slow, thin, stream.  In either case, the oil is added while the motor is running. 

  3. 3.When desired texture and thickness is reached, taste to check the seasoning, and add more salt or lemon juice if desired.

  4. 4.Let the mayo sit at room temperature in a covered jar, for 7 hours before refrigerating (to ferment and prolong the life of the mayo).  The mayo will become thicker with time.


  1. 5.Preheat oven to 400° F, and position rack in center of oven. Line a heavy-duty rimmed baking sheet with parchment paper; lightly oil the paper (or use aluminum foil).

  2. 6.Arrange salmon, skin side down, on prepared baking sheet, and sprinkle lightly with salt, and grate just a bit of black pepper over.

  3. 7.Stir together the mayo, mustard, lime juice and tarragon in small bowl. Spread over each fillet, reserving a little.

  4. 8.Roast salmon until just cooked through, 10 - 14 minutes. To test for doneness: poke a paring knife all the way through the thickest part, and hold it for 5 seconds. Remove knife and touch its flat side to your lower lip. If it feels warm, the fish is ready.

  5. 9.Lift fillets off baking sheet with a spatula, leaving the skin behind. Transfer to serving platter or plates.

  6. 10.Serve with braised asparagus and rice or steamed red potatoes, and the leftover mayo sauce.





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Salmon at market

photo from Wikipedia

Cat's Kitchen

Roast Salmon