Baked Cilantro Lime Salmon

This Baked Cilantro LIME Salmon is one of the juiciest, most flavorful salmon recipes you’ll ever sink your teeth into! Plus, it’s easy, healthy and a meal-in-one!

This Cilantro Lime Salmon is a versatile, healthy, easy, recipe that will have everyone licking their plates!  The baked salmon is buttery tender, juicy, and gloriously flavorful, seeping with bright, zesty, citrus, chili, garlic notes. You can serve the cilantro salmon as a sheet pan meal complete with sweet potatoes and veggies or use the baked salmon to transform salads, tacos, burritos, wraps, etc. into the best ever!  This Cilantro Lime Salmon may look impressive but is SO easy and comes together quickly with hardly any cleanup.  Serve your healthy baked salmon with a side of fruit salad, corn salad and tres leches cake for a complete feast!

Salmon is always a quick and easy dinner win!   If you’re looking for more baked salmon recipes, be sure to check out our favorite baked garlic butter salmon, baked teriyaki salmon, baked Greek salmon, and baked fajita salmon.

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how to make baked cilantro lime salmon video

top view of showing how to bake cilantro lime salmon on a sheet pan with vegetables

baked salmon RECIPE

If you’re a cilantro lover, chances are you’re already obsessed with my cilantro lime chickencilantro lime chicken taco salad, cilantro lime shrimp and cilantro lime shrimp tacos.  Today, I bring you one more reason to love the punchy, zesty herb – this Baked Cilantro Lime Salmon recipe!

This baked salmon recipe is one of the easiest, healthiest, most satisfying uses of cilantro and one of the most rewardingly flavorful recipes!  My husband, who can usually take or leave salmon, scarfed down two fillets in minutes, effusively complimenting every bite.  Needless, to say, this easy baked salmon is a homerun that I hope becomes part of your repeat favorites recipes file! 

Why you’ll love this baked salmon recipe

  • This recipe looks and tastes gourmet but is one of the simplest, most ridiculously easy meals on the planet! It literally takes minutes of hands-on prep because the marinade does all the work:  marinate the salmon, bake the salmon, eat the salmon! 
  • Baked salmon is SO buttery juicy every single time. Yes, you can make this cilantro salmon on the stove or grill, but I love baking salmon because it’s the easiest, hand’s-off method that doesn’t require any babysitting and is practically foolproof. More importantly, baked salmon emerges incredibly juicy, silky, succulent, buttery tender (without butter!), never chalky every time and it lets the cilantro shine without burning it in the skillet.  
  • You will be blown away at the juicy, tender punch of flavor delivered by the marinade after just 30 minutes! The cilantro lime marinade is an intoxicating, full-throttle blend of zesty cilantro, tangy lime, punchy garlic, chili powder, cumin, smoked paprika and olive oil.
  • It’s healthy!  This healthy baked salmon recipe is 100% crave-worthy without any butter, just juicy, succulent, zesty, citrus, chili garlic perfection.  
  • This baked salmon recipe is a meal-in-one surrounded by juicy tomatoes, crisp tender zucchini and creamy sweet potatoes.  It’s not only a rewarding combination but it means less work for you!
  • It’s easy to prep ahead for a hassle-free dinner.   The veggies can be chopped days ahead of time and the marinade can be whisked together earlier in the day.  When it’s dinner time, just add the salmon to the marinade, and the rest of the prep is done! 
  •  You don’t have to make a sheet pan meal!  You can skip the roasted veggies and just bake the salmon and serve it on salad, with rice, in burritos, tacos, burrito bowls, wraps, etc. The possibilities are endless!

WHAT IF I DON’T LIKE CILANTRO?

Studies show that not liking cilantro is a genetic predisposition!  All those cilantro haters out there (4-14% of the population) who insist cilantro tastes like soap, dirt or bugs actually have a gene called OR6A2 that enables them to detect aldehydes in the leaves of the cilantro. The rest of us who can’t detect aldehyde chemicals are left with the pleasant aroma of fresh, zesty, citrusy cilantro.  Sometimes not knowing is better 😉.

