- 2 tablespoons fennel seeds
- 2 teaspoons cumin seeds
- Salt, to taste
- 1/4 teaspoon black pepper
- 2 tablespoons high-heat oil
- 1 (2- to 3-pound) salmon fillet, skin on
Place fennel and cumin seeds in a dry sauté pan over medium heat. Toast until spices are fragrant, stirring occasionally, 2 to 3 minutes. Grind spices, salt and pepper in a clean coffee grinder or using a mortar and pestle, until medium-ground.
Mix together ground spices and oil. Lightly press the mixture over the top of salmon. The fish may be refrigerated up to 4 hours or grilled immediately.
Preheat the grill to medium-high heat. Place salmon on the grill, spice-side down, and sear for 2 minutes. Carefully flip it over, using a large, flat spatula, to skin-side down, and close the lid. Cook until fish is just done — you should be able to easily flake a piece from the center of the fillet with a fork — 6 to 8 minutes per inch, measured at the thickest part. To prevent over-cooking, turn off the heat during the last 5 minutes of grilling.
Carefully remove the fillet from the grill using a large, flat spatula and transfer to a serving platter.