What salmon should I buy?

King salmon works well; Sockeye and Coho salmon are other good choices. Choose thicker salmon fillets, about an inch thick, so they cook evenly. When pan-frying salmon to get crispy skin, choose salmon with the skin left on. Skinless fillets work well for other cooking methods and for consumers who don't want to eat salmon skin.

Can I make the marinade ahead?

Yes. It can be whisked and stored in an airtight container in the refrigerator for up to 2 days. Use as required over that time.

How do I know salmon is done?

Check the center of the fillet, as it will be the last area to cook. The salmon should flake with gentle pressure from a fork. I suggest using an instant-read thermometer to check doneness at 145°F (63°C). Take salmon off heat when cooked to avoid overcooking and drying it out.

How should I store leftovers?

Leftover salmon can be safely stored in the refrigerator for up to 2 days in an airtight container. To reheat leftover salmon, use a pan or oven on low heat.

Can I use skinless salmon?

You can buy salmon without the skin. I suggest grilling or baking skinless salmon to avoid handling a skinless salmon fillet in a hot pan. Other ways to cook skinless salmon fillets include pan-frying them, although they won't have crispy skin. Other ways to cook skinless salmon fillets include baking them at 400°F (200°C).

Cilantro Lime Salmon With Honey and Garlic

By Mason BrooksNov 6, 2026

Prep

10 min

Cook

15 min

Total

25 min

Servings

Level

Easy

Jump to recipe

Cilantro lime salmon is one of my fast, easy dishes to serve when I don't want to serve chicken. Four salmon fillets are baked after marinating in cilantro, lime juice, honey, garlic, and other seasonings for 12-15 minutes. This dish has a zesty coating and flaky flesh.

Cilantro Lime Salmon With Honey and Garlic

I usually dry the fillets before marinating, especially if I'm pan-frying, for 15-20 minutes, but no more than 30 minutes. Lime juice can harm the texture of the fillets when marinating for longer periods. The fillets will turn soft.

The oven is my preferred cooking method for convenience. An oven-safe pan can be used to brown skin-on fillets. When grilling, oil the grill grates and grill with the lid closed. Use an instant-read thermometer to check the thickness of the thickest part of the fillet if it seems thicker than labeled.

I take the salmon off heat at 145°F (63°C) when it is fork-tender and let it rest a short time before eating. I eat the fish with the reserved marinade spooned on top. I would not suggest leaving off the marinade.

Why you'll love this recipe

Four 6-ounce fillets are enough for a meal for four people without needing to prepare additional side dishes.
Honey helps counteract the tartness of the lime and adds color to the exterior when baking or cooking in a skillet.
The salmon tastes good baked and pan-fried. The salmon also works grilled.
Skin-on salmon can be pan-fried. Skinless salmon may be a good choice if you don't want to serve salmon with the skin.
It is appropriate for a family meal with guests.

Instructions

Whisk the olive oil, lime juice and zest, cilantro, honey, garlic, cumin, chili powder, salt, and pepper in a small bowl.

Put the salmon in a shallow dish or resealable plastic bag. Pour three-quarters of the marinade over the fillets, reserve the rest, and marinate for 15 to 30 minutes.

Choose one cooking method. For baking, heat the oven to 400°F (200°C), place the salmon on a parchment-lined baking sheet, and bake for 12 to 15 minutes, until it is opaque and flakes easily with a fork.

For pan-searing, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook skin-on salmon skin-side down for 4 to 6 minutes until the skin is golden and crisp, then flip and cook for 3 to 5 minutes.

For grilling, heat the grill to medium-high and oil the grates well. Grill the salmon skin-side down for 5 to 7 minutes per side with the lid closed, until it is cooked through.

Drizzle the reserved marinade over the hot salmon and serve immediately.

FAQ

I like it better than cilantro lime rice for a heartier meal. Roasted asparagus and other vegetables and a quinoa salad are good additions. Canned black beans are also a good addition. Avocado and corn salsa are good cool additions to serve with salmon.

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