Grilled Herb Salmon

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Serves 8 | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

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 4-pound side of salmon with skin
Olive oil


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

Spray grill rack with nonstick spray. Prepare barbecue at 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.

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