Mix spices and oil together to form a light paste. Rub both sides of the salmon with the mixture. Allow a grill to heat up, over high heat. Spray the grill with non-stick cooking spray and place the salmon on the grill. Once the grill marks have formed on the salmon’s underside (after 3-4 minutes), rotate it 90° to make a lattice-type pattern. When the second set have formed (about 3-4 minutes), flip the salmon over. NOTE: do not flip the salmon more than once. It damages the meat and allows too many juices to escape. Allow the salmon to cook for another 5-7 minutes (depending on your preference for doneness). The salmon is done when the centre is still a little bit cool and pink. When you press it with your finger, it should feel like a somewhat firm sponge, not hard or stiff. Yield: 2 servings.