Salmon with Pernod

Salmon fillet baked with subtle flavours of anise and fennel and a buttery Pernod sauce.

Aix-en-provence market
Market day, Aix-en-Provence, France

One of the best ways to experience French culture is by shopping at the outdoor markets and specialty shops found throughout France. The vibrant colours and aromas will please the senses. Listening to the vendors and shoppers speaking en Francais provides a very practical French language lesson for visitors. Your outing is even more fun if you’re on a mission to find ingredients for a meal, like this salmon dish.

After picking up some fresh vegetables, pop into a poissonnerie (fishmonger) to select some fresh salmon filets. Next, head down to the local cave à vins (wine shop) for some rosé wine, such as Tavel, which will pair nicely with the salmon.  Remember to pick up some Pernod as well.   Next, hit the patisserie (pastry shop) for a fancy French dessert or two.  Finally, breeze through the outdoor marché aux fleurs (flower market) for a fresh bouquet for that finishing touch to your presentation.

salmon with pernod

I’ve tried some variations on this recipe. As seen in the photo above, I’ve left out the fennel and added roasted red peppers and shallots to bake along with the salmon. Roasted potatoes and Brussel sprouts make nice sides for the plate.

5 from 1 vote
salmon with pernod
Salmon with Pernod
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

Salmon fillet baked with subtle flavours of anise and fennel and a buttery Pernod sauce.

Course: Main Course
Cuisine: French
Servings: 2
Calories: 280 kcal
Author: Kevin Lamoureux
Ingredients
  • 1 lb salmon filet
  • 1 cup fennel thinly sliced white part
  • ¼ cup Pernod or other anise flavoured liqueur
  • Fresh ground pepper and salt to taste
  • 2 tbsp butter
  • ½ tsp anise seeds
Instructions
  1. Preheat oven to 400°
  2. Place salmon filets in greased enamel coated cast iron casserole dish

  3. Top evenly with dabs of butter
  4. Cover with fennel slices, red pepper

  5. Sprinkle with salt, pepper, anise and Pernod

  6. Cook uncovered for 25 minutes for average thickness filets or 2-5 minutes more for thicker, less for thinner
  7. Carefully remove the fillets from the pan and arrange on serving plates.  Drizzle the remaining pan liquids over the salmon.

Recipe Notes

The salmon is at its best when it is just barely cooked through so the timing is essential.

You may also like...

1 Response

  1. Gimi says:

    I made this for a dinner party of 10 people and they loved it. Next time I wont forget the Pernod.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.