Yield
Makes 8 servings

September is the last chance to enjoy wild Alaska salmon, and Ford seizes the moment. Prep and Cook Time: about 20 minutes.

How to Make It

Step 1

In a small, unoiled frying pan over medium heat, toast fennel seeds, stirring occasionally, until fragrant and a shade darker, 3 to 5 minutes. Put fennel seeds, salt, and pepper in a clean coffee or spice grinder and grind until coarsely ground.

Step 2

Rinse salmon fillets and pat dry. Dust each fillet generously with spice mix, then rub it in gently. Pour oil onto a platter and lightly coat fillets.

Step 3

Preheat charcoal or gas grill to medium (you can hold your hand 1 to 2 in. above the grill only 4 to 5 seconds). Cook salmon, skinned (outer) sides up, 3 minutes (close lid on gas grill). Turn salmon over and cook 3 minutes, or until moist and only slightly pink in center (cut to check). Let salmon rest 3 to 5 minutes.

Step 4

Note: Nutritional analysis is per serving.

Monterey Bay Aquarium, California

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