This Lime Ginger Salmon is juicy, flaky and packed with zesty flavor! So easy to make too and perfect for a weeknight dinner!
You might also enjoy my honey garlic salmon, baked teriyaki salmon or miso salmon!
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I have retested and updated the photos for this lime ginger salmon in order to keep the promise of delivering only foolproof recipes here on iFoodReal.
Original recipe goes back to 2017! I kept the ingredients the same but improved the cooking method. We fish a lot and have an abundant supply of wild salmon, so I find baking at 375 F vs. broiling is a bit better way to keep this salmon recipe moist!
If you’re looking to add more fish to your weekly dinner rotation, there are so many ways to do that. Sweet chili salmon and baked salmon in foil are a few other family favorites!
Why You’ll Love This Recipe
- Quick marinating time: This lime salmon recipe takes just a quick 30-60 minutes for the fish to soak up the flavor.
- Zesty summer-y flavor: It definitely has more lime flavor than ginger flavor. It’s very fresh and zesty!
- Delicious and healthy: You will have tender, flaky and juicy salmon full of healthy fats and Omega 3-s.
- Versatile main: It goes well with tons of side dishes. Please see below for suggestions.
Ingredients for Lime Ginger Salmon
All you need is 7 simple ingredients, including salt and pepper.
- Salmon: You can use wild or farmed salmon, it will just need different cook times. I recommend to keep the skin on to keep salmon moist, you can always remove it after. Buy individual 5 to 6 ounces fillets or cut about 2 pounds fillet yourself.
- Extra virgin olive oil: The base of the salmon marinade. It’s neutral in flavor and allows for the other ingredients to shine through.
- Maple syrup: The delicious sweetness to balance out the pungent zesty flavors of the lime and ginger. Maple is a classic flavor pairing with salmon, as is honey which you can also use.
- Lime: Use both the zest and the juice, so make sure to wash the lime first.
- Ginger: Grated fresh ginger adds a ton of aromatic flavor. I often grate and freeze it in 2-3 teaspoons pucks. You can also use about 1-2 teaspoons of dried ginger as lime is more of a prominent flavor in this recipe.
- Salt and pepper.
How to Make Ginger Lime Salmon
- Make the marinade: Grab a large 9 x 13 inches baking dish. Add olive oil, maple syrup, lime zest and juice, ginger, salt and pepper, then whisk with a fork.
- Coat salmon in it: Take salmon pieces one by one and coat in marinade thoroughly on all sides, finishing flesh side down and pushing to the side. Once all pieces are coated, arrange them in a tight single layer.
- Marinate: Place in the fridge and allow to marinate for 30-60 minutes. Meanwhile, preheat oven to 375 F.
- Bake: Line large baking sheet with parchment paper. Arrange salmon pieces on it, skin side down and not touching each other. Spoon remaining marinade on top and bake for 15 minutes. Farmed salmon might need longer baking time than wild salmon, so just check.
How Do I Know When Salmon Is Ready?
As per FDA , salmon is ready to eat when its internal temperature is 145 F. I find wild salmon is too dry then. Instead, I like to cook salmon until internal read thermometer registers 125-130 F, when inserted into the thickest park. Also the salmon flesh should be lighter pink, opaque, and easily flake with a fork.
For my oven and wild salmon fillets, the sweet spot is 15 minutes at 375 F. I remove salmon then and let it rest for 2-3 minutes. This way it comes out moist!
Also keep in mind, farmed salmon is more thick and fatty, and might need longer baking time than wild salmon.
Tips for Best Results
- Don’t marinate salmon too long: When you use acid in your marinade, like lime juice, after a while it starts to “cook” the fish. If you leave it marinating for too long it will break down the fish too much causing it to become mushy. I suggest no longer than 6 hours for this salmon recipe, however you really only need 10 minutes!
- Don’t bake in the dish you marinated in: I experimented to save on cleaning dishes and I had to clean a lot! The marinade baked and burned on the bottom and sides of the baking dish. It’s best to bake this lime salmon on a baking sheet with parchment paper.
- Don’t over bake it: Cooking salmon for too long makes it dry. So make sure to follow the recipe’s guidelines and use a timer and thermometer.
- Other types of fish you could use: Firm fish like halibut, snapper, rockfish, or cod. Also trout could work. Just keep in mind, if fillet is more thin than salmon, baking time will be shorter.
Serving Suggestions
I find it’s best to serve any cooked salmon right away. That’s when it’s the most juicy and tender. So have all your sides ready before you bake the salmon.
Here are a few pairing ideas:
- With rice: Serve with brown rice, white rice, cilantro lime rice or cilantro lime cauliflower rice.
- A side of roasted veggies: Like baked asparagus, roasted cauliflower or cilantro lime roasted cauliflower. It’s refreshing, tasty and very healthy!
- Salad: Asian salad, Thai cucumber salad or mango slaw.
- On top of salad: Crumble cold leftovers are amazing over any salad!
How to Store
Store: Refrigerate salmon leftovers in an airtight container. Enjoy warm or cold leftovers for up to 3 days.
Reheat: Reheat in a non-stick skillet on low-medium heat, with a splash of water, covered for a few minutes. You can microwave it, if short on time, but that generally dries out salmon.
Freeze: Freeze for up to 3 months in an airtight container. Thaw in the fridge overnight.
You can also freeze uncooked marinated salmon in the marinade if you are using fresh, never frozen, salmon fillets.
FAQs
Because of acid in the ingredients, you should not marinate this salmon recipe longer than 6 hours.
I used coho salmon. You can use any wild-caught salmon like sockeye or king salmon as well. Farmed salmon is more fatty and comes out more juicy. Wild-caught is leaner and healthier. Depends on your budget.
Yes. Just follow my air fryer salmon recipe for instructions!
More Salmon Recipes You’ll Love
Lime Ginger Salmon
Ingredients
- 2 pounds salmon fillet cut into 6 pieces (5-6 ounces each), skin on
- 2 tablespoons olive oil extra virgin
- 1 tablespoon maple syrup or honey
- 1 large lime zest and juice of
- 2 teaspoons ginger grated
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- In a large baking dish, add oil, maple syrup, lime zest and juice, ginger, salt and pepper; then whisk with a fork.
- Add salmon pieces one by one, coating in marinade on all sides and laying flesh side down. Marinate in the fridge for 30-60 minutes and up to 6 hours. But not longer because acid will start "cooking" the salmon.
- Preheat oven to 375 F and line large large baking sheet with parchment paper. Arrange salmon skin side down, leaving room in between and brushing with remaining marinade.
- Bake for 15 minutes or until salmon is flaky with a fork. I used wild salmon and it dries out faster. If you use farmed salmon, it may need or can handle longer cook time.
- Remove from the oven and serve hot with your favorite side dish and salad.
Notes
- Store: Refrigerate in an airtight container and enjoy within 3 days. Cold salmon tastes amazing in healthy salads. Reheat in non-stick skillet on low-medium heat, with a splash of water, covered for a few minutes.
- Freeze: Freeze up to 3 months in an airtight container. Thaw in the fridge overnight.
im so shocked at how GOOD this marinade is!!! Thank you Olena!! I did a happy dance while eating dinner tonight. PS I wasnt able to broil salmon because the marinade was burning so I baked it at 425 🙂
So glad you enjoyed it! All ovens bake a little differently, glad you made it work!
Can you bake this salmon with lime ginger marinade? If so, how do you recommend to bake it?
This marinade was a big hit in my house but I just prefer to use the oven vs broiler.
So glad to hear it was a hit! You could try my baked salmon in foil method.