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Sweet Hot Coriander Salmon with Strawberry Tomato Salad

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Salad
Cuisine: Seafood
Servings: 4 persons



  • 2 tbsp extra virgin olive oil
  • 4 5 ounce pieces of wild salmon
  • 1.5 tsp coriander
  • 1.5 tsp brown sugar
  • 1.5 tsp chili powder
  • 1.5 tsp Sriracha sauce
  • sea salt

STRAWBERRY TOMATO SALAD (from Southern Living)

  • 1 1/2 cups fresh strawberries, chopped
  • 1/2 pound assorted small heirloom, cherry and grape tomatoes, halved
  • 1/3 cup chopped fresh basil
  • 1 tbsp chopped fresh oregano
  • 1 tsp loosely packed lemon zest
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper



  • 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.
  • 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.
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