Fennel and Dill rubbed grilled Salmon

Source: Tom Douglas via Bon Appetit

The recipe as written says it serves 8.  I think this would be enough for our group, given it's one component of a large dinner and not everyone in the group loves fish.  Please feel free to increase the recipe based on your judgement though.

Serves 8

Ingredients

1 tablespoon fennel seeds
1/4 cup plus 2 teaspoons (packed) golden brown sugar
3 tablespoons Pimentón de la Vera (Spanish smoked paprika), other smoked paprika or 2 Tbs sweet paprika and 1 Tbs cumin
1 tablespoon coarse kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons dried dill weed
Nonstick vegetable oil spray
1 3 3/4- to 4-pound side of salmon with skin (preferably wild salmon)
Olive oil

Method

Finely grind fennel seeds in spice mill, mortar and pestle or coffee grinder. Transfer to small bowl. Mix in next 5 ingredients.

Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Brush salmon lightly on both sides with olive oil. Rub spice mixture generously over flesh side of salmon. 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. 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.