- 1 tsp. coriander seeds
- 1 tsp. cumin seeds
- 1⁄2 tsp. fennel seeds
- 1 tsp. firmly packed light brown sugar
- 1 tsp. kosher salt
- 2 salmon fillets, each 6 to 8 oz., with skin intact,
pin bones removed
- 2 Tbs. extra-virgin olive oil
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. Serves 2.