Best 7 Fennel And Dill Rubbed Grilled Salmon Recipes

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Fennel and dill rubbed grilled salmon is a delightful dish that combines the fresh, aromatic flavors of fennel and dill with the rich, succulent taste of grilled salmon. This recipe is a perfect way to enjoy the health benefits of salmon, which is a good source of omega-3 fatty acids, protein, and vitamins. The fennel and dill rub imparts a unique flavor to the salmon, making it a standout dish that is sure to impress your family and friends.

Let's cook with our recipes!

FENNEL- AND DILL-RUBBED GRILLED SALMON



Fennel- and Dill-Rubbed Grilled Salmon image

Provided by Tom Douglas

Categories     Fish     Herb     Fourth of July     Backyard BBQ     Seafood     Salmon     Fennel     Summer     Grill/Barbecue     Dill     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 9

1 tablespoon fennel seeds
1/4 cup plus 2 teaspoons (packed) golden brown sugar
3 tablespoons Pimentón de la Vera (Spanish smoked paprika)
1 tablespoon coarse kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons dried dill weed
Nonstick vegetable oil spray
1 3 3/4- to 4-pound side of salmon with skin (preferably wild salmon)
Olive oil

Steps:

  • Finely grind fennel seeds in spice mill or coffee grinder. Transfer to small bowl. Mix in next 5 ingredients.
  • Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Brush salmon lightly on both sides with olive oil. Rub spice mixture generously over flesh side of salmon. Place salmon, skin side up, on grill rack; cover and cook until fish is slightly firmer, about 8 minutes. Slide rimless baking sheet under salmon to turn salmon over without breaking. Place another rimless baking sheet atop salmon. Using both hands, firmly hold baking sheets together and invert salmon; slide salmon, flesh side up, off baking sheet and onto grill rack. Cover and grill until just opaque in center, about 8 minutes longer. Using rimless baking sheet, remove salmon from grill. Gently slide salmon, flesh side up, onto platter and serve.

GRILLED FOIL-PACKET FENNEL SALMON



Grilled Foil-Packet Fennel Salmon image

Provided by Marcela Valladolid

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

Four 6-ounce skinless salmon fillets
Olive oil, for drizzling
1/2 teaspoon kosher salt, plus more for the vegetables
1/2 teaspoon freshly ground black pepper, plus more for the vegetables
1/2 cup freshly squeezed lemon juice
2 cups quartered grape tomatoes
2 cups large-diced zucchini
1 cup small-diced baby potatoes
1/2 yellow onion, sliced
Fresh fennel fronds, for garnish

Steps:

  • Heat a grill pan over medium heat until hot.
  • Put each salmon fillet on a separate piece of foil large enough to fold over and seal. Drizzle the salmon with olive oil and season with the salt and pepper. Add about 2 tablespoons of lemon juice to each fillet. Top the salmon with the tomatoes, zucchini, potatoes and onion. Season the vegetables with salt and pepper. Wrap up the salmon and vegetables tightly in the foil packets.
  • Grill the packets until the salmon is cooked through and the vegetables are slightly tender, about 15 minutes. Serve in the foil packets and garnish with fennel fronds.

HERB SMOKED PACIFIC SALMON WITH SHAVED FENNEL AND DILL SALAD



Herb Smoked Pacific Salmon with Shaved Fennel and Dill Salad image

Provided by Food Network

Categories     main-dish

Yield 8 servings

Number Of Ingredients 14

2 tablespoons Kosher salt
1/4 cup sugar
2 teaspoons coriander seeds
2 teaspoons fennel seeds
15 whole black peppercorns
3 bay leaves
1 1/2 cups dry white wine
8 (5 ounce) salmon fillets, cut thickly and uniformly
1/3 cup snipped fresh dill
Olive oil, for grilling
2 medium fresh fennel bulbs, shaved paper thin
1 medium cucumber peeled, cut in half, seeded and cut into long thin strips
1 fresh endive separated into individual leaves
Walnut-Dill Vinaigrette (recipe follows)

Steps:

