Name: Fennel- and Dill-Rubbed Grilled Salmon
Yield: Makes 8 servings
Ingredients: 1 tablespoon fennel seeds; 1/4 cup plus 2 teaspoons (packed) golden brown sugar; 3 tablespoons Pimentón 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

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Fennel- and Dill-Rubbed Grilled SalmonMark Thomas

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).

Market tip:

Look for Pimentón 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).

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