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1.
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Season the fillets on both sides with salt and pepper to taste.
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Grind the fennel seeds coarsely in a coffee or spice grinder, and mix them with the rosemary and orange zest.
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Press this mixture into the top (nonskin side) of each fillet.
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Let sit, refrigerated and covered, for up to 24 hours.
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2.
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When you're ready to cook, preheat the oven to 450F.
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Preheat a large nonstick skillet over medium-high heat for 3 or 4 minutes.
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Add the oil or butter and, when it shimmers, place the fillets, coated side down, in the pan.
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Cook about 1 minute, or until the spice mixture forms a nicely browned crust.
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3.
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Turn the fillets and cook about a minute more, then transfer to the oven.
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Cook about 4 minutes for rare salmon, 5 to 6 minutes for medium-rare, and 8 minutes for well done.
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Seed-Rubbed Salmon: Combine 2 tablespoons raw, shelled pumpkin seeds (pepitas) and 2 tablespoons (roughly) dried porcini pieces in a coffee or spice grinder and grind to a coarse powder.
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Press some of the mixtue into the top (nonskin side) of each of the fillets and cook as above.
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Spice-Rubbed Salmon.
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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.
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Press some of the mixture into the top (nonskin) side of each of the fillets and cook as above.
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This technique will work with nearly any spice, herb, or other rub you can think of.
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Try curry powder; minced lemon zest and parsley; minced lime zest and cilantro; or ground nuts and shallots.
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Substitute whole or clarified butter, peanut oil, or a neutral oil such as grapeseed or canola for the olive oil.
