FENNEL- AND DILL-RUBBED GRILLED SALMON

Fennel- and Dill-Rubbed Grilled Salmon image

Provided by Tom Douglas

Yield Makes 8 servings

Number Of Ingredients 9

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

Steps:

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.