Fennel- and Dill-Rubbed Grilled Salmon

Fennel- and Dill-Rubbed Grilled Salmon
Fennel- and Dill-Rubbed Grilled Salmon
Be sure to buy the salmon with the skin on, which makes it much easier to handle as it grills. Keep in mind this is a special cut that your fish market or supermarket seafood counter may have to order. What to drink: Tom Douglas likes to pair this with a Washington State Chardonnay. Try: Columbia Crest 2002 Grand Estates Chardonnay ($11).
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 8 servings
American Fish Herb Fourth of July Backyard BBQ Seafood Salmon Fennel Summer Grill/Barbecue Dill Bon Appétit
  • olive oil
  • 1 tablespoon fennel seeds
  • nonstick vegetable oil spray
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon coarse kosher salt
  • 2 teaspoons dried dill weed
  • Carbohydrate 8 g(3%)
  • Cholesterol 27 mg(9%)
  • Fat 9 g(13%)
  • Fiber 1 g(5%)
  • Protein 11 g(21%)
  • Saturated Fat 2 g(9%)
  • Sodium 142 mg(6%)
  • Calories 151

Preparation 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 (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. Market tip: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).

Preparation 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 (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. Market tip: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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