Grilled Salmon with Fennel Spice Rub

Featured by Lioco in the Pinot Noir Wine Club.


1 Tablespoon fennel seeds
1 1/2 Tablespoons natural sea salt
1 Tablespoon coarsely ground pepper
6 (6-8 ounce) Salmon fillets or steaks
Olive oil


Crack and grind the fennel seed in a mortar and pestle or spice grinder. Combine the fennel seed, salt and pepper. This amount is plenty for an entire salmon. If you wish, prepare extra spice mix and keep it on hand for another time. It's great on fish or poultry. Prepare a charcoal or gas grill. If using a charcoal grill, cover the barbecue after the coals are ready so the grill grate will heat up. The grate needs to be very hot or else the salmon will stick. Brush the salmon with a bit of olive oil, then rub the fennel spice mixture onto the fish. Grill for 7 to 10 minutes per inch of thickness measured at its thickest point). Remove fish from the grill and let rest for a few minutes before serving.

Recommended Pairings


2013 Pinot Noir
90 Points
$25.00 $20.00 x 2


2012 Pinot Noir
320 Cases Produced
$58.00 $49.00 x 2


2011 Pinot Noir
91 Points
$42.00 $35.00 x 2

Solomon Hills

2012 Pinot Noir
94 Points
$60.00 $49.00 x 2


2013 Pinot Noir
91 Points
$44.00 $39.00 x 2


2012 Pinot Noir
92 Points
$63.00 $62.00 x 2

J. Wilkes

2013 Pinot Noir
Free Shipping
$35.00 $22.00 x 2


2013 Pinot Noir
75 Cases Produced
$34.00 $28.00 x 2