This is an incredibly easy—but at the same time not unimpressive—dish. Delicious with some steamed potatoes and salad. I urge you to cook the salmon very briefly; the surface should be nearly raw, although just warm enough. Overcooked salmon is dry, boring, and therefore a waste. You will immediately recognize the moment of going “too far” when you see white solidified protein appearing on the surface. Since you are cooking an entire side of salmon that is uneven in thickness, you’ll cover the flatter and thinner tail end with slices of fennel and cook the salmon only briefly. You’ll be all right.