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1
Season the fillets on both sides with salt and pepper to taste.
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2
Grind the fennel seeds coarsely and mix them with the rosemary and orange zest.
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3
Press this mixture into the top (nonskin side) of each fillet.
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4
Let sit, refrigerated and covered, for up to 24 hours.
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5
When youre ready to cook, preheat the oven to 450F.
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6
Preheat a large nonstick ovenproof skillet over medium-high heat for 3 or 4 minutes.
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7
Add the oil or butter and, when it shimmers, place the fillets, coated side down, in the pan.
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8
Cook for about 1 minute, or until the herb mixture forms a nicely browned crust.
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9
Turn the fillets and cook for about a minute more, then transfer to the oven.
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10
Cook for about 4 minutes for rare salmon, 5 to 6 minutes for medium-rare, and 8 minutes for well done.
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11
Seed-Rubbed Salmon: Combine 2 tablespoons shelled raw pumpkin seeds and about 2 tablespoons dried porcini pieces in a coffee or spice grinder and grind to a coarse powder.
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12
Press some of the mixture into the top (nonskin side) of each of the fillets and cook as directed.
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13
Spice-Rubbed Salmon: Combine 1 tablespoon coriander seeds or ground coriander, 1/4 teaspoon whole or ground cloves, 1 1/2 teaspoons cumin seeds or ground cumin, and 1 teaspoon freshly grated nutmeg (grind all together if necessary).
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14
Press some of the mixture into the top (nonskin side) of each of the fillets and cook as directed.
