1 1/2 teaspoons fennel seeds, crushed
1/4 cup (1/2 stick) butter, room temperature
2 tablespoons minced shallots
1 large fennel bulb with fronds;
bulb quartered, then cut lengthwise into 1/4-inch-thick slices;
2 tablespoons fronds chopped, divided
2 6- to 7-ounce wild salmon fillets
2 tablespoons Pernod or other anise-flavored liqueur
Stir fennel seeds in large nonstick skillet over medium heat until fragrant, about 1 1/2 minutes. Transfer seeds to small bowl; cool.
Mix in butter, shallots, and 1 tablespoon fennel fronds; season butter mixture with salt and pepper.
Melt 1 tablespoon butter mixture in same large nonstick skillet over medium heat.
Add sliced fennel bulb and 1/4 cup water to skillet; cover and cook until fennel is crisp-tender, about 8 minutes. Uncover skillet and sauté until fennel begins to brown, about 2 minutes. Transfer fennel to plate.
Sprinkle salmon with salt and pepper.
Add 1 tablespoon butter mixture to same skillet and melt over medium heat.
Add salmon; cover and cook 5 minutes. Turn salmon over; add 1/4 cup water to skillet.
Cover and continue cooking until salmon is just opaque in center, about 5 minutes longer.
Slide salmon to 1 side of skillet; return fennel to skillet.
Add Pernod, 2 teaspoons butter mixture, and remaining 1 tablespoon chopped fennel fronds; stir to heat through.
Divide fennel mixture between 2 plates.
Top with salmon; spoon remaining butter mixture over salmon.