Baked Salmon With Cilantro And Lime Food

CILANTRO-LIME HONEY GARLIC SALMON (BAKED IN FOIL)

Steps:

• Preheat oven to 400 F.
• Pat dry salmon. Brush with 1 tablespoon of olive oil from all sides. Season with salt and pepper. Place the salmon on a large piece of foil. Fold foil sides and ends up (1 or 2 inches high) tightly around the salmon. Place the salmon in foil on a baking sheet.
• In a small bowl, combine honey, lime juice, chopped cilantro, and garlic. Mix to combine. Spread this mixture over the salmon.
• Do not cover salmon with foil, leave it open (with foil sides up) and bake it just like that, at 400 F for 15-20 minutes.
• Carefully remove salmon from foil, separating the salmon from the skin which will remain stuck to the foil. Place the salmon onto a serving plate. Carefully scoop the sauce from around the salmon and pour over the salmon.

CHILI-LIME BAKED SALMON IN FOIL

Steps:

• Position a rack in the center of the oven and preheat the oven to 375ºF. (see notes)
• In a saucepan over medium heat, combine the lime juice, red pepper flakes, honey, garlic, and salt. Allow the lime juice to reduce to 1 tablespoon. Add in 1 tablespoon of butter, remove pan from heat and swirl so the butter strts to melt. Place back on the heat for a few seconds, removed and continue to swirl until butter completely melts. Repeat with second tablespoon of butter. When butter is completely melted, remove sauce from stove.
• Place the salmon filet in a piece of foil large enough to fold over and seal. Using a brush or spoon, brush the salmon with the lime butter sauce. Season with the cumin powder, lime zest, and chili powder. Cover with foil so that all sides are properly closed so the sauce does not leak.
• Bake the salmon for 12-14 minutes or until firm. Open the foil and allow the fish to broil under the broiler for 2-3 minutes, keeping an eye on it so the fish does not burn. Remove from oven, top with chopped cilantro. Serve immediately.

CILANTRO LIME SALMON IN FOIL

Steps:

• Preheat the oven to 400 degrees. Place the salmon on a large piece of foil on a baking sheet. Fold up the sides around the salmon, but do not cover. Sprinkle with paprika, chili powder, salt, and pepper.
• In a small bowl, combine the melted butter, honey, lime juice, cilantro, and garlic. Spread this mixture over the salmon.
• Bake for 16-20 minutes until salmon is cooked through and flaky. Pour any remaining sauce from the foil onto salmon before serving. Add fresh cilantro and lime juice if desired.

CILANTRO LIME SALMON IN FOIL RECIPE

Steps:

• Preheat the oven to 350° F.
• In a small bowl, combine lime juice, garlic, honey, cilantro, olive oil, and cumin. Stir well and set aside.
• Season salmon filet with salt and pepper to taste and place on a large piece of greased tin foil. Fold up all four sides of the foil slightly to prevent the sauce from spilling onto the counter. Pour the cilantro lime sauce over the salmon.
• Fold the sides of the foil over the salmon covering completely, and seal into a closed packet. Place directly on oven rack and bake until cooked through, about 15-20 minutes.
• Optional step: Open the foil exposing the top of the salmon and broil for the last 4-5 minutes, for a browned top. Top with additional cilantro or lime juice just before serving.

SALMON WITH LIME HERB BUTTER

Steps:

• Heat oven to 425 degrees. Finely grate zest from one lime, and squeeze its juice; set aside. Cut remaining lime into 8 wedges; set aside.
• In the bowl of a food processor, combine butter, ginger, 8 sprigs cilantro and lime zest and juice. Process until the mixture is smooth. Season to taste with salt, pepper and cayenne pepper; process again. Mound butter on a piece of foil, and shape into a cylinder. Cover tightly with foil, and place in freezer.
• Brush a baking sheet with oil, and place salmon fillets skin side down on sheet. Sprinkle with salt to taste. Bake until fish flakes easily, about 8 minutes.
• To serve, remove lime butter from freezer, and cut into thick rounds. Place a fillet on each of four plates and top each with an equal portion of lime butter. Garnish each plate with two lime wedges and a sprig of cilantro, and serve.