  • This is a simple dish to prepare but timing is crucial. The cure can be made in quantity and stored refrigerated for up to 2 weeks. It is imperative that the salmon not stay in the cure for longer than 30 minutes before grilling or the surface will become dry and tough. It can cure for as short a time as 15 minutes. In volume situations, the salmon can be undercooked slightly and flashed in a hot oven to just heat through just before serving. The fennel needs to be shaved paper thin and ideally done just before serving. Do not store shaved fennel in ice water unless absolutely necessary - - it loses its fresh, aromatic flavor. Once shaved it can be held covered and refrigerated for up to 3 hours without browning.
  • Garnish: Daikon or Sunflower sprouts, rinsed fresh salmon roe and basil oil
  • In a saucepan over high heat, combine the salt, sugar, coriander and fennel seeds, peppercorns and bay leaves. Bring to a boil. Reduce the heat and simmer for 1 to 2 minutes. Remove from the heat and add the dill and let cool completely. Place the salmon fillets in a baking dish large enough to hold them in a single layer. Pour on the cooled wine mixture and let the salmon "cure" for 30 minutes only, turning once. Meanwhile prepare a charcoal fire along with some soaked hardwood chips or shavings. Lightly oil the grill.
  • Remove the salmon from the "cure" and drain off any excess liquid. It is fine if spices or dill adhere to the salmon.
  • Lightly brush the salmon with some olive oil. Place hardwood chips on coals, cover and smoke/cook the salmon over medium coals for 5 to 6 minutes or until just done. Be careful not to overcook the salmon or it will become dry and lose its wonderful texture. It should still be translucent in the center. To serve: Toss the fennel and the cucumber together and dress to taste with Walnut-Dill Vinaigrette. Arrange attractively on top of the endive leaves on chilled plates. Place salmon on top and garnish with the sprouts, salmon roe and drizzles of the basil oil around the plate. Salmon can be served warm or at room temperature.

GRILLED SALMON WITH DILL SAUCE



Grilled Salmon with Dill Sauce image

A quick, tasty dill sauce that compliments grilled salmon.

Provided by Desertdutchman

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 20m

Yield 2

Number Of Ingredients 6

¼ cup mayonnaise
1 tablespoon chopped fresh dill, or to taste
2 teaspoons Dijon mustard
3 pinches brown sugar, or to taste
1 teaspoon vegetable oil
½ pound salmon fillet, skin on

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Mix mayonnaise, dill, mustard, and brown sugar in a bowl. Spread vegetable oil over salmon skin.
  • Grill salmon skin-side down on preheated grill. Spread mayonnaise mixture over top of salmon and cook until salmon is easily flaked with a fork, 6 to 12 minutes.

Nutrition Facts : Calories 411.5 calories, Carbohydrate 3.5 g, Cholesterol 66.2 mg, Fat 35.1 g, Protein 19.9 g, SaturatedFat 5.8 g, Sodium 336.7 mg, Sugar 1.8 g

FISH GRILLED ON FENNEL OR DILL



Fish Grilled On Fennel Or Dill image

Provided by Mark Bittman

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 6

4 to 6 fennel or dill stalks, each at least 6 inches long
4 6-ounce halibut fillets or 1 1/2 pounds of any white fish fillet, like striped bass, monkfish or cod
Salt and cayenne pepper to taste
1 teaspoon fennel or dill seeds
1 lemon
2 teaspoons extra virgin olive oil

Steps:

  • Preheat a charcoal or gas grill (for broiling instructions, see the variation below). The fire should be quite hot and the grill rack should be about 4 inches from the heat source.
  • When the grill is ready, make a bed of the fennel or dill stalks. Sprinkle the fish lightly with salt and pepper, and lay it (skin side down, if there is a skin side) directly onto the fennel or dill. Close the grill if possible, and cook, without turning, until the fish is done; it will be just about opaque all the way through and offer no resistance to a thin-bladed knife in about 10 minutes.
  • While the fish is cooking, mince or grind the fennel seeds. Cut about 1 inch off each end of the lemon, and juice those pieces; slice the remaining lemon thinly.
  • When the fish is done, remove it from the grill, leaving as much of the stalks behind as possible (some of the burned fronds will adhere to the fish; they are fine to eat in tiny quantities). Sprinkle the fish with the fennel or dill seeds, then decorate it with the lemon slices. Drizzle with lemon juice and olive oil, and serve.

