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Heat the grill to medium-high heat (about 450 to 500 degrees F on a gas grill).
Place the salmon fillets on a plate or baking sheet (to transport to grill).
In a small bowl, stir together the olive oil, cumin, coriander, salt and pepper to form a paste. Rub the paste over the top side of each salmon fillet.
Brush the grill grates with oil. Place the salmon skin side up on the grates and close the grill cover. Cook until the salmon easily releases from the grill, about 3 to 4 minutes.
Using tongs, carefully turn the salmon and close the grill cover again. Cook until the internal temperature reaches 145 degrees F, about 2 to 4 minutes, depending on the thickness of the fillets.
Squeeze the lime juice over the salmon. Serve immediately.