There is no other fish quite like salmon. Salmon still tastes like fish but the fishy flavor isn’t overwhelming like many others, which makes salmon the perfect dish whether you’re cooking for guests you don’t know well or just cooking for yourself.

This recipe can be baked if the weather is keeping you indoors, but grilling gives this recipe the best flavor.

Grilled Salmon, Eggplant and Squash

Ingredients:

Rub:

1 teaspoon sugar

2 teaspoon sea salt or kosher salt

1 teaspoon ground allspice

1 teaspoon ground coriander

Zest of 1 lemon

Zest of 1 lime*

Zest of 1 orange

Salmon:

2-4 pounds Salmon fillet

1 tablespoon whole fennel seed

Fresh dill*

Thinly sliced lemon

Cedar plank, soaked and ready for use.

Directions:

1. Combine all of the ingredients listed under “Rub” and mix.

2. Lightly pat the salmon using a paper towel to remove the excess moisture.

3. Rub the spice and zest mixture into the salmon, covering the meat as thoroughly as possible. Place the salmon in the refrigerator for 15 to 20 minutes, allowing the rub’s flavor to penetrate the salmon. This is also the best time to set up the grill or preheat the oven; the salmon should be cooked between 325 and 375 degrees Fahrenheit.

4. Remove the salmon from the refrigerator and lightly sprinkle the fennel seeds over the salmon, then top with the fresh dill and lemon slices. Place the salmon on top of the cedar plank.

5. Grill the cedar plank and salmon for 15 minutes per pound. The salmon should flake easily with a fork when done cooking.

Notes:

*The lime zest isn’t necessary in this recipe, but it does add some flavor and freshness to the dish.

*Three sprigs of dill can be reasonably spaced on a 2 pound filet of salmon. Larger fillets may require more dill.

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