1 T. olive oil
2 medium garlic cloves, thinly sliced
1 T. coriander seeds, finely ground
1 tsp. cumin seeds, finely ground
3 1/2 T. chili powder
1/4 tsp. freshly ground black pepper
1 T. thinly sliced fresh sage leaves
1/2 C. apple cider

4 (6-ounce) skinless salmon fillets
1 T. olive oil

Combine the oil and garlic in a small, heavy-bottomed saucepan. Place over low heat and cook until the garlic just barely begins to brown around the edges, 1 to 2 minutes. Add the ground coriander and cumin, and cook 1 minute, stirring constantly. Stir in the chili powder and black pepper and cook, stirring, 2 minutes longer. Add the sage and apple cider, bring to a simmer, and cook until reduced and thickened to a paste, 1 to 2 more minutes. Remove from the heat, transfer to a bowl, and cool completely before using. Use your fingers to coat the salmon all over with the cooled chili paste. Cover and refrigerate for 2 hours. Wipe the paste from the salmon. Heat some olive oil over medium heat in a skillet large enough to hold all the salmon fillets. Place salmon fillets in the pan, and cook gently until well browned and just cooked through, 3 to 4 minutes per side. Transfer the salmon to warm plates and serve immediately.