This perfectly crusted Pan Fried Salmon Recipe (Keto & Whole30) is a restaurant-worthy meal that’s ready in minutes. Beautifully caramelized on the outside and tender on the inside, enjoy the salmon and citrus fennel salad with a crowd or for a simple family dinner.
Cut the fennel bulb in half lengthwise, core it, and thinly slice crosswise (using a mandolin or a sharp knife), fronds reserved for garnish.
To segment an orange, slice off the ends. Following the curve or the orange, cut away the peel and white pith. Then, over a bowl, cut along the membranes to release the segments. Squeeze the membranes for extra juice.
Using the juices from oranges, add olive oil and 1/4 tsp salt. Whisk together.
Pan Fry Salmon
Pat dry salmon with a paper towel. Cut into equal 8-1” strips. Season with 3/4 teaspoon of salt on all sides. In a large nonstick skillet, heat olive oil over medium-high heat. Add salmon, cut side down; sear until browned, about 1-2 minutes. Turn salmon; cook until opaque throughout, 1-2 minutes more.
Toss fennel and citrus together in a bowl along with the dressing. Then, arrange fennel and citrus on a platter. Top with seared salmon and garnish with fennel fronds and flaky sea salt.
Bring the salmon to room temperature 10 minutes before cooking.