Grilled Salmon With Fennel & Pepper Crust – a delicious recipe with Salmon, cooking spray, fennel, pepper, salt, tomato. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Preheat grill to med/350.
2
Rinse salmon filets and pat dry. Cut an aluminum foil square for each filet & spray entire surface well with cooking spray. Place 1 filet near the center front edge of each piece of foil.
3
Combine fennel, pepper, sea salt, and sundried tomato in a food processor (or electric coffee grinder) and process to granular (like coffee grounds). Smear the fennel mixture generously on the top side of each salmon filet. Fold foil to cover top of filet, roll sides to seal, but leave front edge open to let steam escape while cooking.
4
Place each foil pack on the grill, seasoned side down (skin side up) and cook for 6-8 minutes (depending on thickness). Flip and cook another 6 minutes or until fish flakes easily with a fork.
161
kcal
Calories
10
g
Fat
1
g
Carbs
15
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 6 ingredients. The key ingredients include: 3-4 Salmon filets (with or without skin), cooking spray, 1 tbsp fennel, 2 tsp freshly cracked black pepper, and more.
Yes, Grilled Salmon With Fennel & Pepper Crust 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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