Grilled Herb Salmon
CATEGORIES
INGREDIENTS
  • Servings: 8
  • 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
DIRECTIONS
  1. Finely grind fennel seeds in spice mill or coffee grinder. Transfer to small bowl. Mix in next 5 ingredients.
  2. Spray grill rack with nonstick spray. Prepare barbecue at medium-high heat.
  3. Brush salmon lightly on both sides with olive oil. Rub spice mixture generously over flesh side of salmon.
  4. 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.