The slow-cooked salmon will have the same colour throughout, and it will have a markedly different texture from salmon cooked using high heat.

2 pounds centre cut salmon in one piece, skin on

3 tablespoons extra-virgin olive oil

1 teaspoon fennel seeds, cracked

1 teaspoon coriander seeds, cracked

1 teaspoon cracked peppercorns

1 teaspoon kosher salt

Slow-Cooked Salmon:

Place salmon in a baking dish, preferably metal.

Brush the salmon with oil. Combine the fennel seeds, coriander seeds, peppercorns and salt, and sprinkle over salmon.

Preheat oven to 250 F.

Bake salmon for 30 minutes, basting with oil and juices that have accumulated in the dish every 10 minutes until salmon is just cooked (it will continue to cook as it cools).

Remove from oven and serve hot or cold.

High-Heat Salmon:

Sprinkle the spice mixture (see above) over salmon.

Preheat oven to 450 F.

Place salmon on baking sheet. Bake for 12 to 15 minutes or until white juices just begin to appear. Serve hot or cold.