Fennel And Herb Salmon Fillet (Fennel Seed)
This grilled salmon recipe is a delectable blend of flavorful spices and citrusy hints. The salmon is perfectly seasoned with a fragrant spice rub and cooked to tender perfection on the grill. The addition of grilled lemons adds a zesty touch that complements the savory fish. With each juicy bite, you'll savor the smoky, spiced notes that make this dish a delightful treat for any occasion.
— Constant Cookbook
Ingredients
- 1 tsp. fennel seed
- 1 tsp. Mexican oregano
- 1/4 tsp. red pepper flakes
- 1 1/2 tsp. peppercorns
- 1/2 tsp. kosher salt
- 1 Tbs. extra-virgin olive oil, plus more for brushing
- 1 salmon fillet, 3 1/2 to 4 lb., with skin, pin bones removed
- 3 lemons, halved
Instructions
- Prepare a charcoal or gas grill for indirect grilling over medium heat. In a spice grinder, combine the fennel seed, oregano and red pepper flakes and pulse 5 to 10 times to crack the fennel. Add the peppercorns and pulse 3 to 5 times to crack the peppercorns; do not grind completely. Pour the spice rub into a small bowl and stir in the salt. Set aside. Tear off a piece of aluminum foil slightly more than twice the length of the salmon fillet. Fold the foil in half crosswise and fold up the edges to create a 1-inch rim. Prick the foil with a fork in 5 places to allow heat to circulate. Generously brush the foil with olive oil. Place the salmon, skin side down, on the foil and brush with the 1 Tbs. olive oil. Sprinkle the spice rub evenly over the salmon, pressing the mixture into the flesh. Place the salmon with the foil on the grill rack, away from the heat source. Cover the grill and cook until the salmon flesh flakes when a knife is inserted into the thickest part, 15 to 30 minutes. During the last 10 minutes of cooking, place the lemon halves, cut side down, on the grill.Transfer the salmon with the foil and the lemons to a carving board or baking sheet. Carefully slide 2 spatulas between the salmon flesh and the skin, ease the flesh from the skin and place the fish on a large platter; discard the skin. Squeeze the juice from 2 of the grilled lemon halves over the fish. Cut each of the remaining lemon halves into 4 wedges and arrange on the platter. Serve immediately. Serves 8 to 10. Adapted from Williams-Sonoma, <i>Essentials of Roasting</i>, by Rick Rodgers, Melanie Barnard &amp; Bob &amp; Colleen Simmons (Oxmoor House, 2004).
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