If you or someone in your family can’t stand cilantro, just skip it – the marinade is still flavorful without out. If you’re a house divided, you can toss some of the salmon fillets with plain marinade and the other fillets with cilantro in the marinade – now everyone wins!

up close of baked salmon fillets on a baking sheet

what salmon is best for baking?

To make the best baked salmon in the world, start by selecting the best salmon available:

  • Use wild caught salmon. Look for salmon that is bright pink in color, smells fresh but not fishy, and, if possible, is wild caught.  I prefer wild caught salmon (king, coho and sockeye) because it has richer flavor, but if you want milder flavor, than farm-raised Atlantic salmon might be the way to go.  Atlantic salmon can cook up watery or mushy due to the artificial diet but I have had success with farm raised salmon from Costco, they seem to have higher quality suppliers. 
  • What size salmon is best? You can use either five or six 6-8 oz. salmon fillets OR one 2 1/2-3-pound salmon fillet sliced into 2″ wide slices.
  • Do I use skin on or off salmon?  Since we are baking the salmon in the oven, you can technically leave the skin on, but I recommend removing it so the marinade can really do its thing from all sides. Also, the skin will not get crispy when baked, so it serves no purpose in this recipe.
  • Where to purchase salmon?  I usually purchase salmon at the seafood counter of my local market or grocery store so I know the fillets are fresh and so I can select fillets of uniform size.   Costco also has a good selection of salmon and even fillets in the freezer section which are awesome to have on hand.
  • How much salmon should I buy?  There are quite a few variables when it comes to serving size such as what you are serving with your salmon and how big of eaters your audience is, but the general rule of thumb is about ½ pound per person, so one 8 oz. salmon fillet or one fillet per person.  This cilantro marinade is quite forgiving so you can use it with as little as 4 fillets and as many as 6 fillets.

Baked Salmon Marinade Ingredients

This healthy baked salmon recipe is dripping with flavor from the cilantro lime marinade.  By bathing the salmon fillets with a vibrant, aromatic marinade for just 30 minutes, the fiesta flavor permeates the salmon from the inside out and it locks in moisture so the salmon stays gloriously juicy.   Best of all, the marinade can be whisked up in minutes and even made ahead of time.

Here’s what you’ll need for this easy baked salmon marinade: 

  • Cilantro: is an herb from the fresh leaves of the coriander plant (Coriandrum sativum). Ground coriander, on the other hand, is ground seeds of the plant with a different flavor profile.  Cilantro tastes pungent, bright, lemony, and a little peppery. For this recipe you will need 1 cup loosely packed cilantro which you will then mince. Of course, you can use more or less if you wish.  
  • Olive oil: use extra virgin olive oil for the best flavor.  The olive oil adds moisture and the oil-soluble flavors evenly distribute the marinade throughout the fish so its permeated with flavor. 
  • Lime juice and lime zest:  please use fresh limes for this recipe because you also need the zest of one of the limes.  Their fresh tanginess is the perfect complement to the smoky, earthy blend of seasonings.  I also like to add freshly squeezed lime juice to the salmon after it’s baked. You can freeze extra lime and lemon juice by the 1 tablespoon ice cubes so it’s always handy.  
  • Honey:  always a favorite with lime and chili. It cuts through the sourness of the lime and the earthiness of the chili powder. You may substitute with brown sugar if you don’t have honey on hand.
  • Garlic:  is a favorite ingredient for its punch flavor.  You may substitute with 1 teaspoon garlic powder if needed. 
  • Chili powder:  made from a blend chili peppers and other spices including cumin, onion, garlic powder. Please note American chili powder is NOT hot cayenne pepper, it has a fraction of the spice level because it’s mixed with other seasonings.
  • Smoked paprika: rich, mild, sweet, and smoky made from smoked pimento peppers dried over oak fires then crushed.  It is not spicy, just flavorful. You can find smoked paprika with the rest of the spices at your grocery store. I use it in ALL my Mexican recipes, so I promise your purchase will not go to waste.
  • Cumin:  warm, earthy, nutty, with a hint of both sweet and bitter. 
  • Onion powder:  is dehydrated, ground onion that infuses our healthy baked salmon with aromatic, earthy, minty notes.
  • Pepper:  adds yet another layer of pepper flavor.

