Charred Salmon with Fennel, Dill and Orange Salad

charred salmon with orange salad
10 min
7 items
12 servings
Perfect barbeque/grill dish, easy to prepare and prep ahead – even works as a cold salad as the salmon can be cooked, cooled and kept in an airtight container for up to 4 days – just as tasty and perfect for spring/summer.


  • 4 Boneless Skin-on Salmon Fillets
  • 2 tbsp. MasterFoods™ Piri Piri Seasoning
  • 1 tbsp. Olive Oil

For the Salad:

  • ½ Fennel Bulb, shaved on a mandolin, chilled in iced water
  • 2 cups Mixed Salad Leaves
  • 2 Oranges, peeled and supremed

To Serve:

  • 2 tbsp. MasterFoods™ Chilli & Lime Dressing

MasterFoods Professional Gluten Free Chilli and Lime Dressing 3L

Cooking Instructions:

  1. 1
    Preheat a salamander grill on high heat. Season the salmon fillets generously all over with Piri Piri seasoning.
  2. 2
    Heat oil in oven proof frying pan over a medium-high heat. Add the salmon skin side down and cook around 3 to 6 minutes until skin becomes crispy.
  3. 3
    Flip salmon fillets and place the pan under the hot grill and cook the skinless side for a couple of minutes until charred but just cooked and still medium-rare.
  4. 4
    For the salad, drain the fennel and pat dry with paper towel. Arrange onto plates, adding some mixed leaves and orange supremes on top.
  5. 5
    Add a piece of salmon on each plate and serve with lime chilli dressing.


  1. 1
    For an alternative dressing, replace with MasterFoods™ French Dressing mixed with a teaspoon of MasterFoods™ Dijon Mustard.
  2. 2
    Replace the salmon with chicken thighs for an alternative meat option.

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