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Perfectly cooked salmon becomes something special when paired with a vibrant, zesty cilantro lime sauce. This Salmon with Cilantro Lime Sauce recipe is impressively elegant yet simple enough for a busy weeknight. It’s bright, fresh, and incredibly satisfying.

Recipe Overview

Why You’ll Love This Salmon with Cilantro Lime Sauce

Fast & Foolproof: Ready in about 25 minutes with straightforward steps.
Flavor Bomb Sauce: Creamy, tangy, herby, and garlicky all at once.
Versatile Serving: Enjoy hot, in bowls, or cold with various sides.
Healthy & Nourishing: Packed with omega-3s, protein, and fresh ingredients.

Ingredients & Tools

4 salmon fillets, skin-on or skinless (about 150-180 g each)
2 tbsp olive oil, divided
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp salt, plus more to taste
1/4 tsp black pepper
1 large bunch fresh cilantro, stems included (about 2 cups packed)
2 cloves garlic, peeled
Juice of 2 limes (about 1/4 cup)
1/4 cup Greek yogurt or sour cream
2 tbsp mayonnaise
2 tbsp extra virgin olive oil
1-2 tbsp water, as needed for consistency

Tools: A large skillet (preferably non-stick or cast iron), a blender or food processor, a microplane or garlic press (optional but helpful), and a set of measuring spoons.

Notes: Don’t skip the mayonnaise—it adds creaminess and helps emulsify the sauce. Using the cilantro stems is key for maximum flavor.

Nutrition (per serving)

Calories:	420 kcal
Protein:	35 g
Fat:	29 g
Carbs:	4 g
Fiber:	1 g

Serves: 4 | Prep Time: 10 minutes | Cook Time: 12 minutes | Total Time: 22 minutes

Before You Start: Tips & Ingredient Notes

What if I don’t like cilantro? Honestly, you can substitute flat-leaf parsley. The flavor profile will be different—less bright and citrusy, more earthy and herbal—but it will still be delicious. A combination of parsley and a little fresh mint could also work nicely.
Is it better to use skin-on or skinless salmon? I prefer skin-on for this recipe because the skin gets wonderfully crispy in the pan and adds great texture. However, if you’re using skinless, that’s totally fine—just reduce the cooking time by a minute or so since the flesh will be in direct contact with the hot pan.
Can I make the sauce ahead of time? Absolutely! The sauce can be made up to 2 days in advance and stored in an airtight container in the fridge. The flavors actually meld and improve over time. Just give it a good stir before using.
What’s the best type of salmon to use? For this recipe, I find that Atlantic or Sockeye salmon works beautifully. They have a good fat content that keeps them moist during cooking. If using a very lean variety like Coho, just be extra careful not to overcook it.

How to Make Salmon with Cilantro Lime Sauce

Step 1: Prepare the Salmon. Pat the salmon fillets completely dry with paper towels. This is a crucial step for getting a nice sear instead of steaming the fish. In a small bowl, mix together the smoked paprika, garlic powder, salt, and black pepper. Drizzle about one tablespoon of the olive oil over the salmon fillets, then rub the spice mixture evenly over all sides of the fish. Let it sit for 5 minutes while you preheat your skillet—this allows the seasoning to adhere and the fish to come closer to room temperature for more even cooking.

Step 2: Make the Cilantro Lime Sauce. While the salmon rests, add the cilantro (stems and all!), garlic cloves, lime juice, Greek yogurt, mayonnaise, and the remaining two tablespoons of extra virgin olive oil to your blender or food processor. Blend on high until the sauce is completely smooth and vibrant green. You’ll notice it’s quite thick. If it’s too thick for your liking, add a tablespoon or two of water and blend again until it reaches a pourable, creamy consistency. Taste it and adjust the seasoning with a pinch of salt if needed. Set the sauce aside while you cook the salmon.

Step 3: Cook the Salmon. Heat the remaining one tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering hot, carefully place the salmon fillets in the pan, skin-side down if they have skin. You should hear a satisfying sizzle. Cook for 4-6 minutes without moving them, until the skin is crispy and the flesh is cooked about two-thirds of the way up the sides. The trick is to let a good crust form. Then, gently flip the fillets and cook for another 2-4 minutes on the second side, until the salmon is cooked to your liking and flakes easily with a fork. For medium, you’re aiming for an internal temperature of about 125°F (52°C).

