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  • 1/2 teaspoon ground fennel
  • 2 teaspoons Italian seasoning
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon ground coriander
  • 1 1/4 teaspoons freshly ground black pepper
  • 3/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 4 (6-ounce) salmon fillets
  • 4 teaspoons extra-virgin olive oil


  1. Prepare grill.
  2. Combine all ingredients except salmon and olive oil in a bowl.
  3. Brush each salmon fillet with about 1 teaspoon oil.
  4. Press spice mixture on skinless side of salmon. Let stand 15 minutes.
  5. Place salmon, skin side up on grill grate. Cover grill. Cook over high heat about 3 minutes. Flip and cook, skin side down, 5 more minutes or until done but still red in the center. The grilling time depends on the heat of your grill and the thickness of the fillet.
  6. Serve with Orange-Fennel Relish.

Recipe by Chris Koetke.

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The recipe was originally published as Tuscan-Rubbed Salmon on

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