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.
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