This cilantro lime salmon is bright, flavorful, and perfect for weeknights. Marinate the salmon in a cilantro-lime dressing, sear until golden, top with avocado, and serve over cilantro lime rice. Simple, satisfying, and delicious.
A favorite salmon dinner, ready fast.
This dish checks all the boxes for an ideal weeknight meal: easy preparation, bold flavor, and broad appeal. The salmon is bright with citrus and cilantro, the avocado adds creaminess, and tangy vinaigrette ties everything together. Serve it with cilantro lime rice and a little pickled onion for contrast.
It’s also visually striking—vibrant greens and pops of pink make for a beautiful plate.
We’ve been cooking a lot of salmon lately because it’s quick to make, filling, and pairs well with many side dishes. This recipe centers on a versatile cilantro lime vinaigrette—use it as a dressing, marinade, dip, or drizzle. It brightens the salmon and enhances the whole meal.
In this preparation the vinaigrette serves three roles: a quick 30-minute marinade for the salmon, a light dressing for cubed avocado so it stays fresh and flavorful, and a finishing drizzle over the entire plate. Each use reinforces the same bright, tangy cilantro-lime profile.
The salmon is seared in a hot skillet with butter until golden and flaky—just a few minutes per side. The marinade adds fresh citrus and herb notes without overpowering the fish.
Cilantro lime rice is simple but essential: jasmine rice cooked with butter and seasoned, then finished with lime zest, lime juice, and chopped cilantro for a fragrant base that complements the salmon perfectly.
Top the plated salmon and rice with cubed avocado tossed in a little dressing and a few pickled onions for brightness. These toppings add texture and acidity that lift the dish.
Leftovers keep well—flaked salmon tossed into rice is an easy next-day meal. Enjoy it plain, wrapped in nori, or warmed gently.
ENJOY.
Cilantro Lime Salmon
Cilantro Lime Salmon
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Ingredients
- 3 tablespoons freshly squeezed lime juice
- 1 ½ tablespoons honey
- ¼ cup fresh cilantro, plus more for topping
- 2 garlic cloves, minced or pressed
- kosher salt and pepper
- pinch crushed red pepper flakes
- ⅓ cup extra virgin olive oil
- 4 salmon filets
- 1 tablespoon unsalted butter
- 1 avocado, cubed
- pickled onions, for topping
cilantro lime rice
- 2 cups jasmine rice
- 3 cups water or chicken stock
- 1 tablespoon unsalted butter
- kosher salt and pepper
- 2 limes, zest freshly grated
- 3 tablespoons fresh lime juice
- ¾ cup chopped cilantro
Instructions
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In a blender or food processor, combine the lime juice, honey, garlic, cilantro, salt, pepper, red pepper flakes, and olive oil. Blend until mostly smooth.
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Place the salmon fillets in a shallow dish. Pour half of the dressing over the salmon and flip the fillets a few times so all sides are coated. Refrigerate and marinate for 30 minutes.
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Remove the salmon from the marinade. Heat a cast iron or heavy skillet over medium heat. Add the butter and, once melted and sizzling, add the fillets. Sear until golden, about 3 to 4 minutes per side, until the salmon is opaque and flakes easily.
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While the salmon cooks, cube the avocado and toss it with 1 to 2 tablespoons of the cilantro lime dressing.
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Serve the salmon over the cilantro lime rice. Top with avocado and pickled onions, and drizzle additional dressing if desired. Garnish with extra cilantro.
cilantro lime rice
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Rinse the rice under cold water until the water runs clear.
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Bring the water or stock to a boil in a saucepan. Add the rice, butter, and a big pinch of salt and pepper. Return to a boil, then reduce to a simmer, cover, and cook for 12 to 15 minutes, or until the liquid is absorbed.
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Remove the lid and stir in lime zest, lime juice, and chopped cilantro. Fluff and serve.
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SO good.