Fennel-and-Dill Rubbed Grilled Salmon
A few clever tricks – such as using un-rimmed baking sheets to flip the fish – make it easy to grill a whole side of salmon. (Even simpler: Use a grill basket.)
- 1 tablespoon fennel seeds
- ¼ cup plus 2 teaspoons (packed) golden brown sugar
- 3 tablespoons sweet or hot smoked Spanish paprika (Pimentón de La Vera)
- 1 tablespoon coarse kosher salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons dried dill
- Nonstick vegetable oil spray
- 1 3¾- to 4-pound side of salmon with skin (preferably wild salmon)
- Olive oil
- 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 in 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.