Description
This Cilantro Lime Honey Garlic Salmon Baked in Foil recipe is a flavorful and easy way to prepare salmon. The combination of zesty lime, sweet honey, and aromatic garlic creates a delicious glaze that perfectly complements the tender salmon. Baking the salmon in foil helps lock in moisture and flavors, resulting in a moist and flaky fish that’s bursting with taste.
Ingredients
Scale
Salmon:
- 1½ pounds salmon fillet (skin-on or skinless)
Glaze:
- 2 tablespoons olive oil
- 3 tablespoons honey
- 3 tablespoons fresh lime juice
- 4 cloves garlic, minced
- 1 teaspoon lime zest
- ¼ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Garnish:
- ¼ cup chopped fresh cilantro
- Lime wedges for serving
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C). Line a baking sheet with foil and lightly grease it with cooking spray or olive oil.
- Prepare the salmon: Place the salmon in the center of the foil.
- Make the glaze: In a small bowl, whisk together olive oil, honey, lime juice, garlic, lime zest, red pepper flakes (if using), salt, and pepper. Pour the mixture evenly over the salmon.
- Seal the foil: Fold the sides of the foil up and over the salmon to seal it into a packet.
- Bake the salmon: Bake for 15–18 minutes, depending on the thickness of the fillet.
- Broil the salmon: Open the foil and broil the salmon for 2–3 minutes until the top is slightly caramelized.
- Finish and serve: Remove from oven, sprinkle with chopped cilantro, and serve with lime wedges.
Notes
- This salmon pairs well with rice, quinoa, or roasted vegetables.
- For a stronger citrus kick, add additional lime zest before broiling.
- Leftover salmon is great flaked over salad or in tacos.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 fillet
- Calories: 360
- Sugar: 10g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 85mg
