Fennel- and Dill-Rubbed Grilled Salmon

Ingredients for Fennel- and Dill-Rubbed Grilled Salmon

• 1 tablespoon fennel seeds

• 50g 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 1.8kg side of salmon with skin (preferably wild salmon)

• Olive oil

How to make Fennel- and Dill-Rubbed Grilled Salmon

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 centre, about 8 minutes longer. Using rimless baking sheet, remove salmon from grill. Gently slide salmon, flesh side up, onto platter and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.