Rub, baste, bake — that’s all you need to make this vibrant and easy baked lime salmon recipe. The spice rub adds bold flavor and enhances the salmon’s beautiful color, while a honey-lime butter glaze brings a bright, buttery sweetness that makes this dish feel special yet simple.
Oi gente!
Recipes that work for both weeknight dinners and special occasions are my favorites — they save time and stress while still impressing guests. This baked lime salmon is one of those go-to dishes I make almost every week for a quick midweek meal and also pull out when a last-minute dinner party arrives.
The dish is versatile and pairs beautifully with many sides. I love it with an arugula quinoa salad, instant pot brown rice, Brazilian salsa, or vegan black beans for a healthy, balanced plate.
Tips for How to Make Baked Lime Salmon
Prepare the pan. Line a baking sheet with aluminum foil for easy cleanup.
Apply the rub. Combine the spices in a small bowl, rub the salmon on both sides, then place it on the prepared baking sheet while you finish the remaining steps.
Preheat the oven after rubbing. Rub the salmon first, then preheat the oven to 375°F (190°C). Letting the salmon sit with the rub for a few minutes while the oven heats helps the flavors meld. Position a rack in the middle so the salmon cooks evenly.
Melt the butter. While the oven warms, gently melt butter with minced garlic in a small microwave-safe bowl for 10–20 seconds, just until melted.
Make the baste. Add honey, half the chopped cilantro, lime juice and zest to the melted butter and whisk. Brush or spoon the mixture over both sides of the salmon.
Create a foil boat. Fold up the foil edges around the salmon so it forms a shallow “boat.” Pour any remaining honey-lime butter over the fish so the sauce stays around and under it while baking.
Bake. Cook the salmon until it flakes easily with a fork, about 15–20 minutes depending on thickness and how done you prefer it.
Serve. Garnish with the remaining cilantro and lime slices and serve immediately.
Baked Lime Salmon FAQ:
How Do You Tell When Salmon is Done Cooking?
Cooked salmon will change color from deep orange to a lighter pink and will flake easily when you gently pull it apart with a fork. If it separates into moist flakes, it’s done.
Do You Eat the Skin on Salmon?
Salmon skin is edible and nutritious, though some people dislike its texture or stronger flavor. If you enjoy it, leave it on for extra nutrients and crisp it under the broiler for added texture.
Should You Eat the Gray Part of a Salmon?
The gray layer between the skin and the pink flesh is rich in omega-3 fatty acids and is perfectly safe to eat. It can taste stronger than the flesh, but with the bright spices and honey-lime baste in this recipe, it blends nicely and adds healthy fat.
What to serve with your Baked Lime Salmon
- Brazilian Carrot Rice
- Instant Pot Garlic Mashed Potatoes
- Air Fryer Broccolini
- Air Fryer Butternut Squash
- Pesto Pasta
- Black-Eyed Peas Salad
- Herbed Couscous
- Warm Kale and Apple Salad
- Instant Pot Lentils
Other Seafood Recipes to try
- Sausage and Shrimp Pasta
- Bobo de Camarão — Brazilian Shrimp Stew
- Skillet Shrimp
- Pastinha de Atum — Tuna Dip
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Baked Lime Salmon
Aline Shaw
Pin Recipe
Ingredients
- 1 pound Salmon
- 3 tablespoons unsalted butter
- 2 tablespoon honey
- 2 tablespoons lime juice about 2 limes
- 1/2 teaspoon lime zest
- 3 cloves garlic, minced
- 3 tablespoons fresh cilantro, roughly minced
- 1 teaspoon ground smoked paprika
- 1/2 teaspoon ground achiote (optional)
- pinch of black pepper
- 1/4 teaspoon ground cayenne pepper
- 1 teaspoon kosher salt
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Instructions
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Line a baking sheet with foil.
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In a small bowl, combine the smoked paprika, achiote (if using), cayenne, salt and a pinch of black pepper. Rub the mixture onto both sides of the salmon, then place the fish on the lined baking sheet and set aside.
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Position a rack in the middle of the oven and preheat to 375°F (190°C).
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While the oven heats, melt the butter with the minced garlic in a small microwave-safe bowl for 10–20 seconds, just until melted.
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Stir in the honey, half the chopped cilantro, lime juice and lime zest into the melted butter and whisk to combine.
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Brush the honey-lime butter over both sides of the salmon. Fold up the foil edges around the fish to form a shallow boat and pour any remaining mixture over the top so the sauce stays around the salmon while it bakes.
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Bake until cooked through and flaky, about 15–20 minutes depending on thickness and preferred doneness.
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Serve topped with the remaining cilantro and lime slices. Bom apetite!