Fennel and Dill Rubbed Grilled Salmon

A featured Wine Club recipe for Trombetta Family Wines.
Fennel and Dill Rubbed Grilled Salmon


An exceptional addition to the natural flavors of the salmon, the fennel and dill create a perfect summer dish! Be sure to buy the salmon with the skin on, which makes it much easier to handle as it grills.

Yield: 8
Prep Time: 10 Minutes
Cook Time: 18 Minutes


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


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.

Recipe sourced from epicurious.com