Spice-rubbed grilled salmon

1. Combine all seeds in a skillet over medium heat; toast, shaking pan, until aromatic, 4 to 6 minutes.
2. Grindi seeds coarsely.
3. Transfer to a bowl; add salt, pepper and sugar.
4. Rub spice marinade into flesh side of salmon.
5. Let stand 30 minutes; if not grilling right away, refrigerate, wrapped in plastic, for up to 2 days.
6. Let salmon come to room temperature before grilling.
7. 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.
8. Carefully turn salmon using 2 large spatulas.
9. Cook 4 to 6 minutes more, or until mostly opaque but slightly translucent and cooked through.
10. recipe by : martha stewart living, june 1996.