Name: Fennel- and Coriander-Spiced Salmon Fillets
Yield: Makes 6 servings
Ingredients: 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); Extra-virgin olive oil

Fennel- and Coriander-Spiced Salmon FilletsCon Poulos

Four ingredients — and packed with flavor.

**What to drink:**Try a crisp, dry rosé with berry-cherry notes, like El Coto de Rioja 2006 Rosado, Spain ($10).

Recipe information

Yield
Makes 6 servings

Ingredients

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)

Extra-virgin olive oil

Preparation

Step 1
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.
Step 2
Grill salmon, covered, until center is just opaque, about 4 minutes per side.

TagsSalmon Fish Seafood Main Dinner Gluten Free Dairy Free Nut Free Keto Easy Quick 5 Ingredients or Fewer Weeknight Meals Grilling Bon Appétit

Recipe notes

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