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Recipes

Fennel- and Dill-Rubbed Grilled Salmon

By Tom DouglasPhotography by Mark Thomas
Image may contain Food Pork Steak Supper Dinner and Meal

Recipe information

  • Yield

    8 Servings

Ingredients

1

tablespoon fennel seeds

1

/4 cup plus 2 teaspoons (packed) golden brown sugar

3

tablespoons Pimentón de la Vera (Spanish smoked paprika)

1

tablespoon coarse kosher salt

2

teaspoons freshly ground black pepper

2

teaspoons dried dill weed

Nonstick vegetable oil spray

1

3 3/4- to 4-pound side of salmon with skin (preferably wild salmon)

Olive oil

Need to make a substitution?

Preparation

  1. Step 1

    Finely grind fennel seeds in spice mill or coffee grinder. Transfer to small bowl. Mix in next 5 ingredients.

    Step 2

    Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Brush salmon lightly on both sides with olive oil. Rub spice mixture generously over flesh side of salmon. Place salmon, skin side up, on grill rack; cover and cook until fish is slightly firmer, about 8 minutes. Slide rimless baking sheet under salmon to turn salmon over without breaking. Place another rimless baking sheet atop salmon. Using both hands, firmly hold baking sheets together and invert salmon; slide salmon, flesh side up, off baking sheet and onto grill rack. Cover and grill until just opaque in center, about 8 minutes longer. Using rimless baking sheet, remove salmon from grill. Gently slide salmon, flesh side up, onto platter and serve.

    Step 3

    Look for Pimentón de la Vera at specialty foods stores, or order it from La Tienda (888-472-1022; tienda.com) or The Spanish Table (206-682-2827; spanishtable.com).

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