Fennel- and Dill-Rubbed Grilled Salmon

Ingredients

• 2 teaspoons pepper black freshly ground
• 1 tablespoon coarse kosher salt 
• 2 teaspoons dill weed dried
• 1 tablespoon fennel seeds 
• 0.3 cup brown sugar packed ()
• 8 servings olive oil 
• 3 tablespoons pimenton de la vera smoked spanish ( paprika)
• 3.8 pound side of salmon wild with skin (preferably salmon)

Equipment

• bowl
• baking sheet
• grill

Directions

1. Finely grind fennel seeds in spice mill or coffee grinder.
2. Transfer to small bowl.
3. Mix in next 5 ingredients.
4. Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat).
5. Brush salmon lightly on both sides with olive oil. Rub spice mixture generously over flesh side of salmon.
6. 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.
7. 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.
8. 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).