- Toast the fennel and coriander seeds in a dry frying pan for a minute or until the natural oils start to release and you can smell the aromas of the spices (be careful not to burn the spices)
- Place the fennel seeds, coriander seeds and peppercorns into a Mortar and Pestle or spice grinder and crack the spices
- Mix the spices and all ingredients together. Store in airtight container
- Sprinkle the salt all over the salmon, then place the salmon back in the fridge, leave for a 1-2 hours before cooking. Drizzle or brush the salmon with a little olive oil before grilling
- Asia
- Europe
- North America
- Global
