Salmon with Cilantro Sauce
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Baked salmon with cilantro sauce is a healthy and flavorful Mexican inspired salmon entrée that is super easy to prepare, making it ideal for weeknight dinners! Serve it with our steamed broccoli and some Instant Pot Spanish Rice or couscous.
This salmon is Whole30, Paleo, and Keto compliant and packed with Mexican flavors.
What is cilantro sauce made of?
This tangy sauce is made with a combination of fresh cilantro, garlic cloves, olive oil, lime juice, jalapeno, sea salt, and green onions.
Roasted Salmon ingredients:
- Wild-caught salmon filet with the skin-on, that is approximately 2 pounds.
- olive oil to help the cumin and smoked paprika stick to the salmon.
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How to make Roasted Salmon with Cilantro Sauce:
Remove the salmon from the refrigerator and allow to come up to room temperature, about 20 minutes. Preheat oven to 425 degrees.
Place the salmon on a parchment lined baking sheet and brush with olive oil. Mix the cumin and smoked paprika together in a small bowl and sprinkle over the salmon.
Place in the oven and bake for 8 to 10 minutes, about 4 to 6 minutes per half inch of thickness. Check the internal temperature of the salmon with an instant read thermometer. It will be cooked when it reaches 135 to 140 degrees. You want the salmon to be a nice opaque pink color.
Remove from the oven, cover with foil and allow to rest for 5 minutes before serving. It will continue cooking while resting.
While the salmon is cooking, place the cilantro, garlic cloves, olive oil, lime juice, green onions, and jalapeno in the bowl of a food processor.
Blend until well combined. Adjust seasonings if necessary. Drizzle sauce over the salmon before serving.
Leftovers?
Store leftover salmon in the refrigerator for up to 3 days. Store the cilantro sauce separately for up to 5 days.
Reheat in the microwave for 45 seconds on HIGH, just to bring it up to room temperature.
Recipe Notes & Tips
- Some limes are juicier than others, so buy extras.
- When measuring the cilantro, pack it down into the measuring cup. It is light and airy when just placed in the cup, we want the full, intense flavor for the sauce.
Tools used to create
- Baking Sheet
- Parchment Paper Sheets – white or natural, whichever you prefer
- Food Processor
- Chefs Knife
- Citrus Juicer
- Instant Read Thermometer
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More delicious salmon recipes:
- Salmon with Pineapple Salsa
- Salmon Oscar – topped with lump crab meat, sitting on a bed of asparagus and drizzled with Béarnaise sauce.
- Baked Salmon in Parchment with Asparagus, Lemon, and Dill
- Orange Salmon with Roasted Vegetables
- Miso-Ginger Glazed Salmon
- Blackberry-Bourbon Glazed Salmon – serve with goat cheese whipped potatoes and sautéed zucchini and carrots.
- Japanese Hibachi Steak and Salmon – too good not to mention!
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Enjoy!!
Salmon with Cilantro Sauce
Equipment
- Food Processor
Ingredients
Baked Salmon
- 2 pound salmon filet wild-caught, skin-on
- 2 tablespoons olive oil
- 1.5 teaspoons ground cumin
- 0.5 teaspoon smoked paprika or sweet paprika
Cilantro Sauce
- .75 cup fresh cilantro one bunch, small stems included
- 1 jalapeno pepper seeded and sliced
- 2 cloves garlic cut in half
- .33 cup sliced green onions
- 2 tablespoons lime juice 1 to 2 limes depending on size
- 0.5 teaspoon sea salt
- .25 cup olive oil
Instructions
Baked Salmon
- Remove the salmon from the refrigerator and allow to come up to room temperature, about 20 minutes. Preheat oven to 425 degrees.
- Place the salmon on a parchment lined baking sheet and brush with olive oil. Mix the cumin and smoked paprika together in a small bowl and sprinkle over the salmon.
- Place in the oven and bake for 8 to 10 minutes, about 4 to 6 minutes per half inch of thickness. Check the internal temperature of the salmon with an instant read thermometer. It will be cooked when it reaches 135 to 140 degrees. You want the salmon to be a nice opaque pink color.
- Remove from the oven, cover with foil and allow to rest for 5 minutes before serving. It will continue cooking while resting.
Cilantro Sauce
- While the salmon is cooking, place the cilantro, garlic cloves, olive oil, lime juice, sea salt, green onions, and jalapeno in the bowl of a food processor.
- Blend until well combined. Adjust seasonings if necessary. Drizzle sauce over the salmon before serving.
Notes
- Some limes are juicier than others, so buy extras.
- When measuring the cilantro, pack it down into the measuring cup. It is light and airy when just placed in the cup, we want the full, intense flavor for the sauce.
- Store leftover salmon in the refrigerator for up to 3 days. Store the cilantro sauce separately for up to 5 days. Reheat in the microwave for 45 seconds on HIGH, just to bring it up to room temperature.
