Fennel- and Coriander-Spiced Salmon Fillets
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026
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These fennel- and coriander-spiced salmon fillets offer a sophisticated yet simple way to enjoy fresh fish. The combination of toasted, crushed aromatics creates a wonderful texture and a bright, citrusy flavour profile that complements the richness of the salmon perfectly. High-heat grilling ensures a beautiful crust while keeping the centre succulent and tender, making this a standout dish for any summer gathering or a quick midweek meal.
As a heart-healthy main course, this recipe is packed with essential omega-3 fatty acids and relies on lean protein and fragrant spices rather than heavy sauces for its impact. Serve the fillets alongside a crisp green salad or some steamed seasonal greens and new potatoes for a balanced, nutritious dinner that feels truly indulgent without being heavy.
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Ingredients for Fennel- and Coriander-Spiced Salmon Fillets
1 1/2 tablespoons fennel seeds
1 1/2 teaspoons coriander seeds
170g skinless salmon fillets (each about 1 to 1 1/4 inches thick)
Extra-virgin olive oil
How to make Fennel- and Coriander-Spiced Salmon Fillets
Prepare barbecue (high heat). Coarsely grind fennel seeds and coriander seeds in spice grinder. Brush salmon fillets generously with oil. Sprinkle both sides of fillets with salt and pepper, then with spice mixture, pressing to adhere.
Grill salmon, covered, until centre is just opaque, about 4 minutes per side.
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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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17 janvier 2026 | Publié à l'origine
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UK recipe editors
Examiné par des pairs
UK recipe editors
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