Baked Cilantro Lime Salmon with Avocado Salsa
I first made this cilantro-lime salmon on a busy weeknight when I wanted something fast, bright, and restaurant-worthy without a lot of fuss. The salmon roasts in a zippy cilantro-lime marinade while a chunky avocado salsa comes together in minutes — creamy, tangy, and just a little spicy. It’s the kind of dish that looks like you spent hours plating but actually gives you back time at the stove. If you enjoy simple bakes like 2-ingredient baked cake donuts, you’ll love how easy and satisfying this one-pan main feels.
Why you’ll love this dish
This recipe hits several marks: it’s quick (ready in about 20–25 minutes), healthy (omega-3 rich salmon, fresh produce), and flexible enough for weeknights or casual dinner guests. The cilantro-lime marinade brightens the fish without overpowering it, and the avocado salsa adds creamy contrast and texture. It’s also family-friendly — reduce or omit the jalapeño for kids, or bulk it up with a grain side for a hearty meal.
"Crisp edges, buttery salmon, and a cool avocado salsa — tastes like summer in one bite."
This is the recipe to make when you want something healthy that still tastes indulgent. And for cooks who love quick lemon-forward soups, you might also like this lemony chicken soup twist at Avgolemono Soup.
How this recipe comes together
- Marinate the salmon briefly in a simple cilantro, lime and olive-oil mix so the citrus and herb flavors penetrate the surface.
- Roast at 400°F (200°C) until the fillets are cooked through but still moist — about 12–15 minutes depending on thickness.
- While the salmon bakes, chop avocado, red onion, and optional jalapeño, toss with lime, salt and pepper, and you have an instant salsa.
- Finish by spooning the bright avocado salsa over the warm salmon and serving with your favorite side.
This overview sets expectations: minimal prep, quick bake, and a raw salsa assembled while the fish cooks.
What you’ll need
- 4 salmon fillets (about 6 oz each), skin on or off
- 1/4 cup fresh cilantro, chopped
- 2 limes, juiced (plus extra wedges for serving)
- 2 tablespoons olive oil
- 1 avocado, diced
- 1 small red onion, diced
- 1 jalapeño, diced (optional — remove seeds to reduce heat)
- Salt and freshly ground black pepper, to taste
Notes and substitutions:
- Use any firm-fleshed fish (halibut, cod) if you don’t have salmon. For skin-on fillets, roast skin-side down to protect the flesh.
- Swap lemon for lime if needed — lemon will be slightly less bright but still delicious.
- If you prefer oil alternatives, try avocado oil for a neutral flavor.
Step-by-step instructions
- Preheat your oven to 400°F (200°C). Line a baking dish with parchment for easy cleanup.
- In a small bowl whisk together the chopped cilantro, juice of 2 limes, olive oil, and a pinch of salt and pepper.
- Pat the salmon fillets dry and place them in the baking dish. Pour the cilantro-lime mixture evenly over the fillets, turning them once to coat both sides if you like.
- Bake in the preheated oven for 12–15 minutes. Thinner fillets will take closer to 10–12 minutes; thicker pieces may need 15. The fish is done when it flakes easily with a fork and is opaque throughout. (See FAQ for temperature guidance.)
- While the salmon bakes, combine the diced avocado, red onion, jalapeño (if using), a squeeze of lime, and a pinch of salt and pepper in a bowl. Gently toss to combine; don’t mash the avocado.
- Spoon the avocado salsa over each salmon fillet and serve immediately with extra lime wedges.
Keep steps short and active: prep, marinate, roast, assemble salsa, finish and serve.
Best ways to enjoy it
- Plate on a bed of cilantro-lime rice or quinoa for a complete meal.
- Serve with a crisp green salad, roasted asparagus, or charred corn for texture contrast.
- For a casual dinner, tuck salmon and salsa into warm corn tortillas and top with a drizzle of crema.
- Pair with a light white wine like Sauvignon Blanc or a citrus-forward beer for a refreshing combo.
Small plating idea: spoon a stripe of salsa alongside the fillet, scatter microgreens or extra cilantro, and add a lime wedge for brightness.
Storage and reheating tips
- Refrigerate: Store cooked salmon and salsa separately in airtight containers. Eat within 3–4 days for best safety and quality (USDA guidance).
