Put fennel seeds in coffee grinder and pulse to chop roughly. Mix with rest of dry ingredients.
Rinse and dry the salmon filet, drizzle and rub olive oil on top and bottom. Add salt and pepper to taste, grind lemon peel over salmon filet and sprinkle the marinade to cover the fish. Let rest for at least 30 minutes before cooking. You may pan-fry, just be careful to not burn marinade on the fish.
For Dry Ingredients to keep in jar:
1 tbsp. Dill Weed
1 tbsp. Fennel Seed
1 tsp. Garlic Powder
1 tsp. Onion Flakes
For the fish
Fresh Black Pepper
Grated Peel of One Lemon
You may increase amount of dry ingredients and keep in jar for later use and play with the proportions to your preference.