3. In a cup, combine the grated garlic, pepper, coriander, salt, chopped fresh cilantro and olive oil (or oil of your choice) and stir. Set aside for 15-30 minutes to allow ingredients to flavor the oil.
7. OPTIONAL: If time permits, cover the tray with cling wrap and refrigerate for up to 6 hours to allow the coated salmon to absorb the flavors of the marinade. Although this gives you the maximum flavor it is not necessary as the marinade is very flavorful. Remove the cling wrap before baking.
8. Place tray in the oven on the middle rack, and bake for 15 – 20 minutes. Test after 10 minutes, as your fish may need less or more than the recommended time. Test with fork. If the meat flakes, but still looks moist, it is done. The actual time depends on the thickness of the fillet. Keep in mind that the heat from the salmon will keep it cooking while it is resting, so do not overcook.