Be sure to buy the salmon with the skin on, which makes it much easier to
handle as it grills. Keep in mind this is a special cut that your fish
market or supermarket seafood counter may have to order.
What to drink: Tom Douglas likes to pair this with a Washington State Chardonnay.
Try: Columbia Crest 2002 Grand Estates Chardonnay ($11).
1 tablespoon fennel seeds
1/4 cup plus 2 teaspoons (packed) golden brown sugar
3 tablespoons Piment�n de la Vera (Spanish smoked paprika)
1 tablespoon coarse kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons dried dill weed
Nonstick vegetable oil spray
1 3 3/4- to 4-pound side of salmon with skin (preferably wild salmon) Olive oil
Finely grind fennel seeds in spice mill or coffee grinder.
Transfer to small bowl. Mix in next 5 ingredients.
Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat).
Brush salmon lightly on both sides with olive oil.
Rub spice mixture generously over flesh side of salmon.
Place salmon, skin side up, on grill rack; cover and cook until fish is slightly firmer, about 8 minutes.
Slide rimless baking sheet under salmon to turn salmon over without breaking.
Place another rimless baking sheet atop salmon.
Using both hands, firmly hold baking sheets together and invert salmon;
slide salmon, flesh side up, off baking sheet and onto grill rack.
Cover and grill until just opaque in center, about 8 minutes longer.
Using rimless baking sheet, remove salmon from grill. Gently slide salmon,
flesh side up, onto platter and serve.
Market tip:
Look for Piment�n de la Vera at specialty foods stores, or order it from
La Tienda (888-472-1022; tienda.com) or The Spanish Table (206-682-2827; spanishtable.com).
Makes 8 servings.