IS THIS healthy salmon recipe gluten free?  

Yes, this oven baked salmon is gluten free!  Serve it with gluten free sides and you’re good to go.

up close showing how tender baked marinated salmon is by flaking with a fork

POSSIBLE RECIPE VARIATIONS

  • Add fresh herbs such as fresh oregano instead of dried and/or green onions.
  • Play with the seasoning ratios to mix up the flavor profile.
  • Make it spicy by adding chipotle chili pepper or cayenne pepper.
  • Serve with salsas such as avocado corn salsa, mango salsa, peach salsa or corns salsa.
  • Swap the veggies for veggies with similar cooking times.
  • Use another protein – the marinade is delicious on chicken too!  

HOW TO make baked cilantro lime SALMON

Now to the main event!  Here’s an outline of how easy this oven baked salmon recipe is to make!  You will find full measurements in the recipe card at the bottom of the post.

  • Step 1:  Make the marinade.  Whisk the cilantro, olive oil, lime juice, lime zest, honey, garlic and seasonings together in a medium bowl.   Remove a couple tablespoons to use later on the veggies.  If you’re not roasting the veggies, just skip that step.
top view of making baked salmon marinade by whisking cilantro lime marinade ingredients
  • Step 2:  Marinate the salmon.  Place the fillets in a dish that fits them snuggly together.  Mine fit perfectly in a 9×13 baking dish.  Pour the marinade over top and marinate while you prep the veggies, ideally 30-40 minutes.
showing how to make baked salmon by marinating salmon in cilantro lime marinade
  • Step 3:  Prep the sweet potatoes.   Sweet potatoes offer a divine sweet complement to the tangy salmon so I don’t recommend skipping – they’re just so good.  Toss them with a little olive oil, salt, pepper and chili powder and roast them while the salmon marinates for 20 minutes.
showing how to make baked cilantro salmon by roasting veggies
  • Step 4:  Add the salmon.  Add the chopped zucchini and tomatoes and toss them with some of the reserved marinade.  Push the veggies to the sides of the pan and line the salmon down the middle. It will be snug!
showing how to make baked salmon recipe by lining marinated salmon fillets on a baking dish
  • Step 5:  Bake the salmon.  Bake the salmon until it easily pulls apart with a fork.   Dig in!
showing how to make baked salmon by lining i tin a row and baking on a sheet pan

HOW LONG to bake salmon at 400 degrees? 

Bake salmon in the oven for 12-16 minutes at 400 degrees F.  Baking times can vary based on the type of salmon, its thickness, and how done you like your salmon. For example, wild caught salmon such as coho and sockeye, tend to be thinner than king salmon and farm raised salmon so they will require less baking time.  King salmon and farm raised salmon also tend to be fattier, so they are more forgiving if overbaked.

Due to these variables, I suggest using an instant read thermometer to know exactly when your salmon is done.  A thermometer will ensure you buttery, juicy, succulent baked salmon every time.  This is the exact one I use.

WHAT TEMPERATURE to bake SALMON?

America’s Test kitchen suggests baking your salmon until it reaches 125-130 degrees F (52 degrees C) to avoid overcooked salmon. 125-140 degrees will be medium to medium-well. I like to cook mine to 130 degrees F and the results are always perfect after a 5-minute rest. During the 5-minute rest, the salmon will continue to cook (carryover) and rise about 5 degrees. Always take this carry over into consideration when taking the temperature of your salmon or any protein. 

Note:  The FDA advises salmon should be cooked to an internal temperature of 145 degrees Fahrenheit, HOWEVER, if you cook your salmon to this temperature, it will be dry, chalky and overdone.

up close of baked salmon fillets on a baking sheet

HOW TO TELL WHEN SALMON IS DONE

The most accurate way to see if your salmon is done is with an instant read meat thermometer, but if you don’t own one, you can also pay attention to appearance. As salmon cooks, it changes from bright pink (raw) to opaque pink. The outside of the salmon should be completely opaque but the center should still be a bit translucent, a moist coral color, but not raw. If the salmon is completely opaque all the way through, it won’t be as juicy and tender.

