1 Tbsp Fennel Seeds
1/4 Cup plus 2 tsp (packed) golden brown sugar
3 Tbsp Smoked Paprika
1 Tbsp Coarse Kosher Salt
2 tsp Freshly Ground Black Pepper
2 tsp Dried Dill Weed
Nonstick vegetable oil spray
One 3-3/4- to 4-ib side of salmon with skin on (preferably wild salmon)
Finely grind fennel seeds in spice mill or coffee grinder. Transfer to small bowl. Mix in next 5 ingredients (brown sugar and other spices).
Spray grill rack with nonstick spray. Prepare barbecue to cook on medium-high heat.
Brush salmon lightly on both sides with olive oil. Rub spice mixture generously over flesh (non-skin) side of salmon.
Place salmon, skin side up, on grill rack. Cover and cook until fish is slightly firmer, about 8 min.
Flip the salmon carefully: Slide rimless baking sheet (like a cookie sheet) under the salmon to turn salmon over without breaking apart. Place another rimless baking sheet atop the salmon. Using both hands, firmly hold baking sheets together and invert salmon; slide salmon, flesh side up, off baking sheet and back onto grill rack.
Cover and grill until just salmon is opaque in center, about 8 min longer. Using the rimless baking sheet, remove salmon from grill. Gently slide salmon, flesh side up, onto large platter and serve.