Fennel- and Dill-Rubbed Grilled Salmon

Name: Fennel- and Dill-Rubbed Grilled Salmon
Yield: 4 servings
Ingredients: 1 1 tablespoon fennel seeds; 1 1/4 cup plus 2 teaspoons (packed) golden brown sugar; 1 3 tablespoons Pimentón de la Vera (Spanish smoked paprika); 1 1 tablespoon coarse kosher salt; 1 2 teaspoons freshly ground black pepper; 1 2 teaspoons dried dill weed; 1 Nonstick vegetable oil spray; 1 1 3 3/4- to 4-pound side of salmon with skin (preferably wild salmon); 1 Olive oil

From the kitchen of Carly

Fennel and dill meet smoked paprika in a spice rub that blooms on the grill. Salmon cooks skin-side up first, then flips to finish with a golden crust. The result is smoky, aromatic, and flaky without drying out.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 tablespoon fennel seeds
11/4 cup plus 2 teaspoons (packed) golden brown sugar
13 tablespoons Pimentón de la Vera (Spanish smoked paprika)
11 tablespoon coarse kosher salt
12 teaspoons freshly ground black pepper
12 teaspoons dried dill weed
1Nonstick vegetable oil spray
11 3 3/4- to 4-pound side of salmon with skin (preferably wild salmon)
1Olive oil

Instructions

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 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.