Fennel- and Coriander-Spiced Salmon Fillets

From the kitchen of Carly

Salmon gets a warm spice crust from toasted fennel and coriander seeds, then hits the grill until the center turns just opaque. Oil brushed on first helps the aromatics stick and keeps the fish moist. Done in under ten minutes.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 1/2 tablespoons fennel seeds
  • 11 1/2 teaspoons coriander seeds
  • 16 6-ounce skinless salmon fillets (each about 1 to 1 1/4 inches thick)
  • 1Extra-virgin olive oil

Instructions

  1. Prepare barbecue (high heat). Coarsely grind fennel seeds and coriander seeds in spice grinder. Brush salmon fillets generously with oil. Sprinkle both sides of fillets with salt and pepper, then with spice mixture, pressing to adhere.

  2. Grill salmon, covered, until center is just opaque, about 4 minutes per side.