Hot Honey Cilantro Lime Baked Salmon
Hot Honey Cilantro Lime Baked Salmon is vibrant and flavorful that brings together the perfect balance of sweet, spicy, and zesty. It’s a dish that feels indulgent yet refreshing, with bold flavors your taste buds will love.
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What You’ll Love About Hot Honey Cilantro Lime Baked Salmon:
- Perfect flavor balance–sweet, spicy, and zesty
- Tender, flaky salmon
- Light and refreshing
- Healthy and high protein
- Easy and fast to make
Whether you’re looking to incorporate more salmon in your diet or a newbie with this nutrient-packed fish, this Hot Honey Cilantro Lime Salmon recipe is both indulgent and healthy.
Salmon is one of my favorite proteins to make because it cooks fast and it’s incredibly versatile. I also love the high levels of omega-3 fatty acids and essential vitamins so I feel nourished with every bite.
This hot honey salmon has a gentle heat (no burning our lips off here) and coupled with butter, garlic, zesty lime juice, and fresh cilantro, gives this fish a well rounded flavor that is so bright and refreshing.
Make sure to check out all my suggestions and important tips below for the best flaky baked salmon.
You might also enjoy my popular Baked Salmon with Sweet Spiced Rub for another fantastic, easy, and flavorful salmon recipe.
Simple Ingredients:
- Salmon- I like to use wild-caught Alaskan salmon when available.
- Citrus- Lemons and limes offer a wonderful citrus flavor that compliments the fish.
- Butter- Butter is a classic component for fish and gives the salmon a luxurious rich taste.
- Garlic– Just a hint of garlic to enhance the flavor of the salmon.
- Cilantro– For a fresh earthy taste.
- Hot honey– This gives the salmon sweetness with a touch of heat and also gives it beautiful color when it bakes
- Seasonings– Salt and pepper
What Is The Best Type Of Salmon To Eat?
When possible, wild-caught salmon is the best choice if you’re looking for superior flavor and higher nutritional content. Wild-caught salmon also contains fewer chemicals and contaminants than farmed raised salmon, such as Atlantic. Look for these options in your grocery store or fish market.
- Wild-Caught Alaskan Salmon
- King (Chinook) Salmon
- Sockeye Salmon
- Coho Salmon
Key Tips For Buying The Best Salmon:
- Look for color: Wild salmon typically has a deep, rich color (red to orange), while farmed salmon tends to be lighter in color. However, color can vary by species.
- Freshness: Fresh salmon should have a clean, ocean-like smell and firm flesh. Make sure the edges of the filets look moist and no signs of drying.
- Sustainability: Whenever possible, choose sustainably sourced salmon with certifications like the Marine Stewardship Council (MSC) for wild-caught or best Aquaculture Practices (BAP).
How To Make Hot Honey Cilantro Lime Baked Salmon:
See full instructions in recipe card below
Step One. Place lemon slices down on a baking sheet lined with foil, then place salmon filets on top of the lemons. Season with salt and pepper.
Step Two. Make butter sauce by combining melted butter, garlic, lime juice, hot honey, and cilantro. Pour half of the sauce over the salmon filets.
Step Three. Fold the ends and sides of the foil in towards the salmon then cover the fish with another layer of foil so it’s tightly sealed.
Step Four. Bake salmon in the oven at 375℉ for 15-minutes. Remove the top foil and add more butter sauce on top of each salmon filet. Place the pan under the broiler and broil on high until the salmon is golden and caramelized on top. Garnish with fresh cilantro and lime slices.
Important Tips:
- 💡Don’t overcook salmon- Be careful not to overcook it—salmon cooks quickly and should remain moist and flaky. It’s done when salmon is just slightly opaque, it flakes easily with a fork, and the internal temperature reaches 145°F.
- 💡Let it rest- Like most meat, allow salmon to rest for a few minutes so the juices have a chance to redistribute back into the fish and it stays moist and flavorful.
- 💡Skin-on or Skin-off- It’s usually best to bake salmon with the skin on. The skin helps hold the fish together while cooking and also infuses flavor. If you don’t like the skin, you can remove it easily after baking, as it will often peel right off.
