Lime Ginger Salmon
This Lime Ginger Salmon is juicy, flaky and packed with zesty flavor! So easy to make too and perfect for a weeknight dinner!
Servings: 6 servings
Calories: 269kcal
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.
Nutrition
Serving: 1piece | Calories: 269kcal | Carbohydrates: 4g | Protein: 30g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 83mg | Sodium: 358mg | Fiber: 0.3g | Sugar: 2g