Seared Salmon with Pine Nut, Caper and Fennel Topping

By Marge Perry & David Bonom

A simple but sophisticated topping on perfectly seared salmon makes this dinner as well-suited to serving for a celebration as it is on a busy weeknight.

  • Cuisine: American

All you need for this recipe and more...


1/2 cup pine nuts

2 tablespoons olive oil, divided

1 about 3 tablespoons shallot, finely chopped

1/2 medium fennel bulb, cored, finely chopped

3 tablespoons capers, drained

1 1/2 teaspoons fresh orange zest

2 tablespoons fresh basil, thinly sliced

1/2 teaspoon + 1/8 teaspoon salt, divided

4 6-7 ounce skin-on salmon fillets

1/4 teaspoon ground black pepper


  1. Heat a large nonstick skillet over medium heat. Add the pine nuts and cook, shaking pan often, until lightly browned, about 4-5 minutes. Transfer the pine nuts to a medium bowl.
  2. Heat 1 tablespoon of the oil in the skillet over medium heat. Add the shallot and fennel
  3. Season the salmon with the remaining 1/2 teaspoon salt and pepper. Heat the skillet over medium heat until very hot. Add the salmon, flesh side down and cook until nicely browned, 5 minutes. Flip the salmon over and continue cooking until the skin is crisp and the salmon cooked through but still slightly translucent in the center, 4-5 minutes longer. Place a salmon fillet on each of 4 serving plates and top with the pine nut mixture. Serve immediately.