3 tablespoons whole cumin seeds
2 tablespoons whole coriander seeds
1/4 cup whole fennel seeds
1 1/2 tablespoons kosher salt
1 teaspoon freshly ground black pepper
4 pounds fresh salmon filet, skin removed, deboned, cut into fillets
1 tablespoon canola oil
1. Preheat oven to 400 degrees. Using a spice grinder or mortar and pestle, grind cumin, coriander and fennel seeds until seeds are broken but not too fine or powdery. Transfer to a small sheet pan; toss with salt and pepper. Dip skinned side of salmon into spice mixture to coat heavily.
2. Heat oil in a large saute pan over medium-high heat. (Not too much oil or it will make the crust fall off.) In batches, cook salmon filets, spice-side down, until spices are dry, golden brown and toasted, about 3 minutes. Gently transfer salmon, crust-side up, onto a sheet pan.
3. Roast salmon in the oven for 4-6 minutes or until just cooked through. Serve.
-- Parties That Cook, www.PartiesThatCook.com