Tuscan-Rubbed Salmon

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings
  • Prep: 5 mins
  • Cook: 8 mins


1/2teaspoon ground fennel
2teaspoons Italian seasoning
1teaspoon sweet paprika
1/2teaspoon ground coriander
1 1/4teaspoons freshly ground black pepper
3/4teaspoon salt
1/4teaspoon garlic powder
4-- (6-ounce) salmon fillets
4teaspoons extra-virgin olive oil


  1. Prepare grill.
  2. Combine all ingredients except salmon and olive oil in a bowl.
  3. Brush each salmon fillet with about 1 teaspoon oil.
  4. Press spice mixture on skinless side of salmon. Let stand 15 minutes.
  5. Place salmon, skin side up on grill grate. Cover grill. Cook over high heat about 3 minutes. Flip and cook, skin side down, 5 more minutes or until done but still red in the center. The grilling time depends on the heat of your grill and the thickness of the fillet.
  6. Serve with Orange-Fennel Relish.

Recipe by Chris Koetke.

Nutritional Info *per serving

  • Calories 320
  • Glycemic Load 0
  • Fat 17g
  • Saturated Fat 2.5g
  • Polyunsaturated Fat 5g
  • Monounsaturated Fat 7g
  • Cholesterol 105mg
  • Sodium 520mg
  • Potassium 980mg
  • Carbohydrate 1g
  • Fiber 0g
  • Sugars 0g
  • Protein 39g
  • Trans Fat 0g
  • Vitamin A 8%
  • Vitamin C 0%
  • Calcium 4%
  • Iron 10%