| | | | |

Salmon with Cilantro Sauce

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

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.

Baked salmon filet topped with cilantro lime sauce on a white platter.

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.

Looking down on a baked salmon filet topped with cilantro sauce and lime slices on a white platter with a bowl of sauce on the side.

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.
Salmon filet on a baking sheet, olive oil, jalapeno, chopped green onions, three limes, cilantro, smoked paprika and cumin on a wood background.

Looking for delicious Instant Pot Recipes? Sign up for a FREE Top 10 Instant Pot Recipes e-Book and receive future recipes delivered to your inbox!

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.

Spices sprinkled over salmon filet on a parchment lined baking sheet.

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.

Baked Salmon topped with Cilantro Lime Sauce on a white plate with a lime wedge on the side.

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.

Cilantro, lime juice, garlic, and green onions in the bowl of a food processor.

Blend until well combined. Adjust seasonings if necessary. Drizzle sauce over the salmon before serving.

Flaky salmon on a black fork with a salmon filet topped with cilantro sauce and lime slice on a white plate.

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

You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. https://www.amazon.com/shop/cookingwithcurls  I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!

More delicious salmon recipes:

If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!

Enjoy!!

Baked salmon filet topped with cilantro sauce and lime wedges on a white platter.

Salmon with Cilantro Sauce

Baked salmon with cilantro sauce is a healthy Mexican inspired salmon entrée that is easy to prepare making it ideal for weeknight dinners.
No ratings yet
Print Rate
Course: Main Course
Cuisine: Mediterranean, Mexican
Keyword: baked salmon, cilantro lime sauce
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Servings: 4 Servings
Calories: 635kcal
Author: Lisa Johnson

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.

Nutrition

Calories: 635kcal | Carbohydrates: 3g | Protein: 46g | Fat: 49g | Saturated Fat: 7g | Cholesterol: 125mg | Sodium: 396mg | Potassium: 1193mg | Fiber: 1g | Sugar: 1g | Vitamin A: 550IU | Vitamin C: 9mg | Calcium: 47mg | Iron: 3mg

Similar Posts

Leave a Reply

Your email address will not be published.

Recipe Rating