Prepare the marinade: Combine the lemon juice, cilantro, cumin, red pepper and garlic in a large zip-lock bag. Add the salmon fillet. Seal the bag and turn to coat the fish all over with the marinade. Refrigerate for about 45 minutes, turning occasionally. Remove the fish from the bag and discard the marinade.
In a medium bowl, combine the coriander, black pepper, cumin, paprika and salt. Rub the fish with the mixture to coat.
Heat about 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the fish; cook about 4-5 minutes per side or until fish flakes easily with a fork. Garnish with lemon wedges and fresh cilantro and serve.