Name: Grilled Salmon with Lemon-Ginger Spice Rub and Fennel Salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 4 sustainable skin-on salmon fillets; 1–2 tbsp olive oil; 2 tbsp chopped dill, to serve; Grated zest of 2 lemons; 2 tsp fennel seeds, toasted in a dry frying pan; 1 tsp sea salt; 1 tsp black peppercorns; 1 tsp granulated sugar; ½ tsp ground ginger; ½ tsp garlic granules; 2 fennel bulbs, hard cores removed, thinly sliced; 3 tbsp lemon juice; 1 tbsp blossom honey or any other mild honey; 5 tbsp olive oil; 2 tbsp roughly chopped dill; 250 g crème fraîche; 2 tbsp roughly chopped dill; 1 tbsp olive oil

Grilled Salmon with Lemon-Ginger Spice Rub and Fennel Salad

A quick and easy barbecue recipe featuring salmon fillets with a fragrant lemon and ginger rub, served with a crisp fennel salad and a creamy dill sauce.

Prep30 min

Cook15 min

Total45 min

DifficultyEasy

Servings4

This grilled salmon recipe is perfect for effortless summer entertaining. The spice rub, made with dried lemon zest, toasted fennel seeds, and ginger, creates a flavorful crust on the fish, while the fennel salad adds a refreshing crunch.

For best results, use a cedar grilling plank to infuse the salmon with a subtle smoky flavor. The plank needs to be soaked for at least 4 hours, so plan ahead. Serve with new potatoes for a complete meal.

Method

Place a cedar grilling plank in cold water and weigh it down with cans or jars to keep it submerged. Soak for at least 4 hours.
Prepare the barbecue for direct medium heat, with coals evenly spread over the base.
To make the rub, preheat the oven to its lowest setting. Spread the lemon zest on a baking tray and bake on the lowest shelf for about 10 minutes, until dried out (watch it closely to avoid burning). Let it cool. In a mortar, grind the toasted fennel seeds with the salt and peppercorns. Add the dried lemon zest and sugar, and grind again until fine. Stir in the ground ginger and garlic granules.
Sprinkle the spice rub evenly over the salmon fillets, pressing gently so it adheres. Cover and refrigerate for 15 minutes to marinate.
For the fennel salad, combine the sliced fennel, lemon juice, honey, olive oil, and dill in a bowl. Season with salt and pepper, then refrigerate until serving.
For the sauce, mix the crème fraîche, dill, and olive oil in a small bowl. Cover and chill until ready to serve.
Remove the soaked cedar plank from the water and place it on the grill. Close the lid if available and heat for 5 minutes. Turn the plank over and brush with olive oil. Arrange the salmon fillets on the plank, skin-side down. Close the lid again and cook for 12–15 minutes, until the fish flakes easily with a fork.
Serve the salmon fillets with the sauce and fennel salad on the side, garnished with extra chopped dill.

💡 Tips

If you don't have a cedar plank, you can grill the salmon directly on the barbecue grates, but reduce the cooking time slightly.
The spice rub can be made up to a week ahead and stored in an airtight container.
For a milder flavor, substitute the honey with maple syrup.

Grilled Salmon with Lemon-Ginger Spice Rub and Fennel Salad

Ingredients

For the lemon and ginger rub

For the fennel salad

For the sauce

Method

💡 Tips

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