Salmon with Dill, Fennel and Lemon Rub

May 2009
Salmon with Dill, Fennel and Lemon Rub

by 3 people

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Depending on your preference, try this recipe on a grill or grill pan, under a broiler, or even slow-cooked over a cedar plank outdoors. Randy Hartnell, fisherman and president of, also suggests playing around with your favorite seasonings to make your own personal marinade.

Makes: 4 servings

Prep: 5 mins

Cook: 7 mins

  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 1 teaspoon lemon-pepper seasoning
  • 1 teaspoon dried dill
  • 1 teaspoon fennel seeds, chopped
  • Salt
  • 4 6 ounces salmon fillets
  1. In a small bowl, whisk together 1/4 cup olive oil, the lemon pepper, dill, fennel seeds and 1 teaspoon salt. Add to a resealable plastic bag along with the salmon, shaking the bag to coat the salmon. Refrigerate for 1 hour.
  2. In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the salmon, skin side down, and cook, undisturbed, for 5 to 7 minutes for medium-rare.
  • For an Asian twist, try grated ginger, chopped garlic, soy sauce and brown sugar in your marinade.