Start by heating the olive oil in a large skillet over medium heat until shimmering. Add the sliced fennel and cook gently, stirring occasionally, until it begins to soften and turns slightly golden around the edges—about 8 minutes. The fennel will release a sweet aroma and a subtle nutty color.
Add the minced garlic to the fennel in the skillet and cook for another minute, stirring continuously. You’ll notice the garlic becoming fragrant and slightly caramelized, blending its aroma into the fennel’s sweetness.
Pour in the broth, bringing the mixture to a gentle simmer. Let it cook uncovered for about 5 minutes so the fennel softens further and the flavors meld beautifully. You'll see the broth slightly bubbling at this stage.
Season the broth with salt and pepper to taste, adjusting for your preference. Carefully nestle the salmon pieces into the simmering broth, skin side down if applicable. Cover and cook for 8-10 minutes until the salmon is just opaque and flakes easily with a fork.
Gently check the salmon’s doneness; it should be tender and flaky, with the color turning from translucent to opaque. The fennel should be tender yet still hold a slight bite, and the broth will have thickened slightly with the flavors.
Remove the skillet from heat and carefully lift the salmon portions onto serving plates. Spoon the fragrant fennel and broth around the fish, making sure to include some of the caramelized fennel slices for texture and visual appeal.
Finish with a light sprinkle of freshly ground pepper or a drizzle of olive oil, if desired. Serve immediately, allowing the warm, aromatic broth to complement the flaky salmon and tender fennel.
