How to Make It
In a small skillet, toast the caraway and cumin seeds over moderate heat, shaking the pan, until the spices are fragrant, about 2 minutes. Transfer the caraway and cumin seeds to a spice grinder and let them cool completely. Add the chile and garlic powders and 1 tablespoon of salt and grind to a powder.
Arrange the salmon fillets skin side down on 2 large rimmed baking sheets. Spread the spice mix on the salmon fillets, cover the fish with plastic wrap and refrigerate for 4 to 6 hours.
Preheat the oven to 425° and position racks in the upper and lower thirds. Lightly drizzle the fish all over with olive oil and rub it into the spice mixture to make a paste with the spices. Roast the fish for about 25 minutes (for 3-pound fillets), until the flesh just begins to flake; shift the pans from top to bottom and front to back halfway through roasting.
Meanwhile, in a medium bowl, combine the yogurt with the pomegranate seeds, chopped cilantro, chopped mint, minced scallions and lemon juice and season the raita with salt.
Using 2 large spatulas, carefully lift the fish off the pans, leaving the skin behind, and transfer to platters. Serve with the pomegranate raita.
If possible, opt for wild salmon (all Alaskan salmon is wild) instead of the farmed variety.