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Recipe: Spice-Rubbed Grilled Salmon

Main Dishes - Fish, Shellfish
SPICE-RUBBED GRILLED SALMON

2 tablespoons fennel seeds
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon dried dill
1 tablespoon yellow mustard seed
1 tablespoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoon sugar
4 lbs salmon fillets, skin on
Olive oil

Combine all seeds in a skillet over medium heat; toast, shaking pan, until aromatic, 4 to 6 minutes. Grind seeds coarsely. Transfer to a bowl; add sugar, salt and pepper. Rub spice marinade into flesh side of salmon. Let stand 30 minutes; if not grilling right away, refrigerate, wrapped in plastic, for up to 2 days.

WHEN READY TO COOK:
Let salmon come to room temperature before grilling.

Brush grill rack with olive oil; place on grill and heat to hot; coals should be glowing red and rack needs to be very hot. Brush both sides of salmon and hot rack with oil. Grill salmon (if using a gas grill, close lid while cooking), flesh side down, until firm and slightly charred, 4 to 8 minutes. Carefully turn salmon using 2 large spatulas. Cook 4 to 6 minutes more, or until mostly opaque but slightly translucent and cooked through.

Makes 8 servings
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