Ingredients Jump to Instructions ↓

  1. 1 tablespoon fennel seeds

  2. 1/4 cup plus 2 teaspoons (packed) golden brown sugar

  3. 3 tablespoons Pimentón de la Vera (Spanish smoked paprika)

  4. 1 tablespoon coarse kosher salt

  5. 2 teaspoons freshly ground black pepper

  6. 2 teaspoons dried dill weed

  7. Nonstick vegetable oil spray

  8. 1 3 3/4- to 4-pound side of salmon with skin (preferably wild salmon)

  9. Olive oil

Instructions Jump to Ingredients ↑

  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.


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