Baked Honey Cilantro Lime Salmon in Foil

Baked honey cilantro lime salmon in foil is cooked to tender, flaky perfection in just 30 minutes with a flavorful garlic and honey lime glaze. 

Baked Honey Cilantro Lime Salmon in Foil |

If you haven’t cooked fish before, this is the perfect place to start. Then again, if you have been cooking fish for years, this is still perfect for you. It’s as simple and easy as a recipe could possibly be, yet so, SO incredibly tasty.

Tasty enough to make my father say it’s as good, or even better than the best restaurant salmon he’s ever tried. And that’s saying something because my father is a life-long lover and restaurant order-er of salmon.

Baked Honey Cilantro Lime Salmon in Foil |

All of that flavor comes from a 4 ingredient glaze that will blow. your. mind. Seriously, I’m obsessed with this combination of flavors. Melted butter, garlic, freshly squeezed lime juice, and honey.

That’s IT. Just pour that good stuff over the salmon, wrap it in foil, and bake it to flaky, tender perfection.

This 30 minute meal will turn salmon skeptics into salmon lovers and will win a permanent spot on your regular menu.

Baked Honey Cilantro Lime Salmon in Foil |

If that’s not enough to convince you cleanup is a breeze! You can use that foil to wrap up any leftovers for tomorrow’s lunch, or toss the whole thing right in the garbage – no pan scrubbing required.

This honey cilantro lime salmon is a busy weeknight cook’s dream.

Baked Honey Cilantro Lime Salmon in Foil |

Here’s what people are saying about this Honey Cilantro Lime Salmon

“This recipe is SO flavorful. My family and I couldn’t stop eating it!” – Carol

“I made this recipe tonight and believe me, this will be the only way I will eat Salmon ever again.” – Nick

“A friend served this for dinner last night and it was amazing! Best salmon I’ve ever had and I eat salmon all the time.” – Frances

4.6 from 24 reviews
Baked Honey Cilantro Lime Salmon in Foil
Prep time
Cook time
Total time
Baked honey cilantro lime salmon in foil is cooked to tender, flaky perfection in just 30 minutes with a flavorful garlic and honey lime glaze.
Recipe type: Main Dish
Cuisine: American
Serves: 4-6
  • 1 large salmon fillet (see note)
  • salt and pepper, to taste
  • ½ cup butter, melted (see note)
  • juice of 2 limes (plus one lime, thinly sliced)
  • 4 tablespoons honey
  • 3 teaspoons minced garlic
  • ⅓ cup cilantro, roughly chopped
  1. Preheat oven to 350 degrees. Line and grease a large baking sheet with foil. Lay salmon on foil and season with salt and pepper on both sides to taste. Slip lime slices underneath the salmon.
  2. Stir together butter, lime juice, honey, and garlic. Pour mixture over salmon. Fold sides of foil up over the salmon (don't worry if it doesn't cover the salmon completely).
  3. Bake for 15-20 minutes. Switch oven to broil and cook another 5 minutes. Sprinkle chopped cilantro over the top and serve.
Don't stress about the size of your salmon fillet. This recipe is very forgiving and works for one very large salmon, a couple of medium-sized fillets, or even several small individual fillets.

For an even lighter version, you can cut back the butter to 4 tablespoons instead of a half cup (8 tablespoons). Keep in mind though that for a very large salmon fillet like the one I used, 8 tablespoons is not a terribly huge amount when divided between 4-6 servings.


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This looks and sounds amazing!! Is it possible to use parchment paper…trying to avoid the aluminum? I will also reduce the amount of butter and honey in order to be healthier. Anxious to try this.

    Hi! I’m sure parchment paper would work just fine! 🙂

    I made this with half the butter and it turned out great!

Would you consider adding a Yum button to your blog?

Do you open the foil when you broil it or leave it shut?

    GREAT question and I’ll update the recipe directions to state that the foil should be opened slightly to expose the top of the salmon (but not enough to let all of the glaze spill out). 🙂

This is exactly what I need. Thank you and have a pleasant day !

