Heating a skillet over medium-high, then lowering the temperature once the salmon is in the pan ensures a nice sear without the risk of scorching, And finishing the cooking off heat, using just the pan's residual heat, ensures the fish stays moist and won't overcook. We paired salmon fillets with a spicy Georgian-style condiment called red adjika, which is made with garlic, chilies, a few spices, tomato and umami-rich walnuts. If you can only find whole fennel seeds, not ground, simply whirl ½ teaspoon whole seeds in a spice grinder to a fine powder. And try to purchase fillets of the same thickness so they cook at the same rate.