THE SPICE MAGIC KITCHEN
Fennel coriander salmon
A two-seed crust brings anise and citrus notes to salmon.
Images are AI-generated serving illustrations; actual portions and results may vary.
GET EVERYTHING READY
Everything you’ll need.
For 4 servings. Tap each ingredient as you get it ready.
Use the written amounts, not the portions shown in the illustrations. US volume and weight equivalents are approximate.
What equipment do I need?
Mortar, metal tray, thermometer.
The recipe at a glance.
See the sequence, then follow the full instructions below.
FOLLOW ALONG
4 simple steps.
One delicious result.
Illustrative preparation stage 1 Crush spices
Oven preheating
Have readyFennel seeds, Coriander seeds
- Heat oven to 400°F (205°C); coarsely crush fennel and coriander.
Illustrative preparation stage 2 Coat fish
No heat
Have readySalmon fillets, Olive oil, Fine salt
- Pat salmon dry and set on parchment-lined tray.
- Mix seeds with oil and salt; press onto fish.
SPICE MAGICFennel Seeds WholeView this spice →Next: Roast ↓Illustrative preparation stage 3 Roast
400°F (205°C)
Have readyNothing new
- Bake 12–15 minutes until thickest part reaches 145°F (63°C).
Illustrative preparation stage 4 Serve
Off heat
Have readyLemon juice
- Drizzle lemon juice over the fish and plate.
AT THE TABLE
A few good things alongside.
Roast potatoes
Green salad
Green beans
AI-generated serving suggestions. Side dishes are separate from the recipe quantities.
A few things worth knowing.
Recipe development status
Original development draft; kitchen validation pending.
Kitchen tip 2
Use temperature to judge doneness; thinner fillets cook faster.
Ingredients and allergens
Ingredients and allergens: includes fish. Check every packaged ingredient label and the separate serving suggestions.
FROM YOUR SPICE SHELF