Yields Makes 8 servings
AuthorDory Ford
September is the last chance to enjoy wild Alaska salmon, and Ford seizes the moment. Prep and Cook Time: about 20 minutes.

How to Make It

Step 1
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.

Step 2
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.

Step 3
3

Preheat charcoal or gas grill to medium (you can hold your hand 1 to 2 in. 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.

Step 4
4

Note: Nutritional analysis is per serving.

Ingredients

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

Directions

Step 1
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.

Step 2
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.

Step 3
3

Preheat charcoal or gas grill to medium (you can hold your hand 1 to 2 in. 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.

Step 4
4

Note: Nutritional analysis is per serving.

Fennel-Spiced Wild Salmon