Roasted Salmon with Lime and Cilantro
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: Martha Stewart
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1. Ingredients
- 4 (6 ounce) fillets salmon, skin on
- Coarse salt and freshly ground pepper
- 1/4 cup fresh lime juice
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1 tablespoon chopped fresh cilantro leaves
Nutrition Info
Per Serving
- Calories: 320 kcal
- Carbohydrates: 3 g
- Dietary Fiber: 0 g
- Fat: 18 g
- Protein: 33 g
- Sugars: 1 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Preheat oven to 450 degrees F. Arrange salmon in a shallow baking pan. Season with salt and pepper. Roast until no longer pink in the middle and flaky, 10 to 13 minutes. Using a flat spatula, remove fillets, leaving skin on the baking sheet.
- In a small bowl, whisk together lime juice, soy sauce, and sugar; fold in cilantro. Spoon sauce over fish, and serve.
Yield: 4 servings
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Most Helpful Reviews
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This is a winner! (and easy...)
Serena - July 2, 2007 02:07:13 PM PSTI have used this Martha Stewart recipe for years. It is a sure winner. At times, I've added mushrooms, onions, capers. I've marinated the salmon in the "sauce", and cooked it all in a fry pan, in the sauce. I've also served the entire meal over cous cous. I've used this same sauce over asperagus. Awesome!
8 of 8 found this review helpful.
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yaaaawwwwnnn....
Ryan S - February 19, 2008 08:26:48 PM PSTDoes the world need another variation on baked salmon? At a place I used to work, salmon filet was seasoned and quickly seared in a pan at high heat, then finished in the oven. The result was crispy, brown crust and, barring overcooking, a moist, juicy middle. Serve with a reduction of something...anything...for more character and depth in the end sauce. Even a balsamic reduction finished with garlic, dry sherry, and worcestershire sauce will suffice.
Save the pale, baked salmon in a simple vinaigrette for your local hospital kitchen.10 of 15 found this review helpful.
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GOOD
shschreiber@sbcglobal.net - July 2, 2007 02:26:33 PM PSTMy opionion is to leave out the sugar and use only a tiny bit of soy...
4 of 4 found this review helpful.
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Ok recipe if you prefer soy sauce
mom_cook - April 28, 2007 02:31:12 PM PSTI'm not sure if i added too much soy sauce, but I found it somewhat overpowering and a little too strong to blend well with the other flavors. Ok recipe, but I probably won't pair it with salmon again.
4 of 5 found this review helpful.
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Delicious recipe!
Harry P - February 20, 2008 02:43:07 PM PSTThe overall taste was fantastic. I would not advise using more than a pinch of sugar unless you are serving it to people who are not fish fans. I find that the 10-13 minutes is sufficient if you have an efficient oven. If you have an older gas model, you may wish to go a couple of extra minutes. While this is not exactly prison fare, it is not so fanciful that it will convey a mixed message to casual dinner guests.
On a scale of 10 for appearance, this ranks up there as a 9. For the less sugar option, the taste is a 10 for salmon lovers and a strong 8 for fish haters. The full sugar option is a 10 for fish haters and a really sweet but great with cilantro 9. The cost is low if you can get good salmon on the cheap from a local grocer or even a food club.
I used homegrown cilantro and although I'd like to toot my own horn, it tasted the same with store bought cilantro the next time I tried it for guests.2 of 3 found this review helpful.
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