Get special offers, recipes, health news, PLUS our FREE seafood cooking guide! I'm on Board Hide 
Got it, thanks! Click here for your FREE seafood cooking guide & recipes e-booklet.Hide 


Herbed Sockeye Salmon

Print Share E-Mail Google+ Twitter Facebook

Memorial Day marks the start of barbeque season, so rev up your grill and try one of these fiery recipes!

Herbed, Grilled Sockeye Salmon

Adapted from a recipe by Chef Tom Douglas in "Bon Appétit," July 2005.

Makes 8 servings

1 tablespoon fennel seed)

1/4 cup plus 2 teaspoons (packed) golden brown sugar

3 tablespoons paprika

1 tablespoon kosher sea salt

2 teaspoons organic black pepper
2 teaspoons dried dill weed

Organic extra virgin olive or macadamia nut oil

2 (24 oz each) wild salmon fillets
Organic extra virgin olive or macadamia nut oil

  • Finely grind fennel seeds in spice mill or coffee grinder. Transfer to small bowl. Mix in next 5 ingredients.

  • Brush grill rack with oil. Prepare barbecue (medium-high heat). Brush salmon lightly on both sides with 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 5 minutes.

  • Turn salmon over and grill until just opaque in center, 3-5 minutes longer.

  • Remove salmon from grill and gently slide, flesh side up, onto platter and serve.

Check out these customer favorites
For orders, questions, or assistance call 800-608-4825 any day or time. © 2016 Vital Choice Wild Seafood & Organics, Inc. All Rights Reserved