Why this baked salmon recipe works

Salmon can go dry quickly, so this recipe uses a simple trick: a cilantro-lime olive oil marinade that keeps the fish moist while baking at a higher temperature. High heat gives you a tender, flaky center without long cooking.

The avocado salsa adds creamy texture, crunch (from cucumber or tomato), and extra lime brightness—so the whole plate tastes fresh, not heavy.

For official seafood handling guidance, see FDA food safety for consumers.

For more weeknight-friendly dinners, visit Mus1i recipes and quick guides in kitchen tips.

Ingredients

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For the cilantro-lime salmon

• 800 g salmon fillet, skin-on or skinless (about 1 3/4 lb)
• 2 tbsp olive oil
• 2 limes (zest + juice, divided)
• 3 garlic cloves, minced or grated
• 1 tsp kosher salt (adjust to taste)
• 1/2 tsp black pepper
• 1 tsp ground cumin (optional, adds warmth)
• 20 g fresh cilantro, chopped (about 1/2 cup), divided

For the avocado salsa

• 1 ripe avocado, diced
• 120 g diced cucumber (or diced tomato)
• 40 g red onion, finely diced
• 1 small jalapeño, finely diced (optional)
• 1 tbsp extra lime juice (from the limes above)
• 1 tbsp extra-virgin olive oil
• 1 pinch salt

Chef tip: Pick salmon with even thickness so it cooks uniformly—thin tail pieces can dry out faster.

Instructions

This recipe is fast, so prep the avocado salsa while the oven heats. Once the salmon goes in, you’re only minutes away from dinner.

1. Preheat oven and prep the pan

   Heat oven to 425°F (220°C). Line a sheet pan with parchment (or foil). Place salmon on the pan skin-side down if using skin-on.

2. Make cilantro-lime marinade and season salmon

   Whisk olive oil, lime zest, lime juice, garlic, salt, pepper, cumin (optional), and half the chopped cilantro. Brush over the salmon. Let it sit 5 minutes if you have time.

   05:00 Start timer
3. Bake the salmon

   Bake for 10–14 minutes depending on thickness, until it flakes easily. For food safety, salmon is commonly cooked to 145°F (63°C) at the thickest part.

   13:00 Start timer

   If your salmon is very thick, add 2–4 minutes. If it’s thin, check early to avoid drying it out.

4. Make the avocado salsa

   In a bowl, gently mix avocado, cucumber (or tomato), red onion, jalapeño (optional), extra lime juice, olive oil, remaining cilantro, and a pinch of salt. Taste and adjust lime/salt.

5. Top and serve

   Spoon avocado salsa over warm salmon and serve immediately. Add extra lime wedges if you like it brighter.

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Chef tips (make it restaurant-level)

1) Don’t overbake: salmon keeps cooking a little after you remove it from the oven.

2) Use zest: lime zest adds big aroma without extra sourness.

3) Dice avocado last: it keeps the salsa greener and fresher-looking.

4) Balance the salsa: if it tastes flat, add a pinch of salt and another squeeze of lime.

5) Make it a meal prep win: store salsa and salmon separately for best texture.

More easy dinners: Mus1i recipes.

Variations

Spicy chipotle-lime: add 1/2 tsp chipotle powder to the marinade.

Mango avocado salsa: replace half the cucumber/tomato with diced mango.

Garlic butter finish: melt 1 tbsp butter with garlic and drizzle lightly after baking.

Taco-style: flake the salmon and serve in tortillas with the avocado salsa on top.

What to serve with cilantro lime salmon

This salmon goes great with rice, quinoa, roasted potatoes, or a simple salad. For a lighter plate, pair it with steamed green beans or sautéed spinach.

If you want a general technique deep-dive, cooking guides at Serious Eats can be helpful.

Storage and reheating

Fridge: store cooked salmon up to 3 days. Store salsa separately up to 24 hours for best color.

Reheat: warm salmon gently (low heat) to avoid drying it out. Or enjoy cold on a salad.

Meal prep idea: flake leftover salmon into bowls with rice and add avocado salsa right before eating.

Nutrition (estimated)

Approximate per serving (1/4 of recipe). Values vary by brands and salmon type.

Calories: ~420   •   Protein: ~35 g   •   Carbs: ~9 g   •   Fat: ~27 g   •   Fiber: ~5 g

FAQs

Learn more about salmon here: salmon.