Instructions: Combine all seeds in a skillet over medium heat; toast, shaking pan, until aromatic, 4 to 6 minutes. Grind seeds coarsely. Transfer to a bowl; add salt,
pepper and sugar. Rub spice marinade into flesh side of salmon. Let stand 30
minutes; if not grilling right away, refrigerate, wrapped in plastic, for up
to 2 days. Let salmon come to room temperature before grilling. Brush grill
rack with olive oil; place on grill and heat to hot; coals should be glowing
red and rack needs to be very hot. Brush both sides of salmon and hot rack with oil. Grillsalmon (if using a gas grill, close lid while cooking), flesh
side down, until firm and slightly charred, 4 to 8 minutes. Carefully turn salmon using 2 large spatulas. Cook 4 to 6 minutes more, or until mostly opaque but slightly translucent and cooked through.

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