Looking for healthy and easy meals? Look no further than this Cilantro Lime Salmon recipe. This quick and easy sheet pan dinner features colorful bell peppers, a delicious cilantro lime marinade, and bright pink salmon fillets.
Ready in less than 20 minutes, made with fresh ingredients, and perfect for any night of the week.
The one thing that we could all use more of in our diets is salmon. This cold-water fish is native to much of North America and is a great source of heart-healthy fatty acids (AKA Omega-3). Not only that, but it's absolutely delicious!
And while pan-fried salmon is drool-worthy, there is nothing easier than this sheet pan recipe for Cilantro Lime Salmon. You get your veggies, healthy fats, and delicious salmon all on one pan. It's broiled for a cook time of just 10 minutes, making this a meal that goes from fridge to table in about 20 minutes!
But best of all? This healthy salmon recipe is also packed with flavor. The bright lime and citrusy cilantro form a delicious marinade that bursts with freshness and perfectly compliments the crisp bell peppers and flaky perfection of the salmon.
This has been a family favorite in my home since its inception, having been inspired by a recipe for chili lime salmon. I hope that it will be enjoyed in your home, just as it has been in mine!
Reasons to Love It:
- Ready in less than 20 minutes - chopping included!
- It's Healthy. High in protein, fiber, and healthy fats while being low in overall calories.
- One of the best easy salmon recipes - flavorful, made with simple ingredients, and hands-off.
- Can be made with fresh salmon or frozen salmon - just make sure to thaw it beforehand.
Ingredients
- Salmon: I recommend using wild salmon cut into fillets, although you could use a larger piece of salmon if preferred. If frozen, thaw your salmon in advance.
- Lime: To get that delicious fresh lime flavor you'll need about 2-3 limes - ½ cup of lime juice.
- Cilantro: There is nothing like fresh cilantro! Opt for fresh for this recipe. You'll need about ¼ cup of chopped leaves.
- Bell peppers: This is a great veggie option and pairs perfectly with the cilantro lime flavors. Use your favorite colors - we used red, orange, and yellow.
- Onion: You'll need 1 onion cut into rough chunks. Yellow, vidalia, and red onion are all great options.
- Olive oil: This forms the majority of the cilantro lime marinade for the salmon, and helps the veggies and salmon crisp up a bit. You could use avocado oil if preferred, but the flavor of olive oil is on point.
- Honey: This adds a balance of sweetness and is delicious! If you don't have honey you could use maple syrup or brown sugar in its place.
- Seasonings: You will need chili powder, paprika, cumin, and salt.
Equipment
- Sheet pan: Since this recipe uses the broiler setting I recommend using a broiler-safe sheet pan. My favorite is the USA Pan half sheets, but they are only rated for up to 450ºF - I have never had a problem with them in the broiler, so I think it's probably more of a liability disclaimer.
How to Make Cilantro Lime Salmon
This easy weeknight dinner will soon become one of your favorite ways to prepare salmon! This great lean protein is an easy way to introduce healthy dinners and is a really great base for a variety of flavor and veggie combos.
Step one: Line a broiler-safe sheet pan with parchment paper or a large piece of foil. Add the chopped bell peppers and onions and spread them out evenly in a single layer.
Step two: Pat the fillets dry with a paper towel and place salmon skin side down in between the peppers and onions.
Step three: Add the olive oil, water, honey, cilantro, and seasonings to a small bowl and whisk to combine.
Step four: Pour the marinade over the vegetables and salmon fillets. Add lime wedges or lime slices if desired.
Step five: Flip the salmon to coat both sides in the marinade and toss the veggies to ensure they are coated as well.
Step six: Place the baking sheet in the oven and broil for approximately 10 minutes, or until the fish flakes easily with a fork or has a minimum internal temperature of 125ºF.
What to Serve with Salmon
- Rice (basmati, white rice, or wild rice are all great options)
- Roasted potatoes
- Steamed veggies
- Cauliflower rice
- Garden salad
- Baby potatoes
Storing Leftovers
Place your cooled salmon and veggies in an airtight container and place it in the fridge. Store for up to 3 days in the fridge, or freeze for up to 2 months (although the peppers will be very soft).
