Photo: Ralph Anderson; Styling: Mary Lyn Hill
1 tablespoon chili powder
2 teaspoons dillseeds
1 teaspoon lemon pepper
1/2 teaspoon ground cumin
4 (4- to 6-ounce) salmon steaks
1/4 cup butter or margarine
Garnishes: fresh thyme sprigs, lemon zest
Combine first 4 ingredients; press evenly over steaks.
Melt butter in a large nonstick skillet over medium heat; add steaks, and cook 5 minutes on each side or until fish flakes easily with a fork. Garnish, if desired. Serve with lemon wedges.