You can’t beat a nice glaze over salmon, love the easy clean up too! I think I’m going to keep this one in my back pocket for our next camping trip!

Hello! Do you mean 350 degrees F or C?

    F 🙂

    350C? Whoa! Are there ovens that get that hot?

      350F 🙂

This looks great! I cant wait to make it for my family…

The picture shows lime slices that appear baked/broiled. When do those get added?

This is the best Salmon recipe I have tried! It is superb! I threw the cilantro in with the butter lime glaze in error but with NO regrets! Came awesomely delicious!

Is the honey sauce suppose to b tacky?


    No, it shouldn’t be tacky. Did you possibly add too much honey, or too little butter/lime juice?

This looks so juicy! I always look for new salmon recipes. This one definitely worths trying.

Can you use sea bass

Does “Line and grease a large baking sheet with foil” mean line the baking sheet with foil, then grease the foil?

2nd recipe I tried from this website. Both amazing! Subscribed 😆

ok YES! This is seriously easy & delicious. I had brown rice & stir fry veg waiting, and drizzling a bit of the butter sauce over those made this a really yummy dinner. Thanks 🙂

going to try this tonight, my hubby love salmon, hope he likes this one.

    If he loves salmon, he’ll go crazy for this! Can’t wait to hear what you think!! 🙂

Have you used other white fish?

Loved the recipe .

This looks so delicious.

Tiffany do you think this might work with tilapia? Thank you so much!

Does the salmon need to stay frozen or be thawed

    It should be thawed! 🙂

Just made this for dinner tonight. Salmon was flaky and liked the way the recipe baked the salmon and then under the broiler. The limes were put under and put some on edge of salmon but the limes got bitter and left a somewhat bitter flavor. Perhaps not using the actual lime would have been better.

    Hi Laurie!
    I’m sorry to hear the limes left a bitter flavor! I have not had that issue before with this recipe. Definitely try not using the lime slices next time and let me know if that works better for you! Thanks!!

    I agree with the bitter taste of the lime. I was not over-joyed with the taste like I thought I would be.

      Hi Carol, I have had it happen a couple of times with lime-heavy recipes where the particular lime(s) I used seemed to be very bitter. When I remade the dish with new limes the problem completely went away. I would recommend trying again with fresh new limes and seeing how you like it!

This was so good! Even my picky 10 y.o. Tried it and liked it!

This recipe is SO flavorful. My family and I couldn’t stop eating it!

    Isn’t that flavor just crazy??! I’m obsessed. Glad to hear your family agrees and loves this dish too!! Thanks Carol!

Hi Tiffany. I have not tried this recipe before and I am going to make it for a dinner party of 10 tonight. What would you recommend to accompany this?

Do u think I could make this the day before and reheat it in the foil pouch? I want to bring it to a party to serve on crackers.

Do you suggest salmon with the skin on? I prefer skin on but I’m wondering if the lime slices wouldn’t have much effect with the skin on. Would you suggest putting the likes on top of the salmon?

Do you have the nutritional info?

    Hi Amy! I don’t have the nutrition stats on hand but my favorite way to get those numbers is using – it’s free and you can just copy and paste a recipe URL from the internet into their calculator and it will do the work for you!

Quick question, is it strong on garlic flavor in the end? I could cut back on it if so but don’t want it to end up lacking flavor either.

    Hi Sheila,

    I do not notice a strong garlic flavor in this recipe. I think it just enhances the other flavors! 🙂

OMG… good and moist!!!! I don’t really like Salmon but really wanted to start incorporating it into my diet regularly for health benefits. I substituted 1/4 cup + 2 tbs Olive Oil for the butter and didn’t put limes under or beside the fish. This recipe is a definite winner!!!!

Do you cook this with the skin on the bottom side? That’s normally how we cook our salmon on the grill. Just wanted to check, since we haven’t cooked it in the oven before. Thanks!

    Yes, this recipe works with both skinless and skin-on salmon.

I made this recipe tonight and believe me, this will be the only way I will eat Salmon ever again. I didn’t have fresh cilantro so I mixed dried with the rest of the ingredients. Thank you again.

