A simple rub for this Sweet Hot Coriander Salmon and Strawberry Tomato Salad and it's ready for the grill. The salad is a simple as chopping and tossing. some fruits and veggies.
Preheat oven to 400F
Combine coriander, brown sugar, chili powder, Sriracha sauce in a small bowl. Season with salt. Pat salmon dry and rub mixture into both sides of fish, including skin. Let sit for 15 minutes. In the meantime make the salad.
Heat 2 tablespoons olive oil in large non-stick ovenproof skillet over medium-high heat until nearly smoking. Sear salmon fillets skin-side up 2 minutes. Flip, then transfer skillet to oven and cook 7-10 minutes more or until salmon is just cooked through. (depending on thickness) Be careful not to overcook. Mine took 7 minutes and my oven tends to run hot.
Place the salmon, skin-side-down, on the grill and cover. Cook, undisturbed, until the salmon just starts to release its fat (opaque mayonnaise-like stuff) and/or the flesh flakes easily, 10 to 15 minutes for most 1 inch thick fillets. Allow another 10 minutes for each extra inch of thickness.
Good salmon is expensive so if unsure, use a thermometer. It makes life so much easier!
Combine all ingredients and serve in bowl or arrange on platter leaving room in center for salmon. Make this first because the salmon is going to require your attention.