Fennel and Herb Salmon Fillet (Fennel Seed)
In this recipe, fennel seed, Mexican oregano and red pepper flakes are combined with black pepper to create a flavorful and aromatic rub that balances the richness of the salmon while complementing the hints of smoke that the fish acquires on the grill. Fennel seed adds a delicate, refreshing licorice taste, reminiscent of anise, while Mexican oregano contributes an intense herbal aroma and bold flavor, with hints of anise and sage. If you cannot find a large salmon fillet, use two smaller ones.
Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Fennel | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Mexican Oregano | 1 tsp dried (1.8g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tsp. fennel seed
- 1 tsp. Mexican oregano
- 1/4 tsp. red pepper flakes
- 1 1/2 tsp. peppercorns
- 1/2 tsp. kosher salt
- 1 Tbs. extra-virgin olive oil, plus more for brushing
- 1 salmon fillet, 3 1/2 to 4 lb., with skin, pin bones removed
- 3 lemons, halved