Sweet Hot Coriander Salmon with Strawberry Tomato Salad

You can grill or pan fry this salmon and toss it in the oven to give you melt-in-your mouth deliciousness. You'll want to use a good pan, preferably cast-iron.



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


  • 1,5 cups fresh strawberries hulled and chopped in half
  • 1/2 pound assorted small heirloom cherry and grape tomatoes, halved
  • 1/3 cup fresh basil chopped
  • 1 tbsp fresh oregano chopped
  • 1 teaspoon loosely packed lemon zest
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper



  • Combine all ingredients and serve in bowl or arrange on platter leaving room in centre for salmon. Make this first because the salmon is going to require your attention.


  • Preheat oven to 400F
  • Combine coriander, brown sugar, chilli 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. Good salmon is expensive so if unsure, use a thermometer. It makes life so much easier!


  • 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.


Serving: 141g | Calories: 104kcal | Carbohydrates: 9g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 348mg | Potassium: 247mg | Fiber: 3g | Sugar: 6g | Vitamin A: 820IU | Vitamin C: 41.8mg | Calcium: 38mg | Iron: 1mg
SOURCE: Barrie Hill Farms
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