Cooked salmon will also easily flake with a fork along the muscle fibers. Take care not to overcook your salmon because it will only remain buttery, juicy and tender as long as it isn’t overcooked. It is better for salmon to be under-cooked than overcooked in my opinion. 

TIPS FOR the best baked SALMON RECIPE

This Cilantro Lime Salmon is very simple to make, but here are some tips and tricks to make it the best salmon recipe yet! 

  • Purchase quality salmon.  Refer to the section on how to purchase salmon above.  Cooking Light also has a great article on how to pick the best salmon at the grocery store.
  • Use salmon right away. If you’re using fresh salmon, make sure to use it within one day otherwise it can go bad very quickly.
  • Do NOT rinse salmon before marinating. You should NOT rinse your fish before baking!  The USDA cautions: “do not rinse raw fish, seafood, meat, and poultry. Bacteria in these raw juices can splash and spread to other foods and surfaces. Cooking foods thoroughly will kill harmful bacteria.”
  • Let salmon marinate for full 30 minutes.  This will allow the salmon to come to room temperature while it’s being infused with flavor.  Salmon should never be baked cold straight from the refrigerator otherwise it will cook unevenly.
  • Don’t over-marinate the salmon fillets.  Because fish is so tender, 45 minutes is the maximum amount of time you should marinate with an acidic marinade like this one. If the fish is left too long in the marinade, it can become mushy.
  • Don’t over-cook salmon.  Take care not to overbake the salmon because it will only remain buttery, juicy and tender as long as it isn’t overcooked.  Aim for 125-130 F degrees and allow it to rest for 5 minutes before serving.  If you have different size salmon fillets, you may need to remove one fillet from the oven before the rest are done. 
  • Use a meat thermometer. Overcooked salmon is dry salmon.  The only way to ensure perfectly cooked salmon is to use a meat thermometer.   You can pick up an inexpensive instant read thermometer at the grocery store or Amazon, or I am obsessed with this digital probe thermometer – you will never overcook any protein again!  Instant read thermometers can be temperamental, but this digital probe thermometer retrieves temperature precisely to within ±1.8°f (±1°c) and allows you to insert a probe into two pieces of fish/protein at a time (I suggest the thinnest and thickest).
  • Let the salmon rest.  After your baked salmon is finished cooking, transfer it to a plate and let it rest for 5 minutes before serving.  While the salmon cooks, the juices are forced away from the heat to the middle of the fish.  The resting time allows for the redistribution and reabsorption of the juices throughout the whole fillet for optimal flavor and juiciness.  If you don’t allow for this calming period, valuable moisture-giving juices will seep out and be lost when you bite into the salmon, resulting in less juicy fish.
  • Prep veggies per instructions.  The zucchini needs to be quartered and chopped ¾-inch thick otherwise it will be mushy after baking with the salmon. The sweet potatoes are also chopped ¾-inch thick.  If you chop them smaller, roast them for 15 minutes initially instead of 20.  
  • Bake the veggies longer if desired.  If your veggies aren’t tender to your liking when the salmon is done, remove the salmon and continue to cook the veggies. 
up close of baked cilantro salmon showing how juicy it is

HOW LONG DO I COOK SALMON IN A SKILLET? 

You can also make this Cilantro Lime Salmon recipe in a skillet instead of the oven. The salmon needs to cook for approximately 7 to 9 minutes. Flip the salmon only once to ensure even cooking and a golden-brown exterior.  Here’s how:  

  • 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 3-4 minutes.
  • Carefully flip the fillets over and reduce the heat to medium. Continue cooking until the salmon is done to your liking, 4-5 minutes more.

HOW DO I MAKE GRILLED cilantro SALMON?