- Reheat: Gently reheat the salmon in a 275°F (135°C) oven for 8–10 minutes to retain moisture, or briefly pan-sear to refresh the crust. Avoid microwaving for long periods, which can dry fish out.
- Freeze: You can freeze cooked salmon (without avocado salsa) for up to 2 months in a freezer-safe container. Thaw overnight in the fridge and reheat gently. Fresh avocado salsa does not freeze well—make a fresh batch after thawing.
- Food safety: Keep hot foods hot and cold foods cold. Discard any avocado salsa left out at room temperature for more than two hours.
Pro chef tips
- Check doneness by feel: cooked salmon will be slightly firm but still springy and will flake along the lines of the muscle. For precise control, use an instant-read thermometer — 125°F (52°C) gives medium-rare, 145°F (63°C) is the USDA-recommended safe temp.
- Don’t over-marinate: because the marinade is acidic, long contact can begin to “cook” the surface. Ten to twenty minutes is enough for flavor without changing texture.
- Keep avocados from browning: toss the diced avocado with lime juice right away and keep the salsa covered until serving.
- Optional sear: for a crisp exterior, sear fillets skin-side down in a hot skillet for 1–2 minutes before baking.
- Make it ahead: you can prepare the cilantro-lime mix and chop the onion ahead of time. Assemble the salsa just before serving for the best texture. If you appreciate kitchen shortcuts, check this quick baked donut technique at baked cinnamon-sugar donuts for inspiration on efficient baking prep.
Creative twists
- Mango-avocado salsa: swap half the avocado for diced mango for a sweeter, tropical salsa.
- Smoky chipotle: add a teaspoon of adobo sauce to the marinade for a smoky heat.
- Herb swap: use parsley or basil instead of cilantro for a different herb profile.
- Grill instead of bake: marinate and grill on medium-high heat for 3–4 minutes per side for a charred finish.
- Low-FODMAP: omit onion and use chives or green parts of scallion for flavor.
- Sheet-pan meal: scatter baby potatoes and bell peppers around the salmon and roast together for a one-pan dinner.
Your questions answered
Q: Can I use frozen salmon?
A: Yes — thaw in the refrigerator overnight before marinating. Pat dry before applying the cilantro-lime mix to ensure good flavor adhesion.
Q: How do I know when salmon is done?
A: Look for opaque flesh that flakes easily with a fork. For accuracy, an instant-read thermometer should read 125–130°F for medium, or 145°F if you prefer the USDA-recommended well-done temperature.
Q: Can the avocado salsa be made ahead?
A: It’s best assembled right before serving because avocado browns. You can halve the avocado away from air, squeeze lime juice over it, and refrigerate briefly, but plan to mix the salsa within a couple of hours.
Q: Is this recipe kid-friendly?
A: Absolutely. Omit or reduce the jalapeño for mild flavor and serve with rice, roasted potatoes, or a favorite veg.
Q: Can I double the recipe?
A: Yes. Scale the marinade and salsa ingredients proportionally, and use a larger baking dish or two pans to ensure even cooking.
Conclusion
If you want more inspiration for quick, flavorful dinner ideas, see this similar riff on Baked Cilantro Lime Salmon with Avocado Salsa at Baked Cilantro Lime Salmon with Avocado Salsa – Kalefornia Kravings. For a version paired with roasted vegetables and extra kitchen tips, check out Baked Cilantro Lime Salmon with Roasted Veggies! (+Video).
Cilantro-Lime Salmon
Ingredients
Method
- Preheat your oven to 400°F (200°C). Line a baking dish with parchment for easy cleanup.
- In a small bowl whisk together the chopped cilantro, juice of 2 limes, olive oil, and a pinch of salt and pepper.
- Pat the salmon fillets dry and place them in the baking dish. Pour the cilantro-lime mixture evenly over the fillets, turning them once to coat both sides if you like.
- Bake in the preheated oven for 12–15 minutes. Thinner fillets will take closer to 10–12 minutes; thicker pieces may need 15. The fish is done when it flakes easily with a fork and is opaque throughout.
- While the salmon bakes, combine the diced avocado, red onion, jalapeño (if using), a squeeze of lime, and a pinch of salt and pepper in a bowl. Gently toss to combine; don’t mash the avocado.
- Spoon the avocado salsa over each salmon fillet and serve immediately with extra lime wedges.
