Description
This vibrant Cilantro Lime Salmon recipe combines fresh herbs, zesty lime, and garlic into a flavorful sauce that perfectly complements tender, oven-baked salmon. Ready in just 15 minutes, it’s an easy, healthy, and elegant dish that’s perfect for weeknight dinners or special occasions.
Ingredients
Salmon and Toppings
- 2 pounds skinless salmon fillet
- Kosher salt, to taste
- Black pepper, to taste
- 1 large tomato, sliced into rounds
- 1/2 lime, sliced into rounds
Garlic Cilantro Sauce
- 4 to 6 garlic cloves, chopped
- 1 bunch fresh cilantro, roughly chopped (tender stems included)
- 1/2 cup extra virgin olive oil
- 1 lime, juiced
- Kosher salt, to taste
Instructions
- Prepare Pan and Salmon: Lightly oil a baking pan and place the salmon fillet on top. Set aside at room temperature while you preheat the oven and make the sauce. Preheat your oven to 425°F (220°C).
- Make Garlic Cilantro Sauce: In a small food processor, combine chopped garlic, cilantro, olive oil, lime juice, and kosher salt. Blend until all ingredients form a well-combined, smooth sauce.
- Season and Coat Salmon: Sprinkle the salmon lightly with salt and black pepper. Spoon the garlic-cilantro sauce evenly over the salmon to coat it thoroughly. Reserve any extra sauce for serving. Arrange the tomato and lime slices on top of the salmon.
- Bake the Salmon: Place the baking pan on the upper rack of the preheated oven. Bake until the salmon is just cooked through and flakes easily with a fork, about 8 minutes for a 1-inch thick piece. An instant-read thermometer should register 125°F to 130°F. Remove the pan and tent it loosely with foil. Let the salmon rest for 5 to 8 minutes to finish cooking gently.
- Serve and Enjoy: Serve the salmon hot with extra garlic cilantro sauce on the side. This dish pairs well with rice, vegetables, or a fresh salad.
Notes
- Do not overbake the salmon to maintain its moistness; pulling it from the oven slightly underdone allows carryover heat to finish cooking.
- The garlic cilantro sauce can be made ahead and stored in the refrigerator for up to 2 days.
- For a spicier kick, add a pinch of red pepper flakes to the sauce.
- Use fresh, firm salmon fillets for best results.
- Leftover cooked salmon can be refrigerated for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