To make this recipe on the grill, you will need to use skin-on salmon fillets so they don’t fall apart easily. To grill Cilantro Lime Salmon:

  • Marinate the salmon per recipe instructions. 
  • Clean, grease and preheat the grill to 450 degrees F.  Take care to GENEROUSLY grease the grates with a high smoking oil such as vegetable oil (not olive oil).
  • Remove the salmon one by one from the marinade and drizzle and rub vegetable oil or grape seed oil over the skin. Place salmon skin side DOWN, flesh side up. Grill for 4-5 minutes, uncovered, without touching, until the salmon easily releases from the grill when you check a corner with a metal fish spatula.
  • Using tongs and a fish spatula, carefully turn the fish onto the other side, so that the flesh side is down, the skin side is up. Grill for another 2-3 minutes depending on thickness, until the fish reaches 125-130 degrees F on an instant read thermometer. Remove the salmon from the grill and tent with foil and let rest 5 minutes before servings.

CAN I PREP THIS RECIPE IN ADVANCE? 

Yes, you can make the cilantro lime marinade up to 48 hours in advance and store in the fridge until you’re ready to marinate and cook the salmon.  Do NOT add the salmon to the marinade prematurely.  Remember, the salmon should only be marinated for 30-45 minutes then baked right away. 

The vegetables can be chopped and stored in airtight containers in the refrigerator up to three days in advance. 

HOW TO STORE healthy baked SALMON 

Store leftover salmon in an airtight container in the fridge for up to three days.  You can enjoy the baked salmon warm with the veggies, in tacos, burritos, rice bowls, etc. or cold in sandwiches, sandwiches, wraps etc.  I’ve included all sorts of ways to enjoy leftover salmon a few sections below.

HOW TO FREEZE baked SALMON fillets 

Freeze leftover salmon for up to 3 months. To freeze, 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.  I do not recommend freezing the zucchini and tomatoes because they will become mushy once frozen and thawed.

showing how to serve baked cilantro lime salmon with veggies

HOW TO REHEAT baked SALMON fillets 

  • From the fridge: gently reheat the salmon fillets in a skillet, covered, for about 5 minutes or in the microwave at 30-second intervals. You can also warm in the oven for 10-15 minutes at 275 degrees F, until it reaches an internal temperature of 125°F to 130°F. Take care not to overcook the salmon or it will become dry. 
  • From frozen: thaw salmon in the refrigerator overnight then reheat per any of the above methods.   

WHAT SIDES SHOULD I SERVE WITH oven baked salmon?

This baked salmon recipe can be a meal-in-one with the salmon and veggies, or it would also be delicious with:

ways TO SERVE CILANTRO LIME salmon

This baked Cilantro Lime Salmon is scrumptious served with the sheet pan roasted veggies, or you can skip the veggies and serve it in tacos, salads or and bowls. Here are a few ideas:  

What are the health benefits of salmon? 

Salmon is be a low-calorie protein source that is rich in heart-healthy omega-3s, and low in saturated fat. It is also an excellent source of several B vitamins, antioxidants and potassium.  Studies show that salmon can help lower inflammation, which may reduce the risk factors for several diseases and may help skin retain moisture. A growing number of studies also suggest that including salmon in your diet might improve brain function and even reduce symptoms of anxiety, depression and the risk of age-related memory problems. All great reasons to eat more salmon this year!

Looking for more salmon recipes?

up close of baked salmon recipe with bites taken out showing how juicy and tender it is

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top view of showing how to bake cilantro lime salmon on a sheet pan with vegetables

Cilantro Lime Salmon

This Cilantro Lime Salmon is a versatile, healthy, easy, recipe that will have everyone licking their plates!  The baked salmon is buttery tender, juicy, and gloriously flavorful, seeping with bright, zesty, citrus, chili, garlic notes. You can serve the cilantro salmon as a sheet pan meal complete with potatoes and veggies or use the baked salmon to transform salads, tacos, burritos, wraps, etc. into the best ever!  This Cilantro Lime Salmon may look impressive but is SO easy and comes together quickly with hardly any cleanup.  Serve your healthy baked salmon with a side of fruit salad, corn salad and tres leches cake for a complete feast!
Servings: 5 servings

Ingredients

SALMON

  • 5 salmon fillets or 1 large fillet cut into 2-inch pieces (I recommend skin off)

