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This Cilantro Lime Salmon delivers vibrant, restaurant-quality flavor with minimal effort. The zesty marinade of fresh lime, cilantro, and garlic creates a bright, flaky, and satisfying meal. It’s perfect for busy weeknights or elegant dinners.

Recipe Overview

Why You’ll Love This Cilantro Lime Salmon

Flavor explosion: Bright lime and savory cilantro balance the rich salmon perfectly.
Quick & easy: Ready in about 20 minutes with a simple blender marinade.
Versatile serving: Equally great over quinoa or with roasted potatoes.
Perfect texture: Moist, flaky interior with a lightly caramelized crust.

Ingredients & Tools

4 salmon fillets (about 150-180 g each), skin-on or skinless
1 large bunch fresh cilantro, stems and leaves (about 1 cup packed)
3 cloves garlic, roughly chopped
Juice of 2 limes (about 1/4 cup)
Zest of 1 lime
3 tbsp olive oil, divided
1 tsp honey or maple syrup
1/2 tsp ground cumin
1/4 tsp red pepper flakes (or to taste)
Salt and black pepper to taste

Tools: A blender or food processor, a baking sheet, parchment paper or a well-seasoned oven-safe skillet.

Notes: Don’t skip the cilantro stems—they’re packed with flavor. Using both lime juice and zest gives a double citrus hit. Honey balances the lime and aids caramelization.

Nutrition (per serving)

Calories:	320 kcal
Protein:	35 g
Fat:	18 g
Carbs:	4 g
Fiber:	1 g

Serves: 4 | Prep Time: 10 minutes | Cook Time: 12-15 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

Salmon selection is key. Try to find fillets that are similar in thickness so they cook evenly. I prefer skin-on for a bit of extra protection against overcooking, but skinless works perfectly too—just keep a close eye on the time.
Don’t skip the zest! The lime zest contains potent aromatic oils that the juice alone doesn’t have. It adds a perfumed, intense lime flavor that makes all the difference between a good dish and a great one.
Embrace the cilantro stems. They have a more concentrated, herbaceous flavor than the leaves and they blend up beautifully into a smooth marinade. Just give them a quick rinse to remove any dirt.
Let the salmon come to room temperature. Taking the salmon out of the fridge 15-20 minutes before cooking helps it cook more evenly, preventing a cold, undercooked center and an overcooked exterior.

How to Make Cilantro Lime Salmon

Step 1: First, preheat your oven to 400°F (200°C). While it’s heating up, pat your salmon fillets completely dry with a paper towel. This is a crucial step for getting a nice sear and preventing the fish from steaming. Season both sides lightly with salt and pepper.

Step 2: Now, let’s make that vibrant marinade. In your blender or food processor, combine the fresh cilantro (yes, stems and all!), chopped garlic, lime juice, lime zest, 2 tablespoons of the olive oil, honey, cumin, and red pepper flakes. Blend it until it’s completely smooth and a beautiful, bright green color. You’ll notice the aroma is incredibly fresh and zesty—that’s how you know it’s perfect.

Step 3: It’s time to coat the salmon. Reserve about two tablespoons of the cilantro-lime marinade for serving later. Using a brush or the back of a spoon, generously coat the top (non-skin side) of each salmon fillet with the remaining marinade. Make sure every bit is covered—this is where all the flavor lives!

Step 4: Heat an oven-safe skillet over medium-high heat with the remaining 1 tablespoon of olive oil. If you’re using a baking sheet, you can skip this step and just line it with parchment paper. For a better crust, carefully place the salmon fillets marinade-side down in the hot skillet. Let them sear for just 1-2 minutes until you get a bit of color and a fantastic smell.

Step 5: If you seared the salmon, flip the fillets so the marinade-side is facing up again. If using a baking sheet, just place the fillets on it. Transfer the skillet or baking sheet to the preheated oven. Roast for 10-12 minutes for medium, or until the salmon is opaque and flakes easily with a fork. The internal temperature should read 125-130°F (52-54°C) for medium.

Step 6: Once out of the oven, let the salmon rest for a couple of minutes. This allows the juices to redistribute, ensuring every single bite is moist. Right before serving, drizzle the reserved fresh marinade over the top. That hit of raw, bright flavor at the end is an absolute game-changer.

Storage & Freshness Guide

Fridge: Store leftovers in an airtight container for up to 2 days.
Freezer: Freeze uncooked marinated salmon for up to 1 month. Not recommended after cooking.
Reviving: Gently reheat in a 300°F oven or enjoy cold flaked over salads.

