Salmon With Radicchio and Anchovy Sauce
Published April 3, 2025
- Total Time
- 25 minutes
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound skin-on salmon fillet, preferably center cut
- Salt and black pepper
- 4tablespoons olive oil
- 1small shallot, sliced
- 1head radicchio (about ¾ pound), cut into 8 wedges
- 1lemon, juiced
- 2anchovy fillets
- 2teaspoons honey
- 1teaspoon Dijon mustard
Nutritional analysis per serving (2 servings)
811 calories; 58 grams fat; 11 grams saturated fat; 0 grams trans fat; 29 grams monounsaturated fat; 12 grams polyunsaturated fat; 22 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 51 grams protein; 1165 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 375 degrees. Pat salmon very dry and season all sides with salt and pepper.
- Step 2
Heat 2 tablespoons olive oil in a large skillet over medium-high. Add shallot and a pinch of salt, and cook until slightly softened, about 1 minute. Add radicchio and cook, turning the radicchio occasionally, until it begins to wilt, about 2 minutes. Add half the lemon juice, another pinch of salt and a bit of freshly ground black pepper. Give it all a stir, then push the radicchio to the sides of the pan.
- Step 3
Pour 1 tablespoon olive oil into the center of the pan and nestle in the salmon, skin side down. Cook, undisturbed, until the skin is golden and releases easily from the pan, about 3 minutes.
- Step 4
Transfer the pan to the oven and roast until salmon is just cooked through and radicchio is tender and lightly charred in spots, about 10 minutes. (If your salmon is on the thinner side, it may cook faster.)
- Step 5
Meanwhile, use a fork to mash the anchovies in a small bowl (or pound to a paste with a mortar and pestle). Whisk in honey, mustard, remaining 1 tablespoon olive oil, and remaining lemon juice. Season with salt and black pepper. Taste and adjust seasonings.
- Step 6
Plate the salmon on a large plate or platter, skin side up, and tuck the radicchio wedges around it. Drizzle the dressing over the top and serve.
Private Notes
Comments
If you're allergic to honey, aren't you pretty familiar with the substitutes for honey? Maple syrup is right there. So is brown sugar. Or dial back the lemon juice and use some balsamic vinegar instead, which is sweet and often paired with radicchio.
Maybe baby bok choy? Or Swiss chard?
I love salmon, and the anchovy dressing has just moved to the top of my must-try list. However, my taste buds cannot tolerate radicchio and other bitter greens; any suggestions for substitutes? Also, if you serve the salmon skin-side up be sure to provide very sharp (or serrated) knives for cutting or else diners will likely maul the salmon flesh below the skin.
This may be the least successful recipe in the NYT. The pan to include fish and radicchio would need to be beyond huge. Portions are too big. Great idea but mechanics don’t work.
Delicious as written. The radicchio cooked down nice and mild- doubled the dressing.
This was my first time trying anchovies and they were very nice. I couldn’t mash the anchovies well enough so i used a blender, but had to double the sauce recipe to reach the blender blades. My honey was crystallized so I subbed maple syrup, but I think the sauce was a little too sweet, so I would not sub the honey for maple syrup 1:1 if you’re into that sort of thing. I also couldn’t be bothered to descale a salmon filet so I used skinless and popped it under the broiler to crisp the outside a little. Served with mashed potatoes, very good!
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