CILANTRO LIME MARINADE

VEGGIES (Optional)

  • 2 1/2 cups peeled sweet potatoes (3/-4-inch chopped cubes)
  • 1 tablespoon olive oil
  • salt and pepper
  • 1/2 teaspoon chili powder
  • 2 cups cherry tomatoes
  • 1 large zucchini (sliced 1/2-3/-4-inch thick, quartered)

Instructions

  • Preheat oven to 400 degrees F.
  • Whisk all of the marinade ingredients together in a medium bowl. Remove 2 tablespoons to use later for the vegetables.
  • Line the salmon fillets (skin side down if they have it) in a 9×13 baking dish, or a dish that fits them snuggly together. Pour the remaining marinade evenly over the top of the salmon. Marinate at room temperature while you prep the veggies, ideally 30-40 minutes. Don't marinate longer 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 and toss with 1 tablespoon olive oil, ½ teaspoon chili powder, ¼ teaspoon salt and ⅛ teaspoon pepper. Roast for 20 minutes at 400 degrees F.
  • Stir the potatoes and push them to one side of the baking sheet. Add zucchini and tomatoes and toss them with the 2 tablespoons reserved marinade and season with freshly cracked salt and pepper. Push them towards the opposite side of the baking sheet. Line the salmon down the middle.
  • Bake at 400 degrees F for approximately 12-16 minutes or until salmon is cooked to your liking and easily flakes with a fork, I recommend 130 degrees F on an instant read thermometer (cooking time may vary depending on thickness of salmon.) If your salmon is done before your veggies, remove the salmon to a plate and continue to roast the veggies to your liking.
  • Season with freshly cracked salt and pepper to taste. Serve salmon and veggies together or add to a rice bowl with sides such as black beans, avocados/guacamole, sour cream, hot sauce and additional freshly squeezed lime juice if desired etc. OR serve baked salmon in tacos, wraps, salads, burritos. See post for serving ideas.

Video

Notes

SKILLET cilantro lime salmon 

  • 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 3-4 minutes.
  • Carefully flip the fillets over and reduce the heat to medium. Continue cooking until the salmon is done to your liking, 4-5 minutes more.

grilled cilantro SALMON

To make this recipe on the grill, you will need SKIN ON salmon fillets so they don’t fall apart easily:
  • Marinate the salmon per recipe instructions. 
  • Clean, grease and preheat the grill to 450 degrees F.  Take care to GENEROUSLY grease the grates with a high smoking oil such as vegetable oil (not olive oil).
  • Remove the salmon one by one from the marinade and drizzle and rub vegetable oil or grape seed oil over the skin. Place salmon skin side DOWN, flesh side up. Grill for 4-5 minutes, uncovered, without touching, until the salmon easily releases from the grill when you check a corner with a metal fish spatula.
  • Using tongs and a fish spatula, carefully turn the fish onto the other side, so that the flesh side is down, the skin side is up. Grill for another 2-3 minutes depending on thickness, until the fish reaches 125-130 degrees F on an instant read thermometer. Remove the salmon from the grill and tent with foil and let rest 5 minutes before servings.

Prep ahead

  • Marinade:  can be made up to 48 hours in advance and stored in the fridge WITHOUT the salmon. 
  • Veggies: can be chopped and stored in airtight containers in the refrigerator up to three days in advance. 

HOW TO STORE and reheat 

  • 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.  I do not recommend freezing the zucchini and tomatoes because they will become mushy once frozen and thawed.
  • To reheat: gently reheat the salmon fillets in a skillet, covered, for about 5 minutes or in the microwave at 30-second intervals. You can also warm in the oven for 10-15 minutes at 275 degrees F, until it reaches an internal temperature of 125°F to 130°F. Take care not to overcook the salmon or it will become dry.   

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2 Comments

  1. Carolyn says

    This was by far THE BEST salmon recipe ever! Thank you so much. My husband hates fish and he scarfed it down with kudos.❤️❤️❤️

    • Jen says

      YAY! Thanks for being the first to review this recipe Carolyn. I am thrilled it was a hit even with the fish hater!

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