Baked Cilantro Lime Salmon

The first time I made Baked Cilantro Lime Salmon, it was a warm summer evening, and the scent of fresh cilantro filled my kitchen. As I marinated the salmon in lime juice, honey, and spices, I could hardly wait for dinner. This dish quickly became a favorite in my household. The combination of zesty lime and fragrant cilantro creates a bright, vibrant flavor that pairs perfectly with the buttery texture of the salmon. I remember serving it to friends during a backyard gathering, and the compliments kept pouring in! This Baked Cilantro Lime Salmon has not only become a staple for special occasions but also a go-to for busy weeknights. It’s quick, easy, and feels special enough for guests.

Ingredients Required for Baked Cilantro Lime Salmon

The ingredients for Baked Cilantro Lime Salmon work together harmoniously, each contributing its unique flavor. The star of the show is, of course, the salmon, which is rich and buttery. The marinade featuring lime juice, cilantro, and honey not only tenderizes the fish but also infuses it with a burst of freshness. Sweet potatoes and zucchini round out the meal, providing satisfying textures and vibrant colors.

• Salmon: 5 salmon fillets or 1 large fillet cut into 2-inch pieces (I recommend skin off) – The primary ingredient, packed with healthy fats and protein, ensures this dish is both filling and nutritious.
• Cilantro: 1 cup loosely packed, minced (measure before mincing) – This herb brings the dish to life with its fresh and vibrant flavor.
• Garlic: 4 cloves, minced – A must-have for building flavor, garlic enhances the marinade with its aromatic quality.
• Lime Juice: 1/3 cup freshly squeezed – The acidity of lime juice brightens the dish and balances the richness of the salmon.
• Lime Zest: Zest from 1 lime – Adds an extra layer of citrus flavor that enhances the overall taste.
• Honey: 3 tablespoons – Sweetens the marinade, complementing the tanginess of lime beautifully.
• Olive Oil: 3 tablespoons – A heart-healthy fat that helps to keep the salmon moist during cooking.
• Chili Powder: 2 teaspoons – Introduces a hint of heat and complexity to the marinade.
• Ground Cumin: 1 1/2 teaspoons – Offers a warm, earthy flavor that pairs wonderfully with salmon.
• Salt: 1 1/2 teaspoons – Enhances all the flavors, ensuring they pop.
• Smoked Paprika: 1 teaspoon – Adds depth and a subtle smokiness to the dish.
• Onion Powder: 1 teaspoon – For a hint of sweetness and aromatic flavor.
• Dried Oregano: 1 teaspoon – Contributes an herbaceous note that complements the other ingredients.
• Pepper: 1/2 teaspoon – A necessary seasoning that rounds out the flavor profile.
• Sweet Potatoes: 2 1/2 cups peeled, chopped into 3/4-inch cubes – These add sweetness and hearty texture to the meal.
• Zucchini: 1 large, sliced 1/2-3/4-inch thick, quartered – A fresh, seasonal vegetable that adds color and nutrition.
• Cherry Tomatoes: 2 cups – These burst with sweetness when roasted, offering a delightful contrast to the dish.

Cooking Method for Baked Cilantro Lime Salmon

Cooking Baked Cilantro Lime Salmon is a straightforward process that yields delightful results. The combination of marinating the salmon while prepping your veggies makes it easy to multitask in the kitchen. Follow the steps below for a deliciously satisfying meal.

