Cilantro-Lime Salmon

updated Mar 20, 2020
Cilantro-Lime Salmon

An easy, weeknight-friendly recipe for salmon baked with fresh lime, garlic, and cilantro.

Serves4

Prep5 minutes to 10 minutes

Cook25 minutes to 35 minutes

Jump to Recipe
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Cooked salmon topped with cilantro and lime in a roasting pan
Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk

When it comes to seasoning fish, lemons get all the attention. A big squeeze of lemon is a tried-and-true (and very easy) way of adding flavor to all types of seafood, salmon included. But limes deserve some time in the spotlight, too! Here, tart lime juice mingles with plenty of garlic and fresh cilantro to create a winning salmon dinner that feels special, but is still 100 percent weeknight-friendly.

Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk

A Simple Fish Dinner That’s Easy to Love

Salmon has earned a permanent place on my weekly meal plan — my family loves it and it couldn’t be easier to make, especially when slow-cooked in the oven. But after preparing it the same way week after week, it’s nice to hit the refresh button. This recipe is a great way to do that. Salmon cooks low and slow in a bed of garlic, lime juice and olive oil, and soaks up plenty of fresh flavor in the process. Finishing it off with chopped cilantro adds brightness, resulting in a simple fish dinner that feels a little bit fancy.

Cilantro-Lime Salmon

An easy, weeknight-friendly recipe for salmon baked with fresh lime, garlic, and cilantro.

Prep time 5 minutes to 10 minutes

Cook time 25 minutes to 35 minutes

Serves 4

Nutritional Info

Ingredients

  • 2 tablespoons

    olive oil, plus more for coating the baking dish

  • 1

    (1 1/2-pound) skin-on salmon fillet

  • 1/2 teaspoon

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper

  • 2 cloves

    garlic

  • 2

    medium limes, divided

  • 1

    small bunch fresh cilantro

Instructions

  1. Arrange a rack in the middle of the oven and heat the oven to 250°F.

  2. Coat the inside of a baking dish large enough to hold a 1 (1 1/2-pound) salmon fillet with olive oil. Place the salmon skin-side down in the baking dish. Sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

  3. Mince 2 garlic cloves and sprinkle on top of the salmon. Halve 1 of the limes and squeeze the juice over the salmon (about 2 tablespoons juice). Thinly slice the remaining lime and scatter the slices over the salmon. Drizzle 2 tablespoons olive oil over the top.

  4. Bake until the salmon is cooked through and flakes easily, 25 to 35 minutes. An instant-read thermometer inserted into the middle of the thickest part should register 120°F to 130°F for medium-rare, or 135°F to 145°F for well-done. Total cook time will depend on the thickness of salmon. Meanwhile, coarsely chop the leaves and tender stems of a small bunch of cilantro to get 1/4 cup.

  5. Sprinkle the chopped cilantro over the salmon before serving.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.