It’s the perfect time of year for some wild Sockeye Salmon. What is it about this salmon? Not only does it always look more fresh and vibrant than the other salmon in the case, but to me it also tastes better. Since I have my rule about not cooking fish inside the house, I’m lucky that summer is the prime time to get this delicious fish.
I like to keep my salmon simple, so here is the first of several spice-rubbed salmon variations I’ve made this summer.
Feelin’ Wild Spice Rubbed Grilled Salmon
Ideal Protein: Phases 1, 2, 3, and 4
- 4 (6 oz) salmon fillets
- 1 teaspoon whole cumin seed
- 1 teaspoon whole coriander seed
- 1/2 teaspoon whole fennel seed
- 1 teaspoon dry peppercorns
- Sea salt
- Olive oil spray
- Combine cumin, coriander, fennel and peppercorns in a frying pan and toast on the stove, shaking gently until seeds become fragrant.
- Crush seeds in mortar and pestle or pour into spare pepper grinder. Season salmon with salt, then liberally rub toasted seeds on fillet.
- Preheat gas grill to medium-high and brush the grilling rack with oil to keep the salmon from sticking.
- Place the salmon skin side down on the hot grill. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes.
- Allow the fish to rest for 10 minutes. Remove the skin and serve.
If you have extra seasoning, store it in a spice jar, and it’ll be ready to go the next time.
Adapted from this recipe.
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