Pink Salmon With Smoky Herb Rub Recipe

Name: Pink Salmon With Smoky Herb Rub
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil, divided; 1 tablespoon smoked sweet paprika; 1 teaspoon fennel seeds; 1 garlic clove; 3 tablespoons chopped fresh flat-leaf parsley; 1 tablespoon chopped fresh tarragon; 1 teaspoon kosher salt, divided; 1 (1 1/2-pound) pink salmon fillet; Cooking spray; 2 lemons, halved

Servings: persons

2 tablespoons olive oil, divided
1 tablespoon smoked sweet paprika
1 teaspoon fennel seeds
1 garlic clove
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh tarragon
1 teaspoon kosher salt, divided
1 (1 1/2-pound) pink salmon fillet
Cooking spray
2 lemons, halved

1
In a mortar, combine 1 tablespoon oil, paprika, fennel seeds, and garlic; grind with a pestle until a smooth paste forms. Gently stir in parsley, tarragon, and 1/2 teaspoon salt. Let stand at least 20 minutes.
2
Lightly rub flesh side of fish with remaining 1 tablespoon oil; sprinkle with remaining 1/2 teaspoon salt. Spoon tarragon mixture over fish; refrigerate 1 hour.
3
Preheat charcoal or gas grill to medium heat.
4
After preheating the grill, turn the left burner off (leave the right burner on), or heap coals to one side of grill to create two temperature zones. Coat grill rack with cooking spray; place on grill. Place lemon halves, cut side down, on heated side of grill. Place fish, skin side down, on unheated side of grill. Cover and grill 10 minutes or until lemon is tender and well marked and fish flakes under gentle pressure. Remove fish from grill; discard skin. Cut fish into quarters. Serve lemon halves with fish.

185

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons olive oil, divided, 1 tablespoon smoked sweet paprika, 1 teaspoon fennel seeds, 1 garlic clove, and more.

Yes, Pink Salmon With Smoky Herb Rub 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.

Pink Salmon With Smoky Herb Rub

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