Grilled Salmon and Fennel

Grilled Salmon and Fennel
  • 4 servings
  • 0:10 Preparation
  • 0:05 Cooking
  • 0:15 Total Time


Add all
  • 4 Tbsp.
    (60 mL)

    extra virgin olive oil

  • salt and pepper

  • 1 1/2 lb
    (680 g)

    salmon fillet with skin, cut into 4 equal-sized pieces

  • 1

    fennel bulb, sliced

  • 1 Tbsp.
    (15 mL)

    garlic, chopped

  • 4 tsp.
    (20 mL)

    fresh parsley, chopped

  • lemon wedges


Preheat grill on high heat.

Brush oil on the fillet. Season with salt and pepper. Place on hot grill flesh side down. Cook on medium heat (there should be no flames during the cooking), with lid down, for 4 or 5 minutes, or until the skin comes off easily, which is a sign that the fish is cooked. It is not necessary to turn fish over. Remove the skin. Keep warm.

Lightly oil fennel slices and grill for a few minutes. Remove from the flame and transfer to a serving dish. Season with salt and pepper and then sprinkle with garlic and parsley.

Place salmon pieces on fennel and serve with lemon wedges.

Source: Académie Culinaire

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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