BAKED LIME SALMON

Steps:

• Line a baking sheet with foil.
• In a small bowl, combine all the peppers and salt. Then, rub the salmon on both sides and place it on the lined baking sheet and set aside while you take care of the next steps.
• Position a rack in the middle of your oven, and preheat it to 375F.
• While your oven is heating up, add the butter and the garlic to a small microwave safe bowl, and microwave for 10-20 seconds - just enough to melt the butter.
• Then, add in the honey, half of the chopped cilantro, the lime juice and the zest to the melted butter mixture, and whisk to combine.
• Using a small culinary brush, brush the salmon on both sides. Then, roll or fold the sides of the foil around the salmon (like a little boat) and pour any remaining honey butter mixture on top. The foil boat will ensure all that sauce stays under/around the salmon while it bakes.
• Bake until cooked through (about 15-20 mins) depending on how thick your fish is and how "done" you like your salmon.
• Serve with the remaining chopped cilantro and lime slices!

CILANTRO LIME SALMON

Steps:

• Add the oil and 1 tablespoon of the butter to a nonstick skillet and place over medium-high heat. Season the salmon on both sides with salt and pepper. Add the fish to the skillet and cook for 3 to 4 minutes per side, depending on the thickness of the fish and the degree of doneness you like. Remove from the skillet and keep warm.
• Return the skillet to medium heat and add the honey, soy, remaining 2 tablespoons butter and half of the lime zest and juice. Cook, stirring, until the butter melts and starts to bubble. Cook for a minute until the sauce thickens a little. Add the salmon and spoon over the sauce. Cook for another minute, basting as you go. Sprinkle generously with the cilantro.
• Stir the remaining lime juice and zest into the cooked rice. Serve the salmon with the rice, extra sauce and lime wedges on the side.

GRILLED CILANTRO SALMON

Steps:

• In a small saucepan over medium-low heat, stir together cilantro, garlic, honey, and lime juice. Heat until the honey is easily stirred, about 5 minutes. Remove from heat, and let cool slightly.
• Place salmon steaks in a baking dish, and season with salt and pepper. Pour marinade over salmon, cover, and refrigerate 10 minutes.
• Preheat an outdoor grill for high heat.
• Lightly oil grill grate. Place salmon steaks on grill, cook 5 minutes on each side, or until fish is easily flaked with a fork.

SMOKED SALMON SALAD WITH CILANTRO LIME VINAIGRETTE

Steps:

• Soak the sliced red onions in cold water for 5-10 minutes. Drain water and pat dry red onions using paper towels.
• In a large bowl, toss together the spring mix salad, sliced red onions, sliced red radishes, and avocado wedges.
• Blend fresh cilantro with olive oil in a food processor and transfer to a small bowl. Add the low-sodium soy sauce, lime juice, and honey and mix well until the honey is well dissolved in the sauce.
• Add the smoked salmon into the salad mix and pour the cilantro lime vinaigrette over the salad. Toss to coat and top with chopped toasted walnuts.

CILANTRO LIME SALMON BAKE WITH TOMATO AVOCADO SALSA

Steps:

• Preheat the oven to 375 F.
• Blend all ingredients for the cilantro lime sauce until smooth, then set aside.
• Place the salmon filet on a rimmed baking sheet, then season with salt and pepper. Pour the sauce over the salmon, then bake for 13-15 minutes, until it flakes easily with a fork.
• While the salmon is baking, place all ingredients for the tomato avocado salad in a large bowl and toss to combine.
• Pour the tomato avocado salad over the salmon and serve!

BAKED CHILI LIME SALMON WITH VERDE SAUCE

Steps:

• Heat oven to 375°F. Line rimmed sheet pan with foil; spray with cooking spray.
• In small bowl, mix oil, salt and chili powder.
• Place salmon in pan; brush on all sides with oil mixture. Bake 15 to 18 minutes or until salmon flakes easily with fork. Top salmon with sauce and cilantro. Serve with lime wedges and additional sauce, if desired.

BAKED SALMON WITH CILANTRO AND LIME

Steps:

• Grease pan with 1T olive oil.
• Place fillets, skin side down in an 8x8 baking dish.
• Combine cilantro, garlic, lime juice, remaining olive oil, and (if desired) salt in a small bowl.
• Pour mixture over fish.
• Bake at 425 for 12-15 minutes, to desired doneness. (Thicker fillets will require additional time.).

CILANTRO-TOPPED SALMON

Steps:

• Place salmon skin side down in a 13-in. x 9-in. baking dish coated with cooking spray. Drizzle with 1-1/2 teaspoons lime juice. , In a small bowl, combine the cilantro, onions, jalapeno, oil, salt, pepper and remaining lime juice. Spread over salmon. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork.

