Cilantro Lime Honey Garlic Salmon

Cilantro Lime Honey Garlic Salmon (baked wrapped in foil or parchment paper)

Prep Time: 10-15 minutes

Cook Time: 15-20 minutes

Total Time: 25-35 minutes

Ingredients:

4 salmon fillets (skinless or skin-on)

1/4 cup honey

3 tablespoons lime juice (freshly squeezed)

3 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon ground cumin (optional, for a smoky flavor)

Salt and pepper to taste

2 tablespoons fresh cilantro, chopped (plus extra for garnish)

1 tablespoon lime zest (optional, for extra lime flavor)

Parchment paper or aluminum foil (for wrapping)

Instructions:

Preheat the oven:

Preheat your oven to 375°F (190°C).

Prepare the marinade:

In a small bowl, combine honey, lime juice, minced garlic, olive oil, ground cumin (optional), salt, and pepper.

Whisk until well combined and the honey is dissolved.

Prep the salmon:

Place the salmon fillets on a large sheet of parchment paper or aluminum foil (large enough to fold around the fish).

Season the salmon with a pinch of salt and pepper.

Marinate the salmon:

Pour the honey-lime garlic marinade over the fillets, ensuring the salmon is well-coated.

Sprinkle the chopped cilantro and lime zest over the top of the salmon.

Wrap the salmon:

Fold the parchment paper or foil around the salmon to create a packet. Make sure it is sealed well to lock in the juices during baking.

Bake the salmon:

Place the wrapped salmon on a baking sheet and bake for 15-20 minutes, or until the salmon is cooked through (you can check doneness with a fork—it should flake easily).

If you like your salmon a little more browned on top, you can open the foil or parchment for the last 2-3 minutes of baking.

Serve:

Carefully open the packet (watch out for steam) and serve the salmon with a garnish of fresh cilantro and extra lime wedges on the side.

Serve with your favorite sides, like rice, roasted veggies, or a fresh salad.

Tips:

Use fresh lime juice: Fresh lime juice makes a big difference in flavor compared to bottled juice. It gives a bright, zesty kick that pairs perfectly with the honey and garlic.

Check for doneness: Salmon cooks quickly, and the key to a perfect fillet is checking the internal temperature (should be 145°F/63°C) or using a fork to check that it flakes easily. Don’t overcook it, or it might dry out.

Double the marinade for extra flavor: If you want extra sauce, consider doubling the marinade recipe. You can spoon it over the salmon once it’s baked, or serve it as a dipping sauce for the sides.

Don’t skip the cilantro: Cilantro adds freshness and an earthy kick that complements the sweetness of the honey. If you’re not a fan, feel free to use parsley or basil as an alternative.

Wrap it tightly: Ensure the foil or parchment paper is tightly sealed around the salmon to keep all the moisture in. This creates a steaming effect that helps keep the salmon moist and tender.

Cooking time: Cooking times may vary depending on the thickness of the salmon fillets. Thicker fillets may need a few extra minutes, so keep an eye on them.

Variations:

Add heat:

Chili flakes: Add a pinch of red pepper flakes to the marinade for a spicy kick.

Jalapeño: Thinly slice a jalapeño and place it on top of the salmon before wrapping it up for a mild heat.

Sriracha: Stir a tablespoon of sriracha into the marinade for a sweet and spicy kick.

Herb variations:

Dill: Dill pairs wonderfully with salmon. Swap out the cilantro for dill, or mix the two for a more complex flavor.

Thyme or rosemary: These herbs add an earthy, aromatic flavor to the salmon. You can add a few sprigs to the foil packet for extra depth.

Citrus variations:

Orange: Add some fresh orange juice or zest to the marinade for a sweeter, slightly tangy twist.

Lemon: If you want a slightly sharper citrus flavor, swap the lime for lemon juice and zest.

Sweetener alternatives:

Maple syrup: Swap the honey for maple syrup for a richer, slightly less sweet flavor.

Agave nectar: For a milder sweetness, try agave nectar in place of honey.

Nutritional Information (per serving, assuming 4 servings):

Calories: ~300-350 kcal (depending on the size of the fillets and the specific ingredients used)

Protein: ~25-30g

Carbohydrates: ~15-20g (mainly from honey and lime)

Fat: ~18-22g (from salmon and olive oil)

Saturated Fat: ~2-4g

Fiber: ~1-2g (mostly from cilantro and lime)

Sugars: ~15g (from honey)

Sodium: ~200-400mg (depending on salt and any other added seasonings)