- Prep time
- 2 minutes PT2M
- Cook time
- 10 minutes PT10M
- 2 servings
Create a delicious play on classic gravlax by grilling salmon with a rub made of juniper, dill and other flavorful spices.
- 1 tablespoon fennel seeds, toasted
- 2 tablespoons white peppercorns
- 1 teaspoon juniper berries
- 1 bay leaf
- 1 tablespoon dried dill
- 2 teaspoons smoked paprika
- 1 tablespoon smoked salt
- ¼ cup packed brown sugar
- 2 salmon fillets, 6 ounces each
- Canola oil, for oiling grill
- 1 lemon, halved, for garnish
Make rub by finely grinding fennel seeds, white peppercorns, juniper berries and bay leaf in a spice grinder or mortar and pestle. Transfer to a small bowl and stir in dill, paprika, salt and brown sugar.
To prepare fish, run your finger along the flesh to feel for pin bones, then remove any bones with fish tweezers or needle nose pliers. If desired, leave the skin on to help hold the fish together while grilling.
Heat grill and oil with canola oil.
Sprinkle 1 teaspoon of seafood rub on each fillet. Place fish presentation-side down on grill and cook 2-4 minutes per side, depending on thickness. To create a diamond pattern, grill at a 2 o’clock position for 1-2 minutes and then at a 10 o’clock position for 1-2 minutes.
For garnish, place lemon halves cut-side down on grill until charred, about 1-2 minutes, then serve one half with each fillet.
Extra rub can be stored in an airtight container.