Cilantro (aka Coriander) Salmon




  • Wild caught salmon ***If you are in Australia like me, wild caught salmon is only found canned/tinned. I have found that Costco has ready to eat, fully cooked wild Alaskan smoked sockeye salmon available – an entire salmon per box. (With this no-bake option, just remove salmon from package and place on baking tray to catch the juices – I like to use baking paper as well for easier cleanup – then simply add the sage, lemon juice, dill, and coriander on top and you are ready to go!)
  • Fresh bunch of cilantro (coriander)
  • Dill
  • Sage
  • Fresh squeezed lemon juice (from 1-2 lemons, depending on how much salmon you are cooking) ***I use 1 lemon for half of an entire salmon and 2 lemons for a whole entire salmon.


  1. Preheat oven to 450F/232C.
  2. Place salmon skin side down on a foil or baking paper lined baking sheet.
  3. In a small bowl pour in the lemon juice and sage (to taste) to create a “rub”. ***I like to use a lot of sage as you can see in the photo above.
  4. Spread “rub” on top of salmon as thick as you would like. (The thicker the better in my opinion).
  5. Next sprinkle a light dusting of dill on top.
  6. Bake salmon in oven until it is thoroughly cooked – about 15 minutes thawed, longer if frozen.
  7. Chop up your fresh bunch of cilantro (coriander) while salmon is in the oven and when salmon is finished cooking, use your hands to put a thick (if you are like me) layer on top as shown in the photo above – use as much or as little as desired. Refrigerate any remaining cilantro (coriander).

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