When I’m looking for a light, fresh dinner that’s also packed with flavor, this Giada Broiled Salmon and Fennel Salad always comes to mind. The combination of the tender, broiled salmon with the crisp fennel and peppery arugula makes this salad both refreshing and satisfying.

Just like my go-to Giada Green Fried Rice or Giada Big Batch Roasted Veggies, this recipe is one I return to again and again when I want something simple yet impressive.

Why this recipe works

The rich, flaky salmon pairs perfectly with the crisp fennel and peppery arugula, and the light mustard dressing ties everything together without being too heavy.

What makes this recipe a favorite for me is how quick it comes together. I made it for a weeknight dinner, and it felt like something special without needing a ton of time or effort. Plus, it’s healthy and fresh, making it a go-to when I want something light but satisfying.

This dish is also super flexible. You can swap the greens or even use a different fish if you like. It’s one of those recipes that feels impressive but is really easy to make any night of the week.

Recipe Ingredients

• Salmon: You’ll want to go with wild king salmon or Arctic char if you can find it. Both have a rich, buttery flavor that works perfectly under the broiler. Make sure to check for any pin bones before cooking.
• Dijon Mustard: This adds a tangy bite to the dressing, giving the salad a nice depth of flavor. If you’re out of Dijon, whole grain mustard is a great substitute.
• Cider Vinegar: It brightens up the dish and balances the richness of the salmon. You can also use white wine vinegar if that’s what you have on hand.
• Baby Arugula: The peppery flavor of arugula pairs beautifully with the richness of the salmon and the crispness of the fennel. Spinach or mixed greens would work if you prefer a milder green.
• Fennel Bulb: Thinly sliced fennel adds a refreshing crunch with a slight anise flavor. Be sure to remove the tough outer layer before slicing.
• Celery Stalks: Adding celery gives the salad an extra crunch. Use the inner stalks for their tenderness and mild flavor.
• Radishes: These add a peppery crispness and vibrant color to the salad. You can swap them for cucumbers if you prefer a milder crunch.
• Basil Leaves: Torn basil adds a fresh, fragrant note. If you’re out of basil, try using fresh parsley for a different herbal twist.

Note: The rest of the ingredients can be found in the recipe card below.

Step-by-Step Directions

Step One – Preheat your broiler on high and adjust the oven rack to the top third, about 6-7 inches from the heat. Line a baking sheet with foil for easy cleanup.

Step Two – Place the salmon on the prepared sheet, sprinkle with 1 teaspoon of salt, and drizzle with olive oil. Broil for 5-10 minutes, depending on the thickness, until it’s golden and just cooked through. The fish should flake easily but stay moist inside.

Step Three – Once cooked, let the salmon cool slightly. Use a fork to gently flake it into large pieces, leaving the skin behind. If you prefer, remove any dark flesh from the bottom.

Step Four – In a large bowl, whisk together Dijon mustard, cider vinegar, extra-virgin olive oil, and ½ teaspoon salt to make the dressing.

Step Five – Toss the arugula, sliced fennel, chopped celery, and torn basil into the bowl with the dressing. Use your hands to gently mix until everything is well-coated.

Step Six – Divide the salad into serving bowls, then top with thinly sliced radishes and chunks of flaked salmon. Give it one last sprinkle of salt before serving.

How to serve

If you want to add something extra, try serving it with some roasted potatoes or a slice of warm, crusty bread. I’ve done that a few times for family dinners, and it really rounds things out. A glass of chilled white wine, like a Sauvignon Blanc, also pairs wonderfully.

For casual gatherings, I like to keep it simple. Maybe add a small side salad or some fresh fruit, but honestly, this dish shines all by itself. It’s one of those meals you can serve without much fuss, and everyone will love it!

Recipe FAQs and Variations

Check out More Giada salad Recipes:

• Giada De Laurentiis Panzanella Recipe
• Giada Candied Lemon and Arugula Salad
• Giada De Laurentiis Baccala Salad