Ingredients

• 4 salmon steaks 1-inch thick
• 1 teaspoon whole cumin seed
• 1 teaspoon whole coriander seed
• 1/2 teaspoon whole fennel seed
• 1 teaspoon dry green peppercorns
• Sea salt or kosher salt
• Canola or olive oil to coat steaks

Directions

Prepare grill by lighting 4 quarts of charcoal (1 starter chimney's worth), or turning gas grill to medium-high.

Examine steaks for pin bones by rubbing fingers over surface of meat. If found, remove with bone tweezers or pliers reserved for culinary uses.

Using a sharp paring or boning knife, trim bones from the cavity side of the steak. Trim the stomach flaps so that 1 side is missing about 2 inches of skin and the other, 1 inch of meat. Roll the skinless section up into the hollow of the cavity, then wrap the other around the outside to form a round resembling a filet mignon. Tie in place with 2 passes of butcher's twine. (Do not tie it too tight or fish will pop out during cooking.)