Recipe

Fennel-spiced wild salmon

Name: Fennel-spiced wild salmon
Yield: 8
Ingredients: 2 tsp fennel seeds; 1 tsp coarse sea salt or kosher salt; 1/2 tsp freshly ground black pepper; 8 skinless wild Alaska salmon fillets (each 5 oz. and 1 inch thick); 2 Tbsp canola oil

Shared by erin

Yield: 8

Ingredients

2 tsp fennel seeds
1 tsp coarse sea salt or kosher salt
1/2 tsp freshly ground black pepper
8 skinless wild Alaska salmon fillets (each 5 oz. and 1 inch thick)
2 Tbsp canola oil

Instructions

1
In a small, unoiled frying pan over medium heat, toast fennel seeds, stirring occasionally, until fragrant and a shade darker, 3 to 5 minutes. Put fennel seeds, salt, and pepper in a clean coffee or spice grinder and grind until coarsely ground.
2
Rinse salmon fillets and pat dry. Dust each fillet generously with spice mix, then rub it in gently. Pour oil onto a platter and lightly coat fillets.
3
Preheat charcoal or gas grill to medium (you can hold your hand 1 to 2 inches above the grill only 4 to 5 seconds). Cook salmon, skinned (outer) sides up, 3 minutes (close lid on gas grill). Turn salmon over and cook 3 minutes, or until moist and only slightly pink in center (cut to check). Let salmon rest 3 to 5 minutes.