Coriander Grilled Salmon with Cilantro-Yogurt Sauce
Prep time
Cook time
Total time
A light cilantro-spiked yogurt sauce gives a fresh summery boost to the generously spiced roasted salmon.
Serves: 6
  • 2 12" cedar planks (for grilling)
  • 2 tbsp coriander seeds
Cilantro-Yogurt Sauce
  • 1 cup plain fat-free yogurt
  • 2 tbsp tahini
  • 1 tbsp fresh lemon juice
  • 1 clove garlic, minced
  • 1 tsp grated lemon zest (~1/2 a lemon)
  • ¼ cup chopped fresh cilantro
  • Salt and pepper
Plank-Grilled Salmon
  • 2 tbsp honey
  • 2 tbsp fresh lemon juice
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ½ tsp fresh ground black pepper
  • 6 skin-on salmon fillets (~6 oz each)
  • Cilantro sprigs (for garnish)
Advance Prep:
  1. About 1 hour before you're ready to fire up the grill, place the cedar planks in a large pan of water to soak.
  2. In a small skillet set over medium-high heat, toast the coriander seeds for 1-2 minutes, or until fragrant. Let cool for a few minutes, then grind finely using a spice grinder or mortar and pestle.
Prepare the Sauce:
  1. In a small bowl, whisk together 1 tsp of the ground coriander with yogurt, tahini, lemon juice, garlic and lemon zest until smooth. Stir in cilantro, then season to taste with salt and pepper. Cover tightly with plastic wrap and refrigerate until ready to serve.
Marinate the Salmon:
  1. In a small bowl, whisk together honey, lemon juice, garlic, olive oil, paprika and remaining ground coriander. Arrange the salmon filets in a large glass baking dish, and pour the honey sauce overtop. Cover tightly with plastic wrap and transfer to the refrigerator to marinate for at least 15 minutes (but no more than 1 hour).
Grill the Salmon:
  1. Preheat grill to medium-high heat. Arrange the salmon filets skin-side down on the soaked planks, spacing them at least 1" apart. Pour the remaining marinade in the dish into a small bowl and reserve.
  2. Transfer the planks to the preheated grill. Close the lid and cook for about 10-15 minutes, or until the salmon is opaque and flakes easily with a fork, brushing with reserved marinade about halfway through.
  3. To serve, plate the individual salmon filets, then top each one off with a generous spoonful of sauce and garnish with a sprig of cilantro.
Recipe by Crumb: A Food Blog at