This cilantro lime salmon bake is the perfect end-of-summer meal! We top salmon with a creamy cilantro lime sauce, give it a quick bake, then top it with a fresh tomato avocado salsa for a one-pan meal that’s done in under 20 minutes!
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This salmon is based on one of our long-time reader favorites, this herb-crusted salmon and potato bake. Funnily enough, I think that many people shy away from making seafood because it seems fancy or complicated, but in reality, it is one of the easiest ways to get a healthy dinner on the table fast! The quick bake results in perfectly tender, flaky salmon, the cilantro lime sauce provides amazing flavor, and the tomato avocado salsa takes it to the next level with fresh summer produce. You can eat it as-is or serve it with a lemon arugula salad or some rice or cauli rice.
Cilantro Lime Salmon Ingredients
This cilantro lime salmon has 3 main components:
- Salmon. Salmon is obviously the star of the show in this recipe, so you’ll want to find high-quality, fresh salmon to use. We personally love Pride of Bristol Bay as our source of wild-caught, sustainable Alaskan sockeye salmon! We’ve used a whole salmon filet here, but you can also use smaller portions of salmon if needed.
- Cilantro lime sauce. Next up is the cilantro lime sauce. We chose to make our own creamy version with cilantro, a bit of green onion, lime juice, and mayo. However, if you want to skip that step, you can easily substitute this storebought cilantro lime dressing instead!
- Tomato avocado salad. The final component of this dish is the tomato avocado salad, which really makes it feel like something special. You can make it while the salmon is baking by just halving some cherry tomatoes, slicing a red onion, chopping cilantro, dicing an avocado, and mixing it all together with olive oil, salt, and pepper.
How to Make Perfect Baked Salmon
The key to making baked salmon is to make sure that you don’t overcook it. In this recipe, we call for baking the salmon at 375 F for 13-15 minutes. This will result in a medium salmon. When you pull it out of the oven, you should see that the sauce has browned slightly, and when you put a fork in it it should easily flake apart and still be a deep pink color. If you decide to use smaller salmon fillets for this recipe, you can reduce the cooking time to about 7 minutes.
How to Reheat Leftover Cilantro Lime Salmon
If you find yourself with leftovers of this cilantro lime salmon, you have two options: first, you can chop up the remaining salmon and it over greens with some extra dressing and the tomato avocado salsa and eat it cold, or you can reheat the salmon. The danger with reheating salmon is that it overcooks quickly and can become rubbery, so we recommend putting it in an oven-safe glass container, covering the container with foil, and reheating at 275 for 5-10 minutes, until just warm.
Cilantro Lime Salmon Bake with Tomato Avocado Salsa
For the Cilantro Lime Sauce*
- ½ cup avocado oil mayo
- 1/3 cup fresh cilantro
- 2 tablespoons sliced green onion
- 2 tablespoons lime juice about 1 lime
- 2 tablespoons full-fat coconut milk may also use water
For the Salmon
- Preheat the oven to 375 F.
- Blend all ingredients for the cilantro lime sauce until smooth, then set aside.
- Place the salmon filet on a rimmed baking sheet, then season with salt and pepper. Pour the sauce over the salmon, then bake for 13-15 minutes, until it flakes easily with a fork.
- While the salmon is baking, place all ingredients for the tomato avocado salad in a large bowl and toss to combine.
- Pour the tomato avocado salad over the salmon and serve!
- If desired, you can substitute 3/4 cup storebought cilantro lime dressing
- If using smaller portions of salmon instead of a large filet, cook for 6-7 minutes, until the salmon flakes easily with a fork