1 tbsp coriander seeds
¼ cup tamari or soy sauce
¼ cup honey
2 tbsp lime juice
2 cloves garlic, crushed
2 tsp finely grated ginger
2 tsp sriarcha chilli sauce
1½kg side of salmon, skin removed
1 long red chilli, thinly sliced
Lime wedges and micro herbs, to serve
Preheat oven to 220C. Line a long shallow oven tray with baking paper. Crush the coriander with a mortar and pestle. Toast seeds in a small frying pan over a low heat for 5 minutes until fragrant.
Place tamari, honey, juice, garlic, ginger and sriracha in a small jug. Add coriander seeds and stir to combine. Place salmon on prepared tray and spoon over ¾ of the sauce until salmon is coated. Roast for 12-15 minutes, basting with pan juices halfway. Cook until salmon is glazed but still pink in the middle.
Transfer to a platter and drizzle with just enough remaining sauce to moisten the top. Sprinkle with chilli and micro herbs. Squeeze with lime wedges. Flake salmon into large pieces on platter to serve.
You can use the same topping on salmon or fish fillets.