Step 4: Rest and Serve. Transfer the cooked salmon to a serving platter or individual plates. Let it rest for a couple of minutes—this allows the juices to redistribute throughout the fish, ensuring every bite is moist. Right before serving, generously drizzle the vibrant green cilantro lime sauce over the top of the warm salmon fillets. You can serve any extra sauce on the side for dipping. The contrast of the hot, flaky salmon with the cool, zesty sauce is honestly what makes this dish so special.

Storage & Freshness Guide

Fridge: Store leftover salmon and sauce separately in airtight containers for up to 2 days.
Freezer: Freeze cooked salmon (without sauce) for up to 1 month. Thaw in fridge before reheating.
Reviving: Gently reheat salmon in a covered skillet with a splash of water, or microwave at 50% power. Serve sauce cold or at room temperature.

Serving Suggestions

Complementary Dishes

Cilantro Lime Rice — The flavors in the rice mirror the sauce perfectly, creating a cohesive and delicious plate. The fluffy, citrusy rice is the ideal bed for the saucy salmon.
Simple Roasted Asparagus — The earthy, slightly charred flavor of asparagus provides a wonderful textural contrast and a beautiful green element on the plate. A little squeeze of extra lime over the top ties it all together.
Quinoa Salad with Black Beans and Corn — This turns your salmon into a hearty, protein-packed bowl. The freshness of the salad complements the rich fish and creamy sauce beautifully.

Drinks

A Crisp Sauvignon Blanc — The wine’s natural citrus and herbaceous notes are a match made in heaven with the cilantro and lime in the sauce. It cleanses the palate between each rich bite.
Sparkling Water with Lime — For a non-alcoholic option, the effervescence is refreshing and the lime wedge enhances the citrus theme of the meal without adding sweetness.
A Light Mexican Lager — The crisp, clean finish of a lager cuts through the richness of the salmon and the creaminess of the sauce, making for a very satisfying pairing.

Something Sweet

Mango Sorbet — The tropical, sweet-tart flavor of mango is a fantastic follow-up to the savory, zesty main course. It’s light, refreshing, and feels like a perfect, clean finish.
Key Lime Pie Bars — If you just can’t get enough lime, lean into it! These tangy, creamy bars are a delightful dessert continuation of the citrus theme from dinner.
Fresh Berries with a Dollop of Whipped Cream — Simple, elegant,

Salmon With Cilantro Lime Sauce

Cost Level $$

Category Salmon Recipes

Difficulty Low

Cuisine American, fusion

Servings 4

Total Time 22 minutes

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Make this easy Salmon with Cilantro Lime Sauce in just 25 minutes! A healthy, flavorful dinner with a creamy, zesty sauce. Get the simple recipe now.

Ingredients

For the Salmon:

4 salmon fillets (skin-on or skinless (about 150-180 g each))
2 tbsp olive oil (divided)
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp salt (plus more to taste)
1/4 tsp black pepper

For the Cilantro Lime Sauce:

1 large bunch fresh cilantro (stems included (about 2 cups packed))
2 cloves garlic (peeled)
Juice of 2 limes (about 1/4 cup)
1/4 cup Greek yogurt or sour cream
2 tbsp mayonnaise
2 tbsp extra virgin olive oil
1-2 tbsp water (as needed for consistency)

Instructions

01
Pat the salmon fillets completely dry with paper towels. In a small bowl, mix together the smoked paprika, garlic powder, salt, and black pepper. Drizzle about one tablespoon of the olive oil over the salmon fillets, then rub the spice mixture evenly over all sides of the fish. Let it sit for 5 minutes while you preheat your skillet.
02
While the salmon rests, add the cilantro (stems and all!), garlic cloves, lime juice, Greek yogurt, mayonnaise, and the remaining two tablespoons of extra virgin olive oil to your blender or food processor. Blend on high until the sauce is completely smooth and vibrant green. If it’s too thick for your liking, add a tablespoon or two of water and blend again until it reaches a pourable, creamy consistency. Taste it and adjust the seasoning with a pinch of salt if needed. Set the sauce aside while you cook the salmon.
03
Heat the remaining one tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering hot, carefully place the salmon fillets in the pan, skin-side down if they have skin. Cook for 4-6 minutes without moving them, until the skin is crispy and the flesh is cooked about two-thirds of the way up the sides. Then, gently flip the fillets and cook for another 2-4 minutes on the second side, until the salmon is cooked to your liking and flakes easily with a fork.
04
Transfer the cooked salmon to a serving platter or individual plates. Let it rest for a couple of minutes. Right before serving, generously drizzle the vibrant green cilantro lime sauce over the top of the warm salmon fillets.