Fennel-and-Dill Rubbed Grilled Salmon

Chef Richard 8 Servings 30 minutes

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.