Common Questions:
If your salmon smells or tastes fishy, that usually means it’s not fresh or it wasn’t stored properly. Make sure to purchase a high-quality salmon from a reputable source, pay attention to the “best use by date” and store in a refrigerator with a temperature between 35-38 degrees Fahrenheit.
The hot honey offers a mild heat, not too spicy. If you want it extra spicy, you can use more hot honey or add cayenne pepper.
Yes, many people prefer their salmon slightly undercooked as it’s more tender and juicy. However, make sure it comes from a reputable source.
Yes! Salmon is excellent leftover and can be enjoyed hot or cold. To store leftover cooked salmon, make sure it is completely cool then store in an airtight container in the refrigerator. It will keep for up to 3 days. Reheat in the microwave or flake cold salmon over a green salad.
Yes, you can freeze cooked salmon. Allow it to cool completely, then wrap it tightly in plastic wrap or foil before placing it in a freezer-safe bag or container. Frozen cooked salmon can last 2-3 months in the freezer. To reheat, thaw it in the refrigerator overnight and then warm it gently.
What Is The Best Thing To Serve with Baked Salmon?
Salmon can be served with a variety of sides from roasted vegetables to a simple green salad. Try these options to complete your meal!
Hot Honey Cilantro Lime Baked Salmon
Equipment
- 1 small bowl
- 1 sheet pan
Ingredients
- 1 1/2 lb wild-caught salmon, about three, 5 ounce filets I use Alaskan with skin-on
- lemon slices, about 8-9 thin slices
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 1/3 cup melted butter
- 2 limes, juiced
- 1 garlic clove, sliced in thin slices
- 1/4 cup chopped cilantro, divided
- 2-3 tbsp hot honey I use Nate's
- 1 lime, sliced thin
Instructions
Preheat oven to 375℉ and line a sheet pan with foil. Spray with non-stick spray or grease with oil.
- Place lemon slices on prepared sheet pan then place salmon filets skin side down on top of lemons. See post for images. Season the top side of the salmon with salt and pepper. About 3/4 tsp salt and 1/4 tsp black pepper between all 3 filets.
- In a small bowl combine butter, lime juice, garlic, cilantro, and hot honey. 1/3 cup melted butter, 2 limes, juiced, 1 garlic clove, sliced 2 tbsp chopped cilantro2-3 tbsp hot honey. Use 3 tbsp hot honey if you like extra heat.
- Spoon half of the butter mixture evenly over salmon filets and reserve the rest for later. Fold all the edges of the foil in, being careful not to let the butter mixture spill out. Take another sheet of foil and cover the top of the salmon making sure to seal around the edges of the pan. This will trap the steam.
- Bake salmon for 15-17 minutes. It should still be slightly underdone at this point. Carefully remove the pan from the oven and take the top foil piece off. Turn the oven to broil on the high setting and arrange the top rack a few inches from the heat, about the second shelf down. Baste the salmon with more of the butter mixture and place under the broiler for 5-8 minutes or until salmon is caramelized on top and cooked through. Allow to rest for 5-minutes before serving.
- Serve with remaining fresh cilantro and garnish with lime slices.
Notes
- Don’t overcook salmon- Be careful not to overcook it—salmon cooks quickly and should remain moist and flaky. It’s done when salmon is just slightly opaque, it flakes easily with a fork, and the internal temperature reaches 145°F.
- Let it rest- Like most meat, allow salmon to rest for a few minutes so the juices have a chance to redistribute back into the fish and it stays moist and flavorful.
- Skin-on or Skin-off- It’s usually best to bake salmon with the skin on. The skin helps hold the fish together while cooking and also infuses flavor. If you don’t like the skin, you can remove it easily after baking, as it will often peel right off.
- Look for color: Wild salmon typically has a deep, rich color (red to orange), while farmed salmon tends to be lighter in color. However, color can vary by species.
- Freshness: Fresh salmon should have a clean, ocean-like smell and firm flesh. Make sure the edges of the filets look moist and no signs of drying.
- Sustainability: Whenever possible, choose sustainably sourced salmon with certifications like the Marine Stewardship Council (MSC) for wild-caught or best Aquaculture Practices (BAP).
Nutrition
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