Rating: 3.19 stars
21 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 12
  • 2 star values: 4
  • 1 star values: 0

Turning a whole side of fish on the grill is easier if you use a fish-shaped grilling basket. Fire Roasted Vidalia Onion Halves make an ideal dinner accompaniment during the late spring and summer for this salmon.

Martha Stewart Living, June 1996

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Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all seeds in a skillet over medium heat; toast, shaking pan, until aromatic, 4 to 6 minutes. Grind seeds coarsely in a spice grinder or with a mortar and pestle. Transfer to a bowl; add salt, pepper, and sugar.

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  • Rub spice mixture into flesh side of salmon. Let stand 30 minutes; if not grilling right away, refrigerate, wrapped in plastic, for up to 2 days. Let salmon come to room temperature before grilling.

  • Heat grill to hot; coals should be glowing red, and rack should be very hot. Brush both sides of salmon and hot rack with oil. Grill salmon (if using a gas grill, close lid while cooking), flesh side down, until firm and slightly charred, 4 to 8 minutes. Carefully turn salmon using 2 large spatulas. Cook 4 to 6 minutes more, or until mostly opaque but slightly translucent and cooked through. Serve with cucumber salsa.

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Reviews (3)

21 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 12
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
06/26/2019
It made for a beautiful presentation and man, was it good. A party favorite!
Rating: Unrated
11/11/2008
Excellent in broiler as well LOVE THE SALSA!!
Rating: Unrated
02/25/2008
Not difficult at all. Presents well. Tastes delicious. Next I am going to make my own rub!
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