Herb-Rubbed Salmon

Directions

1. 1
   Season the fillets on both sides with salt and pepper to taste.
2. 2
   Grind the fennel seeds coarsely and mix them with the rosemary and orange zest.
3. 3
   Press this mixture into the top (nonskin side) of each fillet.
4. 4
   Let sit, refrigerated and covered, for up to 24 hours.
5. 5
   When youre ready to cook, preheat the oven to 450F.
6. 6
   Preheat a large nonstick ovenproof skillet over medium-high heat for 3 or 4 minutes.
7. 7
   Add the oil or butter and, when it shimmers, place the fillets, coated side down, in the pan.
8. 8
   Cook for about 1 minute, or until the herb mixture forms a nicely browned crust.
9. 9
   Turn the fillets and cook for about a minute more, then transfer to the oven.
10. 10
    Cook for about 4 minutes for rare salmon, 5 to 6 minutes for medium-rare, and 8 minutes for well done.
11. 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.
12. 12
    Press some of the mixture into the top (nonskin side) of each of the fillets and cook as directed.
13. 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).
14. 14
    Press some of the mixture into the top (nonskin side) of each of the fillets and cook as directed.