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Herbed Sockeye Salmon


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.

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