Mix together the marinade ingredients in a large bowl then add the salmon filets. Coat the salmon in the marinade. Cover and refrigerate at least 1 hour.
While the salmon is marinating make the cucumber raita. Peel the cucumber, and then grate it on a large cheese grater and place it into a fine mesh strainer. Season with a pinch of salt and allow to drain for 5 minutes.
Press the cucumber into the strainer using the back of a rubber spatula. This will help press out the liquid.
In a small bowl, whisk together the yogurt, minced garlic, cumin and lime juice. Add the cucumber to the yogurt mixture. Season with salt and pepper to taste.
Preheat a cast iron pan over medium heat. Gently remove any excess marinade from the salmon and season with salt. Add about 1-2 tbsp oil to the pan and place the salmon into the pan top side down. Cook for 2-3 minutes until a nice crust starts to form. Gently flip, and continue cooking the salmon for another 2-3 minutes, lowering the flame a bit so the center cooks to your liking.
Transfer the salmon to a platter, top with fresh cilantro. Serve with cucumber raita and your choice of sides.