Rub sheet pan with 2 teaspoons of oil. Place the side of salmon in the pan, spinkle with the salt and pepper, and set aside. Add coriander, fennel seed, cumin seed, star anise, onion powder, garlic powder, and cayenne pepper to a blender. Turn blender on high and process until whole spices become powder.
With blender running, pour in 1/3 cup canola oil and blend until well combined. Stop blender to brush down sides of container, if necessary. Brush salmon with spice mixture. Allow salmon to sit at room temperature for 30 minutes.
Heat oven to the high broiler setting.
Place salmon in the oven 6 inches from broiler. Cook until salmon reaches an internal temperature of 131ºF, about 15 minutes. Remove from oven and let rest for 10 minutes, and then serve immediately. Note that the internal temperature of the fish will a rise a little as carry-over cooking occurs.