Serves: 4 to 6
Leaving the skin on a fillet helps keep the fish intact during grilling and it allows for easy removal from the grill. Turn off the grill during the last few minutes to avoid overcooking the fish.
Place fennel and cumin seeds in a dry sauté pan over medium heat. Toast until the spices are fragrant, stirring occasionally, 2 to 3 minutes. Grind spices, salt and pepper in a clean coffee grinder or using a mortar and pestle, until medium-ground.
Mix together the ground spices and oil. Lightly press the mixture over the top of the fillet. The fish may be refrigerated up to 4 hours or grilled immediately.
Preheat the grill to medium-high heat. Place the salmon on the grill, spice-side down, and sear for 2 minutes. Carefully flip it over, using a large, flat spatula, to skin-side down, and close the lid. Cook until the fish is just done — you should be able to easily flake a piece from the center of the fillet with a fork — 6 to 8 minutes per inch, measured at the thickest part. To prevent over-cooking, turn off the heat during the last 5 minutes of grilling.
Carefully remove the fillet from the grill using a large, flat spatula and transfer to a serving platter.
Each serving: 370cal, 21g fat (3.5g sat), 115mg chol, 290mg sodium, 1g carb, 1g fiber, 41g protein
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