1

Preheat oven to 400F, setting a rack at the top third of the oven.

2

Salt and pepper the fillets evenly on all sides. Using a spice grinder, blend the fennel seed before mixing it in with chopped fresh rosemary and Pixie tangerine zest.

3

For a nice crust at the top, season and press the remaining fennel seed mixture on the top of the fillets.

4

Over medium-high heat, preheat an oven-safe skillet for a few minutes until hot. Add the oil, letting it sizzle before placing the fillets with the seasoned tops down. After a minute or so, a golden crust should set.

5

Flip the fillets and immediately place the pan to the oven, placing it in the top third of the oven. Bake in the upper third of the oven for 5 to 6 minutes.

6

High-grade salmon can be a light, translucent pink in the center. For a more well-done finish, continue cooking until the fish flakes easily with a fork in a medium-thick section of the fillet.