Set the oven temperature to 400 degrees Fahrenheit / 200 degrees Celsius.

To prepare sauce, first spread yogurt on paper-towels, up to 1/2 –inch thickness. Cover with additional paper towels and keep them aside for a few minutes.

Now slowly remove yogurt using a spoon and transfer into a bowl. Add sour cream, salt, red pepper, lemon rind, cumin, orange juice, orange zest and cilantro. Cover the mixture and keep it aside.

To prepare salmon, add cumin, coriander and fennel in a spice grinder and process until they are finely ground.

In a bowl, mix the spice mixture with a little salt, black pepper and breadcrumbs. Dredge skinned side of salmon in spice mixture.

In the meantime, heat a pan (lightly coated with cooking spray) over medium heat. Add half of salmon, crust side down and cook until it is golden brown.

Transfer salmon on a baking tray that is lined with aluminum foil, crust side up. Bake the salmon at the set temperature until it is sufficiently cooked.