Description
This Cilantro Lime Salmon recipe features tender, flavorful salmon fillets baked and broiled with a tangy honey-lime marinade, smoky paprika, and a hint of chili. Garnished with fresh cilantro and lime slices, it’s a quick, healthy, and vibrant main dish perfect for any dinner occasion.
Ingredients
Scale
Salmon and Garnishes
- 2 pounds salmon fillet (1 large fillet)
- 1 lime, cut into slices
- ¼ cup fresh cilantro, chopped
Spice Rub
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Honey-Lime Marinade
- ¼ cup unsalted butter, melted
- Juice of 2 limes
- 2 tablespoons honey
- 4 cloves garlic, minced
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line a baking sheet with aluminum foil, then arrange the lime slices evenly on the foil to create a flavorful base for the salmon.
- Make Rub and Marinade: In a small bowl, mix together the smoked paprika, chili powder, salt, and black pepper to create the spice rub. In a separate bowl, whisk melted butter, fresh lime juice, honey, and minced garlic to make the honey-lime marinade.
- Season and Bake: Rub the salmon fillet evenly on both sides with the prepared spice mixture. Place the salmon carefully over the lime slices on the baking sheet. Pour the honey-lime marinade over the salmon, coating it thoroughly. Fold the foil sides up around the salmon to form a loose well, ensuring the marinade does not spill out during baking.
- Broil and Serve: Bake the salmon at 350°F for 15 to 20 minutes until it is nearly cooked through. Then, switch your oven to broil and cook the salmon for an additional 5 minutes to caramelize the top slightly. Once done, garnish with the chopped fresh cilantro and serve immediately for a zesty, flavorful meal.
Notes
- Be careful not to overcook the salmon during broiling to avoid dryness; the fish should flake easily but remain moist.
- For extra zest, squeeze fresh lime juice over the salmon before serving.
- Serve with steamed vegetables or a light salad for a balanced meal.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.
