Spiced Millet-Coated Salmon

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5 tablespoons millet

1 tablespoon whole coriander seeds

1 teaspoon celery seed

1/2 teaspoon poppy seeds

1/2 teaspoon yellow or brown mustard seeds

1/2 teaspoon whole white peppercorns

1/2 teaspoon whole black peppercorns

1 teaspoon sea salt or kosher salt

1 teaspoon sugar

1 to 2 tablespoons olive oil

4 5- to 6-ounce skin-on salmon fillets, pin bones removed

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