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In a small skillet, toast the caraway seeds until they’re slightly darker in color and aromatic in scent, about 2 minutes. Let them cool a smidge, then grind them in a spice mill or small food processor. Set aside.
Toss the flour in a shallow dish. Season the salmon with salt and pepper on both sides, then lightly dredge them through the flour, shaking off any excess.
Heat 2 Tbs oil in a cast iron or regular skillet, and sear the salmon until nice and browned, 2 minutes per side. Set them on a plate and wipe the skillet clean.
In a food processor, toss in the garlic, serrano chile, cumin, cayenne, cinnamon, paprika, caraway, and 2 Tbs oil. Blitz until the mixture becomes as paste-y as you can get it.
Back in the cast iron, heat up the last 4 Tbs oil over medium. Add the garlic paste and bloom for 30 seconds. Add the tomato paste and ½ cup water. Stir and mix and sniff. Add the sugar and lemon juice, stir stir. Toss in a pinch of salt and pepper. Simmer 30 more seconds.
Now, add the salmon fillets to the skillet, lower the heat to a light simmer, cover and let it cook for about 6 more minutes. The salmon will finish cooking as it absorbs the sauce.
Toss in some cilantro and serve her up!