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Chia Crusted Salmon, served over cool crunchy fennel slaw, topped with quick pickled onions. A simple, elegant dinner that is quick and healthy. #salmon #fennel #chia #fennelslaw #fennelsalad

Pan Seared Salmon with Chia Seeds, Fennel Slaw and Pickled Onions

  • Author: Sylvia Fountaine
  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 30 minutes
  • Yield: 2
  • Category: paleo, main, fish, entree, Gluten-free, low carb
  • Method: Pan Seared
  • Cuisine: Northwest


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!


Pan Seared Salmon
  • 2  4-6 ounces Wild Salmon (or Steelhead) filets ( I prefer thicker cuts)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon dried mint, dill or tarragon
  • 1/2 teaspoon granulated garlic
  • 2 teaspoons chia seeds
  • 1 tablespoon olive oil
  • ½ lemon ( to finish)
Fennel Slaw:
  • 1 extra large fennel bulb, very thinly sliced ( a mandolin is great for this)
  • 1 Turkish cucumber
  • 1/4 cup thinly sliced sweet onion
  • 1/2 ounce package dill or tarragon
  • 2 tablespoons olive oil
  • 23 tablespoon lemon juice
  • Salt and pepper to taste

Quick Pickled red onions

Fresh dill for garnish


Make the slaw. Place the slaw ingredients in a medium bowl and toss well, adjusting salt and lemon. Set aside.
Brush the tops of salmon with olive oil.
Place salt, pepper, dried herbs, granulated garlic, chia seeds in a small bowl and mix.
Coat the top of the fish liberally with the chia mixture, pressing it down well with your fingers, all the way to the edges.
Heat olive oil in a pan over medium heat. Let the pan get hot.
Add the fish, chia seed side down and pan sear  3-4 minutes until golden and crispy . Using a metal spatula, carefully turn over, to keep crust in tact and continue cooking until 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 pickled red onions and fresh dill.


If using salmon with skin, feel free to salt and crisp the skin side too, placing chia mix on the fleshy side.

I find that using a thin metal spatula ( especially in a cast iron skillet) helps to keep the crust ( in this case, chia crust) more intact. Just a personal preference.

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