Tragano Solomo Recipe | PBS Food

This simple and elegant crispy skin salmon recipe highlights the bright flavors and beautiful textures of the Mediterranean. The crispy salmon skin paired with the bursting cherry tomatoes, briny olives, and perfectly wilted fennel evoke the essence of the Mediterranean and will bring a smile to your face. Explore more Mediterranean cooking in Life of Loi: Mediterranean Secrets.


Yield: 2 servings



  • 2 salmon tranches, 6 oz each, skin on
  • 6 tablespoons olive oil
  • 7-9 cherry tomatoes
  • 5-6 kalamata olives, pitted
  • 3 sprigs fresh thyme
  • 1 lemon, sliced
  • ½ fennel bulb, thinly sliced
  • ¼ cup fennel fronds, chopped
  • Salt and pepper to taste, as needed
  • Dry Greek oregano, to taste


  1. Preheat oven to 400ºF.
  2. Gently pat the pieces of salmon dry using paper towels.
  3. In a large sauté pan over medium heat, add 1-2 tablespoons of olive oil, and allow the oil to get hot.
  4. Once hot, place the salmon in the pan, skin side down; gently press salmon in place for 12-15 seconds to ensure all the skin makes contact with the pan. Allow the salmon to cook for 4-5 minutes, until the skin is crisp, and the flesh of the salmon begins to turn opaque. Flip the salmon and continue cooking, until the fish is mostly opaque.
  5. While salmon is cooking, place a sheet of parchment paper on the work surface. Add cherry tomatoes, olives, thyme, lemon slices, fennel fronds, and sliced fennel to the center of the parchment paper. Season to taste with salt, pepper, and oregano, and dress with 2 tablespoons of olive oil.
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