Cilantro and lime – ah a perfect flavor couple. Like peanut butter and jelly. I almost wrote, “Like lamb and tuna fish.” just because I can’t help but picture that scene in Big Daddy. Any other movie quote fans out there know what I am talking about? Anyway, I digress. But you have to admit, cilantro and lime are pretty great together – in guacamole, seasoned rice, marinated chicken or shrimp, in green salsa. It’s all amazing to me, especially in this cilantro lime baked salmon!
But did you know that some people hate cilantro because they think it tastes like soap? Cilantro is considered one of the most polarizing foods because of this phenomenon. Apparently it has to do with your genes, and your ability to pick up the smell of a chemical that is present in both cilantro and soap. To these people (my dad included), this salmon recipe might not be for you! For those of you like me that LOVE cilantro, keep reading!
This is probably one of the easiest recipes on the blog because the fish itself is only seasoned with salt and pepper prior to baking. The sauce is simply assembled during baking and then poured over the fish before eating, making this a quick and easy weeknight meal.
I talked a little bit about this in my last post, but wild Salmon is the way to go here. Not only is wild salmon much more flavorful, it is lower in saturated fat. Further, its farmed counterpart is full of contaminants and toxic heavy metals. Wild salmon can be identified by its bright pink, almost red flesh. Farmed salmon is almost pale, with much bigger fatty streaks running through it.
The sauce is a wonderful blend of lime juice, lime zest, Tamari (soy sauce, or coconut aminos work here too), fresh chopped cilantro, and just a touch of honey to balance out the flavor. I love adding a pinch of red pepper flakes for a little heat, but this is optional.
I have been trying to incorporate more fish into my diet, and this bright and flavorful cilantro lime baked salmon has been making its way into a regular rotation.
Oh, and if you want to read more about the most polarizing foods (mayonnaise, blue cheese, and black licorice included) – here you go. Someday we’ll have to discuss what people have against green bell peppers.Print
A delicious, easy, and light cilantro lime baked salmon recipe with fresh and bright flavors. The salmon is seasoned simply with salt and pepper before baking. The recipe is gluten free, dairy free, and vegetarian.
- 2 6oz salmon fillets, skin on.
- 2 Tbsp avocado or olive oil
- 2 Tbsp Tamari, soy sauce, or liquid aminos
- ¼ cup lime juice
- 1 Tbsp lime zest
- 1 Tsp honey
- 2 Tbsp fresh chopped cilantro
- pinch of red pepper flakes
- salt and pepper, to taste
- Preheat your oven to 400 degrees. Line a rimmed baking sheet with aluminum foil, and set aside.
- Rinse the salmon, and pat dry. Arrange fillets on the foil, skin side down, and generously rub with avocado (or olive) oil. Season with salt and pepper.
- Bake for 15-20 minutes, or until the salmon is flaked easily with a fork. Be careful not to overcook. Remove the salmon skin carefully by sliding a stiff spatula between the flesh and the skin. Scrape off any remaining pieces that may have stuck to the fillet.
- While the salmon is cooking, make the sauce. In a small bowl, whisk together the Tamari, lime juice, lime zest, honey, cilantro, and red pepper flakes. Pour over top of the salmon just prior to serving.