1 tbsp ground coriander
1 tbsp ground cumin
1/2 teaspoon black peppercorn
1 teaspoon kosher salt
1 pound salmon, skinless fillet
Heat a small skillet over medium heat. Add coriander and cumin seeds; toast, stirring constantly, until aromatic , about 2 or 3 minutes. let cool and transfer to a spice grinder.
Add peppercorns and coarsely grind together all the spices. Stir in salt.
Coat salmon with olive oil and then the mixture.
Prepare grill or preheat broiler
Grill or broil crusted salmon on a lightly oiled rack, until fish is just opaque in the center (130 ̊)about 5 minutes per side.
Russ
Alternatively heat cast iron pan until very hot then add salmon skin side up and flip after 4-5 minutes or when the fish looks 70% done .
