In a large skillet, toast the coriander over moderately high heat until fragrant, about 2 minutes. Add the Riesling and cinnamon stick and bring to a boil. Reduce the heat; simmer for 5 minutes.
Add the salmon and water. Cover and cook over low heat until opaque throughout, about 12 minutes. Transfer the salmon to 6 plates; season with salt and white pepper. Season the poaching liquid with salt and white pepper, then spoon about 1 tablespoon of it over each fillet along with 1 teaspoon of the olive oil. Sprinkle with cilantro and serve.
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