DIRECTIONS
- Combine cumin, coriander, fennel, and peppercorns in a nonstick pan and toast over medium heat until seeds become fragrant. Crush seeds in mortar and pestle or pour into spare pepper grinder.
- Coat steaks lightly with olive oil, season with salt, then liberally grind or lightly press toasted seeds on both sides of steaks.
- Preheat oven to 375 degrees. Place heavy foil on a cookie sheet and oil lightly. Place salmon on foil and place pan on middle oven rack. Roast in oven for 10 minutes per inch-thickness of salmon, or until it begins to flake when tested with a sharp knife.
- Using wide spatulas, lift salmon from foil onto warmed serving platter. If a fillet, cut into portions. Plate to serve or keep on serving platter and garnish with lemons and parsley. Top each steak or fillet with a dollop of butter.
