Directions
1 Heat the oven to 300 degrees. In an oven proof skillet or Dutch oven large enough to hold the salmon, combine olive oil, crushed red pepper flakes, paprika, fennel seeds, coriander seeds and a pinch each of salt and pepper. Cook over low heat, stirring occasionally, until fragrant and just simmering, about 5 minutes.
2 Pat the salmon dry, then sprinkle with salt and place in the spiced oil, flesh side up. Spoon some of the oil over the salmon, then bake, basting occasionally, until cooked through, 15-25 minutes. (You will know if the salmon is done when the fish flakes when cut into with a knife or fork).
3 While the salmon roasts, peel the cucumber and cut into bite-size pieces. Sprinkle with salt.
4 Break the salmon into large pieces on a serving platter. Scatter the cucumbers around the salmon, then top with feta and parsley. Drizzle chile oil over everything to taste.
