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.
4. Pat dry both sides of your salmon fillet (important to dry the surface or your ingredients will not stick well to the surface) and place on the parchment-lined baking tray.
5. Spread marinade generously over both sides of the fillet with a basting brush, evenly distributing the garlic and chopped cilantro, then place skin side down.
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.
9. To plate, place the salmon portion on the plate and garnish with lemon wedge and cilantro and your chosen sides.