Cooking skin-on salmon can seem intimidating, but this method for cooking the fillets ensures crispy, golden skin. Leave enough room between the fillets and make sure the oil is good and hot before you slide the fillets in. Pro tip: When you place the salmon in the pan, start with one end close to you and lay the rest of the fillet down away from you. This means that if any hot oil splatters it won’t hit you. Farro is a whole grain that’s similar to barley. It has a distinctive nutty flavor, perfect for pairing with the pecan and parsley gremolata.
¼ cup olive oil, divided
1 medium fennel bulb, chopped, fronds reserved
2 cups vegetable broth
1 cup farro
½ cup finely chopped fresh flat-leaf parsley
¼ cup pecans, toasted and chopped
1 teaspoon lemon zest, plus 2 tsp. fresh juice (from 1 lemon)
1½ teaspoons kosher salt, divided
4 6-oz. skin-on salmon fillets, about 1½ in. thick
½ teaspoon freshly ground black pepper
Lemon wedges, for serving
Sat fat 4g
How to Make It
Heat 1 tablespoon oil in a medium saucepan over medium-high. Add chopped fennel; cook, stirring often, until tender, 5 to 6 minutes. Add broth and farro; bring to a boil. Reduce heat to medium-low. Cover and cook until farro is tender and liquid is absorbed, 30 to 35 minutes.
Meanwhile, make gremolata: Mix parsley, pecans, lemon zest and juice, 2 tablespoons oil, and ¼￼ teaspoon salt. Set aside.
Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Sprinkle both sides of salmon with pepper and remaining 1¼ ￼teaspoons salt. Cook, skin side down, until crispy and browned, 5 to 6 minutes. Flip and cook to desired doneness, about 1 minute for medium. Chop fennel fronds. Serve salmon with farro and lemon wedges; top with gremolata and fennel fronds.
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