Toasting the spices in a dry fry pan before grinding intensifies their flavor. Keep a close eye on them and stir constantly so they don't burn.more
teaspoons coriander seeds
teaspoons cumin seeds
teaspoon fennel seeds
teaspoons firmly packed brown sugar
teaspoons kosher salt
Extra virgin olive oil
Heat a small fry pan over medium-high heat. Put the coriander, cumin and fennel seeds in the pan and toast, stirring constantly, until golden brown and fragrant, 2 to 3 minutes. Transfer the spices to a spice grinder or a mortar. Grind the spices using the grinder or a pestle. Transfer to a small bowl and stir in the brown sugar and salt. Place the salmon, skin side down, on a plate and rub the top of each fillet with the spice mixture. Cover with plastic wrap and refrigerate for 1 hour. Preheat an oven to 400°F. In a large ovenproof fry pan over medium-high heat, warm the olive oil until almost smoking. Place the salmon, skin side up, in the pan and sear for 2 minutes. Carefully turn the salmon over and transfer the pan to the oven. Cook until the fish is golden brown underneath and the flesh is opaque throughout, 5 to 6 minutes. Transfer the salmon to warmed plates and serve immediately.