To reheat: Heat in the microwave in 30-second intervals until warmed through.
To reheat on a stovetop, add a bit of water to a skillet and warm over medium heat. Add the salmon and cook, flipping often, until warmed through.
Pro Cooking Tips
- Flip it: Make sure to flip the salmon once you add the marinade - this makes sure the flavors are distributed on both sides.
- Customize it: If you like your veggies a bit crisper or with some more charring, go ahead and remove the salmon and return the veggies to the oven for a few minutes. Once they are done to your liking, remove them from the oven and serve!
- Check it: The best way to check the doneness of your salmon is to check the internal temperature using a meat thermometer. Salmon needs to reach a minimum internal temperature of 125ºF (52ºC), although many are more comfortable with 145ºF (63ºF).
Variations and Substitutions
Without honey: If you don't have honey you could use maple syrup or brown sugar in its place. It's nice to have a balance of sweetness in this recipe, although you could omit it if you like. Keep in mind if you're avoiding added sugars that 1 tablespoon spread over 4 servings isn't much, and may be worth the flavor payoff.
Other veggies: Bell peppers and onions cook quickly and are perfect for sheet pan dishes, but you could easily substitute your favorite veggies. If they need a longer cooking time, simply remove the salmon and return the veggies to the oven.
Dairy-free/gluten-free: The recipe as written is 100% dairy-free and gluten-free, making it perfect for families with allergies or sensitivities. It's delicious when paired with rice or cauliflower rice, which are both gluten-free side dishes.
Add your own twist: Feel free to add your own spin to this dish (although I encourage you to try it and judge it as written first!). Adding some cayenne pepper, lime zest, or a garnish of green onions and sour cream are all good options for making it your own.
Frequently Asked Questions
Yes, salmon does have bones, but if you're purchasing it from a grocery store or fishmonger it has likely already had the bones removed. You may notice very small bones, which can be removed easily with a pair of tweezers, but most filleted salmon are completely deboned.
Yes, salmon is gluten-free. That being said, keep an eye out for prepared salmon products that may not be gluten-free. Things like salmon cakes, salmon bites, sushi, salmon balls, etc may have added breadcrumbs or other gluten-containing ingredients.
Yes, salmon (or fish) can be refrozen after thawing as long as it was thawed in the refrigerator. Just be sure that the salmon has not spoiled during the thawing time, and that it has not had thawing time outside of the refrigerator.
More Easy Dinner Recipes
- Sheet Pan Smoked Sausage and Peppers
- Baked Feta Pasta
- Inside Out Egg Roll (in a Bowl)
- Creamy Spinach and Mushroom Chicken
- John Wayne Casserole
If you loved this recipe for Cilantro Lime Salmon, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Cilantro Lime Salmon
Equipment
Ingredients
- 3 rainbow bell peppers seeded and chopped
- 1 medium onion peeled and roughly chopped
- 4 salmon fillets (approximately 1 ½ pounds)
- ½ cup fresh lime juice 2-3 limes
- ¼ cup chopped fresh cilantro plus more for garnish
- 2 tablespoons olive oil or avocado oil
- 2 tablespoons water
- 1 tablespoon honey or maple syrup
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
Instructions
- Line a broiler-safe sheet pan with parchment paper and preheat the oven to the broil setting on high heat.
- Spread the peppers and onion onto the prepared baking sheet in an even layer, and then place the 4 fillets of salmon evenly, spreading the peppers and onions to make room for each fillet.
- Add the lime juice, cilantro, olive oil, water, honey, salt, chili powder, cumin, and paprika to a small bowl and whisk well to combine. Mixing in the honey may take some work, but just continue to stir and it will come together. Alternatively, you could warm the honey first.
- Pour the marinade over the vegetables and salmon in an even layer.
- Toss the vegetables to coat them in the marinade, and flip the salmon fillets over to coat both sides with the mixture.
- Place the baking sheet in the oven and cook for approximately 10 minutes, or until the salmon flakes easily and the peppers are beginning to char on the edges.
- Remove from the oven and serve immediately with additional chopped cilantro and lime wedges (if desired).
Notes
Nutrition
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