On Line Cookbook
Fennel and Dill Rubbed Grilled Salmon
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Description:
A terrific recipe from Tom Douglas and Bon Appetit Magazine

Source:
Susanm

Serves/Makes:8

Ingredients
  • 1 tbsp (15 ml) fennel seeds
  • 2 tbsp (30 ml) packed) golden brown sugar
  • 3 tbsp (45 ml) Pimenton de la Vera (Spanish smoked paprika)
  • 1 tbsp (15 ml) coarse kosher salt
  • 2 tsp (10 ml) freshly ground black pepper
  • 2 tsp (10 ml) dried dill weed
  • nonstick vegetable oil spray
  • 1 4 lb (1.8 kg). side of salmon with skin (preferably wild salmon)
  • olive oil
Preparation
  • Finely grind the 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 the 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, flesh side up, off baking sheet and onto grill rack.
  • Cover and grill until just opaque in center, about 8 minutes.
  • Using rimless baking sheet remove salmon from grill.
  • Gently slide salmon, flesh side up, onto a platter and serve.
Comments
This salmon was so good that when I thought I'd lost the magazine I decided I'd better enter the recipe here.

O.k. so we didn't have the Spanish Pimenton so we used regular paprika but you can get it at specialty food stores or order it online from La Tienda or The Spanish Table. We'll try to remember to do that for next time.

Also, with no offense to Tom Douglas, we cut down a little on the brown sugar from his suggested 1/4 c. plus 2 t. and it turns out terrific. :)

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity
Email This To A Friend
Do you know someone who would like this recipe?
Fill in this form, then click 'Send Recipe'. The cookbook will email it to them.
Please be exact when entering the email addresses; otherwise, the recipe will get lost in cyberspace.

Mail to:
Your email:
Your name:

Copyright ©1997-2017 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Send comments to our email. For more information, check our About the Cookbook page.