Indian-Spiced Roast Salmon
Combine 1 tsp each ground cumin and coriander, 1/2 tsp each ground turmeric, dried thyme, fennel seeds and black pepper, 1/4 tsp ground cinnamon, and 1/8 tsp ground cloves (I didn't have turmeric and used curry for spice). Spread it thick on one side of salmon (non-skin side), then push the excess off (a lot should stick to the fish). Heat 1 tsp olive oil in pan; add fillet, skin side up, and cook 5 minutes or until the spices form a crust. Turn fillet skin side down and put the pan in 400F oven for 10 minutes or until you can flake fish with a fork. I cut a fillet in half to share with Todd, with a salad and some couscous.

Sesame-Crusted Salmon Sandwich
Mix 2 Tbsp hoisin sauce, 4 tsp soy sauce, and 1/2 tsp dark sesame oil. Sprinkle skinned tail-end salmon fillets with salt and pepper, then press a few tsps sesame seeds onto both sides of fish. Heat nonstick skillet coated with cooking spray; saute fillets 4 minutes on each side until fish is finished. Spread hoisin mixture on large, split round rolls (1 per person); top with watercress, sliced tomato, alfalfa sprouts, the fish, and then top of roll.

Both recipes are from Cooking Light.