Serving Suggestions

Complementary Dishes

Coconut Jasmine Rice — The creamy, slightly sweet rice is a dreamy backdrop for the zesty salmon, soaking up all the delicious juices.
Simple Arugula Salad — A pile of peppery arugula with a light lemon vinaigrette adds a fresh, crisp contrast that cuts through the richness beautifully.
Roasted Asparagus — Toss asparagus spears with olive oil, salt, and pepper and roast them alongside the salmon for an easy, elegant, and complete meal.

Drinks

A Crisp Sauvignon Blanc — The wine’s citrus and herbaceous notes are a perfect mirror for the flavors in the cilantro and lime, creating a harmonious pairing.
Sparkling Water with Lime — For a non-alcoholic option, the effervescence cleanses the palate and the lime wedge reinforces the citrus theme of the dish.
Light Mexican Lager — A cold, crisp beer like this doesn’t overpower the fish and its coolness is a wonderful contrast to the slight spice.

Something Sweet

Mango Sorbet — The tropical, sweet-tart flavor of mango is a fantastic way to end the meal, continuing the fresh and fruity vibe.
Key Lime Pie Bars — If you just can’t get enough lime, these tangy, creamy bars are the ultimate thematic dessert.
Almond Shortbread Cookies — A simple, buttery cookie provides a lovely, neutral finish that’s not too heavy after a flavorful main course.

Top Mistakes to Avoid

Overcooking the salmon. Salmon continues to cook after it comes out of the oven (carryover cooking). Taking it out when it’s just slightly under your desired doneness ensures it stays juicy and doesn’t become dry and chalky.
Not patting the salmon dry. Any excess moisture on the surface of the fish will create steam, which prevents that lovely, slightly crisp exterior from forming. A quick pat-down is your best friend here.
Skipping the sear. If you have an oven-safe skillet, that initial sear adds a ton of flavor and texture. It creates a caramelized crust that you just can’t get from baking alone.
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Cilantro Lime Salmon

Cost Level $$

Category Salmon Recipes

Difficulty Medium

Cuisine Californian, fusion

Servings 4

Total Time 25 minutes

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Make this easy Cilantro Lime Salmon in just 20 minutes! A zesty marinade creates a bright, flaky, and delicious meal. Get the simple recipe and cook it tonight.

Ingredients

For the salmon and marinade:

4 salmon fillets (about 150-180 g each, skin-on or skinless)
1 large bunch fresh cilantro (stems and leaves, about 1 cup packed)
3 cloves garlic (roughly chopped)
2 limes (juice only, about 1/4 cup)
1 lime (zest only)
3 tbsp olive oil (divided)
1 tsp honey or maple syrup
1/2 tsp ground cumin
1/4 tsp red pepper flakes (or to taste)
Salt and black pepper (to taste)

Instructions

01
First, preheat your oven to 400°F (200°C). While it’s heating up, pat your salmon fillets completely dry with a paper towel. This is a crucial step for getting a nice sear and preventing the fish from steaming. Season both sides lightly with salt and pepper.
02
Now, let’s make that vibrant marinade. In your blender or food processor, combine the fresh cilantro (yes, stems and all!), chopped garlic, lime juice, lime zest, 2 tablespoons of the olive oil, honey, cumin, and red pepper flakes. Blend it until it’s completely smooth and a beautiful, bright green color. You’ll notice the aroma is incredibly fresh and zesty—that’s how you know it’s perfect.
03
It’s time to coat the salmon. Reserve about two tablespoons of the cilantro-lime marinade for serving later. Using a brush or the back of a spoon, generously coat the top (non-skin side) of each salmon fillet with the remaining marinade. Make sure every bit is covered—this is where all the flavor lives!
04
Heat an oven-safe skillet over medium-high heat with the remaining 1 tablespoon of olive oil. If you’re using a baking sheet, you can skip this step and just line it with parchment paper. For a better crust, carefully place the salmon fillets marinade-side down in the hot skillet. Let them sear for just 1-2 minutes until you get a bit of color and a fantastic smell.
05
If you seared the salmon, flip the fillets so the marinade-side is facing up again. If using a baking sheet, just place the fillets on it. Transfer the skillet or baking sheet to the preheated oven. Roast for 10-12 minutes for medium, or until the salmon is opaque and flakes easily with a fork. The internal temperature should read 125-130°F (52-54°C) for medium.
06
Once out of the oven, let the salmon rest for a couple of minutes. This allows the juices to redistribute, ensuring every single bite is moist. Right before serving, drizzle the reserved fresh marinade over the top. That hit of raw, bright flavor at the end is an absolute game-changer.