Salmon with Radicchio and Anchovy-Honey Dressing

Published April 3, 2025

Prep & Cook Time

• Total Time: 25 minutes

• Prep Time: 5 minutes

• Cook Time: 20 minutes

Ingredients

For the Main Dish (Salmon & Radicchio)

• 1 pound (450g) skin-on salmon fillet, preferably center-cut (ensures even cooking)

• Kosher salt and freshly ground black pepper

• 4 tablespoons extra-virgin olive oil (divided)

• 1 small shallot, finely sliced

• 1 head radicchio (about ¾ pound/340g), cored and cut into 8 equal wedges (for uniform wilting)

• 1 medium lemon (juiced, about 2 tablespoons fresh juice)

For the Anchovy-Honey Dressing

• 2 anchovy fillets (rinsed if packed in oil to reduce excess salt)

• 2 teaspoons honey (substitute options in notes)

• 1 teaspoon Dijon mustard

• 1 tablespoon extra-virgin olive oil (remaining)

• 1 tablespoon lemon juice (remaining)

Preparation Steps

Step 1: Prep the Oven & Salmon

Preheat oven to 375°F (190°C). Pat the salmon fillet very dry with paper towels—this ensures a crispy skin during searing. Season both sides generously with kosher salt and freshly ground black pepper.

Step 2: Sauté Radicchio & Shallots

Heat 2 tablespoons olive oil in a large, oven-safe skillet over medium-high heat. Add the shallot and a pinch of salt; sauté until translucent and slightly softened, about 1 minute. Add the radicchio wedges and cook, turning occasionally, until they begin to wilt and edges turn golden, about 2–3 minutes. Overcooking causes bitterness, so aim for slight wilting. Add half the lemon juice, another pinch of salt, and a grind of black pepper. Stir, then push radicchio to the pan’s perimeter, creating a central "nest" for the salmon.

Step 3: Sear the Salmon Skin-Side Down

Pour the remaining 1 tablespoon olive oil into the pan’s center. Gently place the salmon skin-side down in the oil. Cook undisturbed for 3 minutes—this crisps the skin without breaking it.

Step 4: Roast Until Just Done

Transfer the skillet to the preheated oven and roast for 10 minutes. The salmon is ready when it flakes easily with a fork (internal temperature: ~145°F/63°C for medium-rare, or 160°F/71°C for medium). The radicchio should be tender with lightly charred spots.

Step 5: Make the Anchovy-Honey Dressing

While the salmon roasts, mash the anchovies in a small bowl with a fork until smooth (or pound to a paste with a mortar and pestle). Whisk in honey, Dijon mustard, remaining olive oil, and remaining lemon juice. Season with salt and black pepper to taste; adjust until tangy-sweet balance is achieved.

Step 6: Plate & Serve

Transfer the salmon to a large plate (skin-side up) and arrange radicchio wedges around it. Drizzle the dressing over the top and serve immediately to preserve the crispy skin and vibrant radicchio texture.

Pro Tips & Variations

• Honey Substitutes: For allergies, use maple syrup, brown sugar, or replace with 1 tablespoon balsamic vinegar (sweet, acidic, and radicchio-friendly).

• Radicchio Alternatives: Swap with baby bok choy, Swiss chard, or escarole for similar earthy notes.

• Dressing Adjustments: Double the dressing for extra flavor (some reviewers did this, and it’s recommended for bold taste).

• Crispy Skin Secret: Never flip the salmon during cooking—skin-side up plating highlights the crispy crust, while radicchio’s natural sugars and citrus balance bitterness.

Community Testimonials

• "Radicchio was not bitter! Sautéed, roasted, and dressed, it’s surprisingly mild. Pro tip: proper cooking time + dressing = game-changer." – @Wm

• "Love this recipe! Tried chicken thighs instead of salmon—sautéed with radicchio first, finished in the oven. Just as delicious as the original."

• "Effortless and delicious! Inhaled it—putting it on repeat. The anchovy dressing is the star."

• "Doubled the dressing, and we devoured it all. Restaurant-quality, zero regrets."

Enjoy this vibrant, balanced dish—crispy salmon, tender radicchio, and a tangy anchovy dressing that elevates every bite!