Ingredients
Equipment
Instructions
- In a small bowl, whisk together the olive oil, chopped cilantro, lime juice, lime zest, minced garlic, red pepper flakes (if using), salt, and pepper.
- Place salmon fillets in a shallow dish and pour the marinade over them, ensuring they are fully coated. Let marinate for 15-20 minutes.
- To Bake: Preheat oven to 400°F (200°C). Place salmon on a parchment-lined baking sheet and bake for 12-15 minutes. To Pan-Sear: Heat oil in a skillet over medium-high heat. Sear salmon skin-side down for 4-6 minutes, flip, and cook for another 2-4 minutes. To Grill: Preheat grill to medium-high. Grill for 4-6 minutes per side.
- Serve the salmon immediately, garnished with extra fresh cilantro and a lime wedge on the side.
Notes
Do not over-marinate: The acid from the lime juice can make the salmon mushy if left for more than 30 minutes.
Check for doneness: Salmon is cooked when it flakes easily and reaches an internal temperature of 145°F (63°C).
Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
Check for doneness: Salmon is cooked when it flakes easily and reaches an internal temperature of 145°F (63°C).
Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