1. Preheat your oven to 400 degrees F. This temperature is perfect for roasting your vegetables and baking the salmon, ensuring a quick and even cook.
2. In a medium bowl, whisk together all of the marinade ingredients: lime juice, honey, cilantro, garlic, chili powder, ground cumin, salt, smoked paprika, onion powder, dried oregano, and pepper. This marinade will infuse the salmon with incredible flavors.
3. Remove 2 tablespoons of the marinade to use later for the vegetables. Pour the remaining marinade over the salmon fillets in a 9×13 baking dish, skin side down if they have it. Make sure the fillets are coated evenly.
4. Let the salmon marinate at room temperature while you prep the veggies, ideally for 30 to 40 minutes. Don’t marinate too long, or the fish can become mushy.
5. Line a baking sheet with foil and spray with cooking spray for easy cleanup. Add the chopped sweet potatoes to the sheet, tossing them with 1 tablespoon of olive oil, 1/2 teaspoon of chili powder, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper. Roast for 20 minutes at 400 degrees F, which will allow them to become tender and slightly caramelized.
6. After 20 minutes, stir the sweet potatoes and push them to one side of the baking sheet. Add the quartered zucchini and cherry tomatoes to the other side of the sheet. Toss them with the 2 tablespoons of reserved marinade and season with freshly cracked salt and pepper.
7. Line the marinated salmon down the middle of the baking sheet, sitting between the vegetables. This arrangement will allow everything to cook together beautifully.
8. Bake at 400 degrees F for approximately 12 to 16 minutes, or until the salmon is cooked to your liking. I recommend checking for doneness at 130 degrees F with an instant-read thermometer. The salmon should flake easily with a fork.
9. If your salmon is done before your veggies, remove the salmon to a plate and continue to roast the vegetables until they reach your desired doneness.
10. Once done, season everything with freshly cracked salt and pepper to taste. You can serve the salmon and veggies together or incorporate them into rice bowls with toppings like black beans, avocados, sour cream, hot sauce, and more.

How to Switch It Up

There are many ways to enjoy Baked Cilantro Lime Salmon by tweaking the ingredients or serving styles. Here are some great tips to help you customize this dish:

• Storage: Store leftover salmon in an airtight container in the fridge for up to three days. It makes for a quick lunch!
• Freezing: You can freeze leftover salmon for up to three months. Wrap individual fillets in plastic wrap before placing them in a freezer bag to prevent freezer burn.
• Pairing: Serve with a fresh salad or a side of quinoa for a nutritious meal. This salmon also works beautifully in tacos with your favorite toppings!
• Veggie Variations: Experiment with different seasonal vegetables like asparagus or bell peppers to keep it fresh.
• Spice it Up: For a hint of heat, add diced jalapeños to the marinade or sprinkle cayenne pepper on the salmon before baking.
• Herb Swaps: If you’re not a fan of cilantro, try using fresh parsley or dill for a different flavor profile.

Perfect Pairings for Baked Cilantro Lime Salmon

When serving Baked Cilantro Lime Salmon, you have endless possibilities for pairings that elevate the dish experience. Here are some fantastic suggestions:

• Quinoa Salad: A refreshing quinoa salad with diced cucumbers, cherry tomatoes, and a light lemon vinaigrette complements the salmon beautifully.
• Roasted Asparagus: The earthy flavor of roasted asparagus adds a wonderful contrast to the zesty salmon.
• Rice Bowls: Serve the salmon over a bed of fluffy rice, topped with avocado, black beans, and a squeeze of lime for a filling meal.
• Tacos: Create delicious salmon tacos with corn tortillas, cabbage slaw, and a drizzle of lime crema.
• Seasonal Vegetables: Roasted vegetables like carrots or Brussels sprouts can enhance the meal, bringing additional flavors and textures.
• Light Wine: Pair with a crisp white wine like Sauvignon Blanc or a refreshing mocktail made with lime and mint for a delightful experience.
• Fresh Fruit: A side of tropical fruit salad can add a refreshing note to the meal, balancing the richness of the salmon.

FAQ

Conclusion

In summary, Baked Cilantro Lime Salmon is a delightful dish that brings together vibrant flavors and wholesome ingredients. Its versatility makes it suitable for weeknight dinners or special gatherings. I encourage you to give it a try; you’ll find it’s a dish that not only pleases the palate but also brings family and friends together around the table.

Baked Cilantro Lime Salmon

The ultimate weeknight dinner, Baked Cilantro Lime Salmon is packed with flavor and nutrients. The zesty marinade infused with cilantro brings out the best in the salmon, making it a dish you’ll crave again and again. Perfect for busy evenings or special occasions, make it tonight!

