Sautéed salmon with fennel beurre blanc from Dinner in French: My Recipes by Way of France (page 159) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute ground fennel for fennel pollen.

  • angela_gnbj4y on April 26, 2026

    Made this for dinner tonight with a beautiful piece of wild caught salmon. Did not have fresh fennel so omitted but used the fennel seed where called for. When I say this was DIVINE! 10/10. The salmon was cooked absolutely perfectly and the beurre blanc was a bit of a faff but completely worth the effort.

  • ellwell on March 12, 2026

    We made this because we had the ingredients on hand. The buerre Blanc did not pick up the flavor of fennel very well, but the buerre blanc itself was delicious on the salmon served with couscous. I think it would be better served with orzo or rice.

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