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Roasted Salmon with Lime and Cilantro

  • Prep Time: -
  • Cook Time: -
  • Serves: 4
Martha Stewart

Recipe Provided By: Martha Stewart

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Average (136 Ratings): 4 out of 5 stars

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All 15 Reviews

Ingredients

  1. 4 (6 ounce) fillets salmon, skin on
  2. Coarse salt and freshly ground pepper
  3. 1/4 cup fresh lime juice
  4. 2 tablespoons soy sauce
  5. 1 teaspoon sugar
  6. 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

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Cooking Directions

  1. 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.
  2. 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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Average (136 Ratings): 4 out of 5 stars

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15 reviews

Most Helpful Reviews

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  • This is a winner! (and easy...)

    Serena - July 2, 2007 02:07:13 PM PST
    I 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!

    9 of 9 found this review helpful.

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  • yaaaawwwwnnn....

    Ryan S - February 19, 2008 08:26:48 PM PST
    Does 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.

    12 of 18 found this review helpful.

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  • GOOD

    shschreiber@sbcglobal.net - July 2, 2007 02:26:33 PM PST
    My opionion is to leave out the sugar and use only a tiny bit of soy...

    5 of 5 found this review helpful.

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  • Ok recipe if you prefer soy sauce

    mom_cook - April 28, 2007 02:31:12 PM PST
    I\'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 PST
    The 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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