Print Recipe Pin Recipe

Course Dinner

Cuisine American

Servings 5 servings

Calories 350 kcal

Equipment

• Whisk
• Oven
• Peeler
• Chef's Knife
• Wooden Spoon
• Baking Sheet

Ingredients

  

• 5 fillets Salmon or 1 large fillet cut into 2-inch pieces (I recommend skin off)
• 1 cup Cilantro loosely packed, minced (measure before mincing)
• 4 cloves Garlic minced
• 1/3 cup Lime Juice freshly squeezed
• 1 each Lime Zest from 1 lime
• 3 tablespoons Honey
• 3 tablespoons Olive Oil
• 2 teaspoons Chili Powder
• 1 1/2 teaspoons Ground Cumin EACH
• 1 1/2 teaspoons Salt EACH
• 1 teaspoon Smoked Paprika EACH
• 1 teaspoon Onion Powder EACH
• 1 teaspoon Dried Oregano EACH
• 1/2 teaspoon Pepper
• 2 1/2 cups Sweet Potatoes (3/4-inch chopped cubes)
• 1 tablespoon Olive Oil
• 1/2 teaspoon Salt
• 1/2 teaspoon Chili Powder
• 2 cups Cherry Tomatoes
• 1 large Zucchini (sliced 1/2-3/4-inch thick, quartered)

Instructions

 

• Preheat your oven to 400 degrees F. This temperature is perfect for roasting your vegetables and baking the salmon, ensuring a quick and even cook.
• In a medium bowl, whisk together all of the marinade ingredients: lime juice, honey, cilantro, garlic, chili powder, ground cumin, salt, smoked paprika, onion powder, dried oregano, and pepper. This marinade will infuse the salmon with incredible flavors.
• Remove 2 tablespoons of the marinade to use later for the vegetables. Pour the remaining marinade over the salmon fillets in a 9×13 baking dish, skin side down if they have it. Make sure the fillets are coated evenly.
• Let the salmon marinate at room temperature while you prep the veggies, ideally for 30 to 40 minutes. Don’t marinate too long, or the fish can become mushy.
• Line a baking sheet with foil and spray with cooking spray for easy cleanup. Add the chopped sweet potatoes to the sheet, tossing them with 1 tablespoon of olive oil, 1/2 teaspoon of chili powder, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper. Roast for 20 minutes at 400 degrees F, which will allow them to become tender and slightly caramelized.
• After 20 minutes, stir the sweet potatoes and push them to one side of the baking sheet. Add the quartered zucchini and cherry tomatoes to the other side of the sheet. Toss them with the 2 tablespoons of reserved marinade and season with freshly cracked salt and pepper.
• Line the marinated salmon down the middle of the baking sheet, sitting between the vegetables. This arrangement will allow everything to cook together beautifully.
• Bake at 400 degrees F for approximately 12 to 16 minutes, or until the salmon is cooked to your liking. I recommend checking for doneness at 130 degrees F with an instant-read thermometer. The salmon should flake easily with a fork.
• If your salmon is done before your veggies, remove the salmon to a plate and continue to roast the vegetables until they reach your desired doneness.
• Once done, season everything with freshly cracked salt and pepper to taste. You can serve the salmon and veggies together or incorporate them into rice bowls with toppings like black beans, avocados, sour cream, hot sauce, and more.

Notes

Heat 2 tablespoons olive oil in a large nonstick skillet over medium high-heat until hot and shimmering. Add the salmon and cook until golden and crisp on the bottom, about 3 to 4 minutes. Carefully flip the fillets over and reduce the heat to medium. Continue cooking until the salmon is done to your liking, 4 to 5 minutes more. Marinade can be made up to 48 hours in advance and stored in the fridge WITHOUT the salmon. To store: Store leftover salmon in an airtight container in the fridge for up to three days. To freeze: Freeze leftover salmon for up to 3 months. Place salmon fillets in a freezer size bag in a single layer, squeeze out excess air to preserve freezer burn, label and freeze. You can also freeze individual salmon fillets by wrapping in plastic wrap before storing together. Thaw overnight before reheating. To reheat: gently reheat the salmon fillets in a skillet, covered, for about 5 minutes or in the microwave at 30-second intervals.

Keyword Baked Salmon Recipe, Cilantro Lime Salmon, Easy Salmon Recipe, Healthy Salmon Dinner

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Meet Elena Vance

I am passionate about the idea that we eat with our eyes first, so I strive to make food look just as good as it tastes. I work closely with the team to style and photograph our dishes, giving you a clear, beautiful guide on what to aim for. I had so much fun preparing this recipe, and I hope you find just as much joy in making it (and eating it!) as we did.