Chia Crusted Salmon Recipe
Crispy, pan-seared chia crusted salmon is served over cool and crunchy fennel slaw, topped with quick pickled onions and dill. Paleo and gluten-free!
How to Make the Best Chia Crusted Salmon
This chia crusted salmon is a stunning weeknight dinner that comes together in just 30 minutes. The chia seeds create a beautifully crispy, nutty crust that’s packed with omega-3s and fiber, making this dish as nutritious as it is delicious. Paired with a cool and crunchy fennel slaw, it’s a perfect balance of textures and flavors.
The secret to a perfect chia crust is pressing the seed mixture firmly onto the salmon and making sure your pan is nice and hot before adding the fish. This ensures that gorgeous golden-brown crust forms without the salmon sticking. The fennel slaw provides a refreshing contrast with its anise notes and bright lemon dressing.
Whether you’re following a paleo or gluten-free lifestyle or simply looking for a healthy dinner option, this chia crusted salmon delivers on all fronts. It’s elegant enough for entertaining yet simple enough for a busy weeknight meal.
Chia Crusted Salmon
Crispy, pan-seared chia crusted salmon is served over cool and crunchy fennel slaw, topped with quick pickled onions and dill. Paleo and gluten-free!
Ingredients
Chia Crusted Salmon
Fennel Slaw
Instructions
Fennel Slaw
- Place the slaw ingredients in a medium bowl and toss well, adjusting salt and lemon. Set aside.
Chia Crusted Salmon
- Brush the tops of salmon with olive oil. Place salt, pepper, dried herbs, granulated garlic, and chia seeds in a small bowl and mix. Coat the top of the fish liberally with the chia mixture, pressing it down hard with your fingers, all the way to the edges.
- Heat olive oil in a pan over medium-high heat. Let the pan get hot. Add the salmon, chia seed side down and pan sear 3-4 minutes until golden and crispy.
- Using a metal spatula, carefully turn over to keep the crust intact and continue cooking until the fish is cooked to desired doneness, 3-4 more minutes, or more depending on thickness.
- Divide the fennel slaw between two plates and place fish on top. Squeeze with lemon and top with optional pickled red onions and fresh dill.
Notes
- A mandolin is great for thinly slicing the fennel bulb.
- Make sure the pan is hot before adding the salmon to get a nice crispy crust.
- For best results, use a metal spatula when flipping to keep the chia crust intact.
