Salmon with Fennel and Cognac Sauce
Elevate your dinner table with this elegant recipe for Salmon with Fennel and Cognac Sauce, a dish that combines the delicate flavors of tender baked salmon, caramelized fennel, and a velvety cognac cream sauce. Perfectly seared salmon fillets are paired with roasted fennel slices for a subtle aniseed aroma, while a luxurious blend of cognac, cream, and lemon juice creates a sauce that’s both rich and refined. This gourmet-style dish is surprisingly approachable, with a total cook time of just 40 minutes. Garnished with fresh parsley and aromatic fennel fronds, this recipe is ideal for special occasions or when you simply want to indulge in a restaurant-quality meal at home. Serve it alongside roasted vegetables, crusty bread, or steamed rice for a truly unforgettable dining experience.
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Recipe Information
Ingredients
- 4 pieces salmon fillets
- 1 whole fennel bulb
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 2 large shallots
- 60 ml cognac
- 120 ml heavy cream
- 180 ml fish stock
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon pepper
Instructions
Preheat your oven to 375°F (190°C).
Rinse and pat dry the salmon fillets with paper towels. Season both sides with 0.5 teaspoon salt and 0.25 teaspoon pepper.
Slice the fennel bulb thinly into rings or wedges, discarding the tough core. Save the fronds for garnishing.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large oven-safe skillet over medium heat.
Add the fennel slices to the skillet, season with a pinch of salt, and cook until softened and lightly golden, about 5-7 minutes. Remove the fennel from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil and place the salmon fillets skin-side down. Sear for 2 minutes until the skin is crisp, then flip and sear the other side for another 1 minute.
Remove the skillet from heat, arrange the fennel slices around the salmon, and transfer the skillet to the oven. Bake for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
While the salmon cooks, prepare the cognac sauce. Finely chop the shallots.
In a small saucepan, melt the remaining 2 tablespoons of butter over medium heat. Add the shallots and sauté until translucent, about 3-4 minutes.
Carefully pour in the cognac and let it simmer for 1-2 minutes to reduce slightly.
Add the fish stock and let it reduce by half, about 5 minutes.
Lower the heat and whisk in the heavy cream and lemon juice. Cook for another 3-4 minutes until the sauce thickens slightly. Season with the remaining salt and pepper.
Remove the salmon and fennel from the oven. Plate the salmon fillets and arrange the fennel around them.
Drizzle the cognac sauce generously over the salmon and fennel. Garnish with chopped parsley and reserved fennel fronds.
Serve immediately and enjoy your elegant meal.
Nutrition Facts
Calories |
2198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.4 g | 207% | |
| Saturated Fat | 57.7 g | 288% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 428 mg | 143% | |
| Sodium | 3250 mg | 141% | |
| Total Carbohydrate | 35.5 g | 13% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 17.6 g | ||
| Protein | 115.3 g | 231% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 188 mg | 14% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1430 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
