For the rub (all spices available in bulk)
- 1 tablespoon coriander
- 1 tablespoon sea salt
- 1 tablespoon dried dill weed
- 1 tablespoon Herbs de Provence
- 2 tablespoons turmeric
- 2 tablespoons cumin
- 2 tablespoons paprika
For the lemon oil
- 2 cups olive oil
- 1 1/2 teaspoons lemon oil
For the salmon
- Six 4- to 5-ounce pieces fresh wild salmon (see note)
Mix herbs together and store in an air-tight container.
Mix together and store in a squeeze bottle or a bottle with a pour spout.
Rub salmon with spices, drizzle with lemon oil, then salt and pepper. Let rest at room temperature for 30 minutes. Roast, grill or broil on very high heat, just until the salmon begins to flake, about 5 to 10 minutes.
The salmon pieces make large servings; leftovers are great atop a salad the next day!
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