ROASTED SALMON WITH LIME AND CILANTRO

Steps:

• Preheat oven to 450 degrees. Arrange salmon in a shallow baking pan. Season with salt and pepper. Roast until no longer pink in the middle and flaky, 10 to 13 minutes. Using a flat spatula, remove fillets, leaving skin on the baking sheet.
• In a small bowl, whisk together lime juice, soy sauce, and sugar; fold in cilantro. Spoon sauce over fish, and serve with asparagus.

BROILED SALMON WITH CILANTRO AND LIME

Steps:

• Place fish on plate.
• Combine cilantro, garlic, lime juice, oil and salt in a bowl.
• Set 2 tablespoons aside in a separate bowl.
• Pour the cilantro mixture over the fish (do not use the 2 Tbsp reserved marinade).
• Cover and let it sit 10 minutes.
• Spray broiler rack with nonstick cooking spray.
• Place salmon on rack and brush with 1 tablespoon marinade.
• Broil 6" from heat about 3-4 minutes.
• Turn steaks over and brush with remaining tablespoon of marinade.
• Broil 3 more minutes or until cooked through.
• Note: I have used two very thick salmon steaks instead of the four 3/4 inch thick ones that the recipe calls for, and I have used the same amount of marinade.
• However, since thicker steaks will take longer to cook, the marinade can burn.
• To compensate for this, I add a little bit of marinade at a time.
• For example, if the salmon steaks are 1- 1 1/2 inch thick or more, they can take around 10 minutes to cook.
• So I brush the salmon steaks with less marinade, around 1/2 tablespoon.
• I then remove them from the broiler after 2 1/2- 3 minutes, and add a little more marinade, reserving enough for two more applications.
• Then I broil for another 2 1/2 minutes.
• I then turn the salmon over and add more marinade, still reserving a little.
• I broil another 2 1/2 minutes.
• I then add the remaining marinade and broil the remaining 2 1/2 minutes or until cooked through.
• This may seem tiresome, but it's well worth it.
• The marinade is great and you definitely don't want it to burn!

CILANTRO LIME GRILLED SALMON FILLET RECIPES

Steps:

• Remove the salmon from the fridge, season with salt and pepper, then place in a ziplock bag.
• In a small bowl, whisk well the remaining ingredients. Add half of this marinade over the salmon and allow it to sit over the counter for 15 minutes. Keep the remaining marinade to bash over the salmon at the end.
• Preheat a grill pan or an outdoor grill over medium heat. Grill the salmon for 4-7 minutes per side, or until charred and flaky.
• Bash with the remaining marinade twice while grilling.

SKILLET SEARED SALMON WITH CREAMY CILANTRO LIME SAUCE RECIPE

Steps:

• Sauce:
• Add the sour cream, green onions, cilantro, lime juice, garlic, and season with salt to taste (about ¼ teaspoon).
• Process until the cilantro has been very finely minced. Set aside at room temperature while preparing the salmon.
• Salmon:
• In a small bowl, whisk together the cumin, coriander, cayenne pepper, ½ to ¾ teaspoons of salt (depending on how salty you like things), and ½ tsp black pepper.
• Dab both sides of the salmon dry with paper towels, season both sides evenly with the cumin mixture, and lightly rub over the salmon.
• Heat a heavy 12-inch non-stick skillet over medium-high heat.
• Add oil and once the oil is shimmering, add the salmon (top side down first. Also leave space between fillets) and cook about 4 minutes, without moving, until golden brown on bottom.
• Flip and cook the salmon on the opposite side for about 2 to 3 minutes longer until the salmon has cooked through.
• Serve warm with the creamy cilantro lime sauce.

KETO CILANTRO PESTO SALMON

Steps:

• Preheat the oven to 450 degrees. Cover a baking sheet with parchment paper for easy clean up.
• For the Cilantro Lime Pesto: To a food processor, add garlic and pine nuts. Turn on and process until finely chopped, about 3-5 seconds. Add in half the oil and all the cilantro, and process for a few more seconds. Add in the remaining oil, salt, parmesan cheese, and lime juice, and process until smooth. If it's too thick, add another tablespoon of oil.
• Pat the fish dry and place skin side down on the prepared sheet pan. Season each piece with a pinch of salt and pepper. Spoon a couple of teaspoons of pesto over each piece of fish.
• Bake in the oven for 10-11 minutes until the fish is flaky and cooked through. Serve warm and enjoy!