Fennel- And Dill-Rubbed Grilled Salmon – a delicious recipe with fennel seeds, golden brown sugar, paprika, coarse kosher salt, freshly ground black pepper, dill weed. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
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 (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.
105
kcal
Calories
3
g
Fat
14
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 tablespoon fennel seeds, 1/4 cup plus 2 teaspoons (packed) golden brown sugar, 3 tablespoons Pimenton de la Vera (Spanish smoked paprika), 1 tablespoon coarse kosher salt, and more.
Yes, Fennel- And Dill-Rubbed Grilled Salmon falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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