Fennel- and Dill-Rubbed Grilled Salmon

Name: Fennel- and Dill-Rubbed Grilled Salmon
Total time: 25 min
Yield: 8 servings
Ingredients: 1 tablespoon fennel seeds; ¼ cup golden brown sugar; 3 tablespoons Pimentón de la Vera; 1 tablespoon coarse kosher salt; 2 teaspoons freshly ground black pepper; 2 teaspoons dried dill weed; 1 spray Nonstick vegetable oil spray; 4 pound salmon; 2 tablespoons Olive oil

A flavorful grilled salmon dish featuring a aromatic spice rub made with fennel seeds, dill, and Spanish smoked paprika. The salmon is grilled to perfection with a sweet and smoky crust that complements the rich fish.

8 servings

25 min

Published October 4, 2025

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Ingredients

•1 tablespoon fennel seeds
•¼ cup golden brown sugar
•3 tablespoons Pimentón de la Vera
•1 tablespoon coarse kosher salt
•2 teaspoons freshly ground black pepper
•2 teaspoons dried dill weed
•1 spray Nonstick vegetable oil spray
•4 pound salmon
•2 tablespoons Olive oil

Cooking Instructions

1.
Finely grind fennel seeds in spice mill or coffee grinder. Transfer to small bowl. Mix in next 5 ingredients.
5 min
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.
20 min