Serves 6
18 min
Fennel- and Coriander-Spiced Salmon Fillets
Recipe GLPR1fee08f8f05433
Grilled salmon fillets seasoned with toasted fennel and coriander seeds, finished on a high-heat barbecue for a delicate, opaque interior. The aromatic spices create a flavorful crust while keeping the fish moist and tender. A simple, elegant dish ready in minutes.
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Ingredients
1 1/2 tablespoons fennel seeds
1 1/2 teaspoons coriander seeds
6 skinless salmon fillets (6 ounces each, about 1 to 1 1/4 inches thick)
Extra-virgin olive oil
Sea salt to taste
Ground black pepper to taste
Directions
Preheat a barbecue grill to high heat (about 450–500°F). Toast fennel seeds and coriander seeds in a small skillet over medium heat for 1–2 minutes, stirring occasionally, until fragrant. Transfer to a spice grinder and coarsely grind until broken into small pieces but not powdered. Set aside.
Pat salmon fillets dry with paper towels. Brush both sides generously with extra-virgin olive oil.
Season both sides of each fillet evenly with sea salt and black pepper. Divide the ground spice mixture evenly among the fillets, sprinkling it on both sides and pressing gently with your fingertips so the spices adhere to the oil.
Place fillets skin-side up on the grill grates. Cover the grill and cook for approximately 4 minutes without moving them.
Carefully flip each fillet and cover the grill again. Cook for another 4 minutes or until the center of each fillet reaches an internal temperature of 145°F when checked with an instant-read thermometer, or until the flesh is just opaque throughout when tested with a fork.
Transfer to a serving platter and serve immediately while hot.
