This meal is a staple in our home all year, but especially in the spring and summer. I am obsessed with cilantro and often find myself including cilantro and lime into as many meals as possible. Adding cilantro and lime to salmon (or any seafood) is a the perfect combo We started making this cilantro lime salmon a few years ago while living in Orange County. This was the perfect dinner to bring wrapped in tinfoil and cook over an open fire at the beach. Paired with a fresh tomato and corn salad…heaven! We’ve adapted this meal a bit over the years and found it’s just as great on the grill and in your oven. ps..my TOP is LINKED HERE
HOW TO MAKE CILANTRO LIME SALMON INGREDIENTS
SALMON – I buy a filet at Costco, because we have a big family. You can find smaller portions at Trader Joe’s and your grocery store. I recommend getting a fresh filet and not frozen.
OLIVE OIL- light drizzle across the filet
SALT, PEPPER & ONION SALT– just a pinch of each. Truthfully, I sometimes forget these and it doesn’t make much of a difference.
GARLIC – if you saw this TOMATILLO SALSA video, you know I LOVE garlic. I buy pre-minced. Eyeball it. I probably used two tablespoons for the whole filet.
SRIRACHA – A little heat adds a great element to this dish. Drizzle this generously over the fish.
HONEY – the sweet breaks up the heat a bit. I only add a little drizzle of this.
LIMES – I used about 1-2 limes. I squeeze the juice over the salmon and then slice the lime and lay across the filet. In this post, I used one.
CILANTRO – One whole bunch. Chop the bunch and sprinkle half over the fish. Save the other half to garnish after.
Pre- heat oven to 400 degrees. Rinse your salmon filet in water and pat dry. Line your cookie sheet with tinfoil and lightly spray foil with a non-stick spray. Place the salmon on foil and top with ingredients in the same order as listed above. Bake at 400 degrees for 15 minutes or until salmon flakes. I don’t recommend cooking longer than 15-20 mins or you will have dry salmon. After 15 mins I turn the oven onto broil and let the top brown just a bit for 3 minutes. Top with some freshly chopped cilantro. That’s it! So simple.
FRESH TOMATO CORN SALAD
FRESH CORN – I use 4 ears of fresh raw corn. Do not cook. Cut off the ear, raw.
TOMATOES- I prefer a cherry or bite size heirloom tomatoes for variety of color. Slice in half. I use a whole carton.
FETA CHEESE – I prefer fat free already crumbled feta. I use about 1/3 of cup, but use more if you’d like.
OLIVE OIL – about 2 tsp total
LIMES– 2-3 limes juiced
CILANTRO – 1 bunch chopped
SALT & PEPPER – to taste
OPTIONAL – Sometimes I add avocado and/or cucumber. Also red onion.
Slice, chop, squeeze, season and toss. That’s all. You can make this side dish in less than 5 minutes! It’s so fresh and clean.
SHRIMP CEVICHE – PROTEIN GUACAMOLE – TOMATILLO SALSA – LEMON CHICKEN SOUP – PROTEIN FUDGE – BRUSSELS SPROUTS SALAD – WHITE CHICKEN CHILI –PROTEIN BALLS – CHICKEN TOMATILLO SOUP – PROTEIN DATE SHAKE – AIR POPPED POPCORN