Grilled Salmon with Rye Panzanella

grilled salmon with rye panzanella
Photo: Armando Rafael
Prep Time:
35 mins
Total Time:
35 mins

Grill the bread and fennel for the panzanella first, then let them soak up the lemon-Dijon vinaigrette while you cook the salmon.


  • 1 teaspoon grated lemon zest, plus 3 tablespoons fresh juice

  • 1 teaspoon country-style Dijon mustard

  • ½ teaspoon sugar

  • 5 tablespoons extra-virgin olive oil, plus more for brushing Kosher salt and freshly ground pepper

  • 1 bulb fennel (12 ounces), halved lengthwise

  • 3 slices (each ½ inch thick) seeded rye bread

  • 3 Persian cucumbers, cut into ½-inch rounds

  • ¼ cup packed chopped fresh dill

  • 4 skin-on salmon fillets, preferably wild (each about 5 ounces), patted dry


  1. Heat grill to medium-high; place a large cast-iron skillet on grates to preheat. In a large bowl, whisk together lemon zest and juice, mustard, and sugar. Whisk in 1/4 cup oil; season with salt and pepper. Lightly brush fennel and bread with oil. Grill directly on grates, turning often, until charred but still crisp, 1 to 2 minutes for bread, 3 to 4 minutes for fennel. Let cool slightly, then thinly slice fennel lengthwise and chop bread into bite-size pieces. Toss with dressing, cucumbers, and dill. Season with salt and pepper.

  2. Season fish on both sides with salt. Swirl remaining 1 tablespoon oil in skillet, then add fish, skin-side down; cover grill. Cook until skin crisps and fish is just cooked through, 4 to 5 minutes. Serve, skin-side up, alongside panzanella.

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