Preheat oven to 400F if baking the salmon

1 bunch cilantro, chopped fine
1/2 C horseradish or course grain mustard
juice of 5 limes, 1/2 C more’r’less
1/4 C good evoo

Combine all in a saucepan over medium low heat.  Bring to a simmer, stirring occasionally, until sauce has reduced and thickened somewhat, and flavors have blended.

Add:

3/4 tsp kosher salt
1/2 tsp fresh ground black pepper

Stir, and set aside.  Makes about 1 2/3 C sauce.

Wash the salmon fillet and pat dry.  Place the salmon skin side down in a glass baking dish, tucking the tail end underneath if necessary, and oil with EVOO and salt and pepper to taste.  Evenly spoon the cooked sauce over it.  Bake at 400F for 10-30 minutes, depending on the size and thickness of the fillet.  I have used the sauce on a 1.5 lb and a 3 lb fillet, both of which required longer cooking times.