Salmon with Cilantro Sauce Recipe
Salmon with cilantro sauce brings juicy fish together with a zesty, Mexican-inspired sauce packed with cilantro, jalapeño, garlic, and lime.
Servings: 4 Servings
Calories: 635kcal
Equipment
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
- Let the salmon rest on the counter for 10-15 minutes before baking. Preheat oven to 400°F (204°C).
- Place the salmon skin-side down 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.
- For 6-ounce fillets about 1-inch thick, bake for 12-14 minutes. Thicker pieces may need up to 15 minutes. Check the internal temperature of the salmon with an instant read thermometer. For soft, moist fish, aim for an internal temperature of 125°-130°F at the thickest part. You want the salmon to be a nice opaque pink color and flake easily with a fork.
- 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.
- Salmon dries out quickly if overcooked. Rely on a meat thermometer – aim for 125° -130°F at the thickest part for moist, flaky fish. Pull it from the oven just before it’s fully opaque; residual heat finishes the job.
- Let the salmon rest for a few minutes off the heat. This step keeps juices locked in, so every bite stays tender.
- 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
