Combine cumin, coriander, fennel, and peppercorns in a nonstick pan and toast over medium heat until seeds become fragrant. Crush seeds in mortar and pestle or pour into spare pepper grinder.
Coat steaks lightly with olive oil, season with salt, then liberally grind or lightly press toasted seeds on both sides of steaks.
Preheat oven to 375 degrees. Place heavy foil on a cookie sheet and oil lightly. Place salmon on foil and place pan on middle oven rack. Roast in oven for 10 minutes per inch-thickness of salmon, or until it begins to flake when tested with a sharp knife.
Using wide spatulas, lift salmon from foil onto warmed serving platter. If a fillet, cut into portions. Plate to serve or keep on serving platter and garnish with lemons and parsley. Top each steak or fillet with a dollop of butter.
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