Heat a small fry pan over medium-heat. Put the coriander, cumin and fennel seeds in the pan and toast, stirring constantly, until golden brown and fragrant, 2 to 3 minutes.
Grind the spices in a spice grinder or in a mortar with a pestle. Transfer to a small bowl and stir in the brown sugar and salt.
Place the salmon, skin side down, on a plate and rub the top of each fillet with the spice mixture. Cover and refrigerate for 1 hour.
Preheat oven to 400° F. In a large ovenproof fry pan over medium-high heat, warm the Everling Coastal Farm Pecan Oil until almost smoking.
Place the salmon, skin side up, in the pan and sear for 2 minutes. Carefully turn the salmon over and transfer the pan to the oven.
Cook until the fish is golden brown underneath and the flesh is opaque throughout, 5 to 6 minutes.
Transfer the salmon to warmed plates and serve!
