Grilled Spice Rubbed Salmon

1. Add all seeds to a small skillet over medium heat. Toast for 2–3 minutes while shaking the pan. Grind the seeds in a coffee grinder, spice grinder or mortar and pestle until fine. Add the salt, sugar and pepper to the spice mixture and mix to combine.

2. Rinse the salmon under cold water and pat dry with paper towels. Place on a parchment-lined baking sheet and spread the spice mixture over the flesh side only. Allow the fish to rest for 30 minutes at room temperature for faster grilling.

3. Prepare the grill to medium-high and coat the grates with cooking spray or brush with olive oil. Place the salmon skin-side down and grill for 5–6 minutes. Flip over and grill for another 5–8 minutes. Remove to a cutting board and serve.