Fennel- and Dill-Rubbed Grilled Salmon

Fennel- and Dill-Rubbed Grilled Salmon
Photo by Mark Thomas


  • 2 teaspoons dried dill weed
  • Olive oil
  • 14 teaspoons golden brown sugar
  • Nonstick vegetable oil spray
  • 1 tablespoon coarse kosher salt
  • 1 3 3/4- to 4-pound side of salmon with skin (preferably wild salmon)
  • 3 tablespoons Pimentn de la Vera (Spanish smoked paprika)
  • + 2 more ingredients
    • 1 tablespoon fennel seeds
    • 2 teaspoons freshly ground black pepper

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...

View full recipe at Epicurious


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