- 1 1/2 tablespoons fennel seeds
- 1 1/2 teaspoons coriander seeds
- 6 6-ounce skinless salmon fillets (each about 1 to 1 1/4 inches thick)
Prepare barbecue (high heat). Coarsely grind fennel seeds and coriander seeds in spice grinder. Brush salmon fillets generously with oil. Sprinkle both sides of fillets with salt and pepper, then with spice mixture, pressing to adhere.
Grill salmon, covered, until center is just opaque, about 4 minutes per side.
Try a crisp, dry rosé with berry-cherry notes, like El Coto de Rioja 2006 Rosado, Spain ($10).