Mix the spices and celery salt together, and then lightly sprinkle over the salmon.
Add the fillets skin side up into the pan and cook for 3-4 minutes to get a nice colour and seal the spices to the flesh of the fish.
Carefully turn the fillet over onto the skin, and cook for a further 2-3 minutes, then turn off the heat and cover with a piece of foil (Do not overcook, the flesh should be half cooked but warm. The flakes of flesh should push apart when pressed with the finger, but not overcooked)
Whilst the fish is resting make up the dressing, by mixing all the ingredients together.
Serve the salmon and spoon over a little yogurt, little lemon zest and a dash of Siracha and serve with the green braised rice