Nutrition Facts : @context http, Calories 181, UnsaturatedFat 4 grams, Carbohydrate 2 grams, Fat 6 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 1 gram, Sodium 417 milligrams, Sugar 0 grams

SPICE-RUBBED GRILLED SALMON



Spice-Rubbed Grilled Salmon image

Turning a whole side of fish on the grill is easier if you use a fish-shaped grilling basket. Fire Roasted Vidalia Onion Halves make an ideal dinner accompaniment during the late spring and summer for this salmon.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 8

1 tablespoon each whole coriander, cumin, dill, and yellow-mustard seeds
2 tablespoons whole fennel seeds
1 tablespoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons sugar
1 whole four-pound side of salmon, skin on, small bones and excess fat removed
Olive oil
Spicy Cucumber Salsa

Steps:

  • Combine all seeds in a skillet over medium heat; toast, shaking pan, until aromatic, 4 to 6 minutes. Grind seeds coarsely in a spice grinder or with a mortar and pestle. Transfer to a bowl; add salt, pepper, and sugar.
  • Rub spice mixture into flesh side of salmon. Let stand 30 minutes; if not grilling right away, refrigerate, wrapped in plastic, for up to 2 days. Let salmon come to room temperature before grilling.
  • Heat grill to hot; coals should be glowing red, and rack should 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. Serve with cucumber salsa.

WHOLE GRILLED SALMON WITH MUSTARD AND DILL



Whole Grilled Salmon With Mustard and Dill image

Provided by Florence Fabricant

Categories     dinner, main course

Time 45m

Yield 8 to 12 servings

Number Of Ingredients 9

1 cup finely chopped fresh dill
1/3 cup whole-grain mustard
2 tablespoons white-wine vinegar
1 salmon about 4 1/2 pounds, boned with head and tail left on
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 1/2 teaspoons sugar
Salt and freshly ground black pepper to taste
Dill sprigs for garnish

Steps:

  • Mix together one-half cup of the dill, two tablespoons of the mustard and the vinegar. Spread the fish open and rub this mixture over the flesh. Close the fish up and secure the edge, using slender skewers or sewing it with heavy thread. Rub the skin of the fish with one tablepoon of the oil, cover loosely and allow to marinate in the refrigerator for one hour.
  • Meanwhile prepare the sauce. Combine the remaining dill and mustard in a small mixing bowl. Beat in one-third cup olive oil, the lemon juice and sugar. Season to taste with salt and pepper.
  • Preheat grill to very hot. Oil a fish basket large enough to hold the fish or oil your racks. If you do not have this equipment you can also use a well-oiled double-sheet of heavy-duty foil into which you have punched holes with a fork.
  • Grill the fish 10 minutes on each side, or a little longer, depending on the intensiy of the heat. For best results, you should cook the fish with the grill covered for about half the cooking time. You will be able to turn the fish only once either by turning the basket or by lifting the fish off the rack with a couple of large spatulas. You can also turn it by just turning the foil package. Before turning it, brush some oil on the skin. After turning it, you may find that some of the skin has stuck to the grill despite your best efforts. Don't worry. The second side, which will be turned up for serving should brown nicely and not stick at all. The fish is done when a wooden skewer or toothpick inserted in the center meets little or no resistance. Do not overcook the fish.
  • When the fish is done, place it on heavy-duty foil. Roll it onto a serving plate so the bottom side of the fish is on top. Remove the skewers or trussing and decorate with sprigs of dill. Serve the fish hot or at room temperature with the sauce on the side.

Nutrition Facts : @context http, Calories 188, UnsaturatedFat 12 grams, Carbohydrate 2 grams, Fat 16 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 162 milligrams, Sugar 1 gram, TransFat 0 grams

Tips for Making Fennel and Dill Rubbed Grilled Salmon:

  • Use fresh fennel and dill for the best flavor.
  • If you don't have a grill, you can cook the salmon in a grill pan over medium heat.
  • Be careful not to overcook the salmon. It is done when it is opaque throughout and flakes easily with a fork.
  • Serve the salmon with your favorite sides, such as grilled vegetables, roasted potatoes, or a salad.

Conclusion:

Fennel and dill rubbed grilled salmon is a delicious and healthy way to enjoy this versatile fish. The fennel and dill add a bright, citrusy flavor that complements the rich taste of the salmon. This dish is perfect for a summer cookout or a weeknight meal.

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