Castoro Cellars' Fennel Crusted Salmon

A healthy and delicious salmon entrée is ready in just minutes with this recipe for Fennel Crusted Salmon from Castoro Cellars! 

Servings: 4

Cook Time: 15 minutes

Pair With: Castoro Cellars Blind Faith Pinot Noir

Source: Castoro Cellars


1 1/2 tablespoon fennel seeds
1/4 teaspoon cayenne
1/4 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1 teaspoon ground pepper salt
1/4 cup olive oil
(4) 6-8 ounce fillets of King salmon or your favorite salmon


1. Combine all herbs in a mortar and pestle or a spice grinder. Blend well into a fine powder.

2. Preheat oven to 425° F. Heat nonstick pan on medium high. Pat salmon fillets dry on all sides with a paper towel.

3. While pan is heating, generously season the flesh of each fillet with approximately 1/2 teaspoon of spice mixture. Generously sprinkle a big pinch of salt across the flesh.

4. Add olive oil to hot pan. Add salmon with the flesh side down to the pan. Briefly and gently shake pan forwards and backwards to slide salmon around in pan. (This prevents sticking.) Sear salmon in pan until spice crust is a lovely brown color, approximately 2-3 minutes. Gently flip salmon so skin side is down.

5. Transfer and place pan in oven. If your pan isn't oven safe you can transfer the salmon to an aluminum foil lined baking sheet or a baking dish. Bake for approximately 5-7 minutes until salmon flakes easily or reaches an internal temperature of 130° F*.

*Being a Pacific Northwest guy, I prefer my salmon medium. Some health departments recommend cooking your salmon to "well" which is 145 degrees F.

Chef's Notes:

"I recommend serving with carrot confit and steamed edamame. If you'd like a recipe shoot an email my way or hit me up on social media and I'd be happy to share mine with you."
-Luke Udson, Castoro Cellars

Recipe Courtesy Of

Castoro Cellars

As owners of Castoro Cellars, one of the oldest wineries in the Paso Robles region, the husband and wife team of Niels and Bimmer Udsen couldn’t be more excited about the direction their winery is headed more than 30 years later.