    Hi Nick! I’m so glad you enjoyed this recipe! 🙂

Greetings, O Smart one! I just tried your recipe for baked salmon tonight….wow! Slight differences were, I halved the recipe due to only having 1/2 pound of salmon; I had no lime so I used an equivalent amount of lemon; and didn’t have cilantro. I haven’t broiled in ages and forgot it’s below the oven, so I upped the oven at the right time and baked for an extra 5 to 7 minutes. No grilled effect, but it was delicious! Can’t wait to try it with the lime and cilantro! Thank you for your work and for sharing!

    I’m so glad you liked this recipe! It’s definitely one of my faves!

hi, thank you for the recipe, I am wondering as well, how do you think this might taste on other types of fish? I am going to try it on another type simply because its what I have and want to get it used up, and this glaze sounds great!


    I haven’t had the chance to try this recipe with another type of fish, but I bet it would be great! Let me know how it goes if you try it! 🙂

Can parchment paper be us d instead of foil?

    Hi Pam,
    Yes, parchment paper should work just fine!

I wanted to use this recipe just for one filet. What measurements would suggest using for each ingredient?

    I would just cut the amount of each ingredient in half. 🙂

Does the Salmon have to be skin on or off?

    Either is fine 🙂

Awesome and easy to make. I made twice already and each time the salmon was tasty. It is one of mine favorite meals. Thanks

    So glad to hear! It’s one of my favorites too!

I never use butter in any recipe. I usually substitute spray olive oil. It works are with most recipes. Would it make a huge difference with this salmon?

    Hi Sheila,

    Since I’ve never substituted olive oil for butter in this recipe, I can’t say for sure how much of a difference it would make. But I think it would probably be fine! If you give it a try please let me know how it goes! 🙂

Can you also use the same ingredients for other types of fish ,or is it only for the salmon?

    Hi there,

    Yes, this recipe would work great for most types of fish. 🙂

The fish I bought still has the skin on one side can I cook it with that on it?

    You bet! 🙂

Instead of cilantro would it be fine to use parsley instead?

    It will change the flavor a bit, but not in a bad way. You can definitely use parsley instead if you’d prefer. 🙂

What do you suggest serving on the side with this meal? Can’t wait to try!

    Hi Sophia! This is great served with cilantro lime rice (or any sort of rice) and veggies! Hope you like it!

?s: skinned fillet or not? Open foil during roasting?
I wanna cook it right now!

    Hi Pete! This recipe works with well both skinless or skin on fillets! And yes, open the foil up when you get to the roasting step. Hope you enjoy!! 🙂

Can’t wait to try

HI! This this absolutely divine!

I am making this tonight, yum! I am currently doing Weight Watchers and was wondering how much salmon you used/how much you would consider a portion? ( i use a recipe builder to calculate the points per serving 🙂 )

First time cooking fish for my bf and let’s see how this goes! We both LOVE salmon!!

    This is one of my favorite salmon recipes! Hope you love it too! 🙂

Love the recipe, hate the site. Too many ads! I’ll copy and paste and leave the link behind

This was delicious! I only changed 1 thing. I used olive oil instead of butter. My husband couldn’t stop eating it!

A friend served this for dinner last night and it was amazing! Best salmon I’ve ever had and I eat salmon all the time. My friends tease me about how much salmon I eat. It was easy and delicious.

I followed the instructions and 20 min in oven at 350 and 5 minutes at broil made for a completely overcoked fish

    You did something wrong because that is how I cook salmon all the time and it turns out perfect

Is the sauce really sweet on the salmon. Also can I substitute the honey for like agave or something like that what is not a sweet if so?

Mine is cooking right now, under the broiler but doesn’t look Brown and wonderful like yours. What did I do wrong 😔

Absolutely delish! A big hit with my family tonight! I only included 2 tablespoons of butter (which I cut in 8 pieces and put 2 on each piece of salmon) and the flavor and flakiness were “on point.” 🙂

Thank you so much for this recipe. Can I use a something in place of the butter? Would you use Olive Oil or margarine?

    Margarine would work fine. 🙂

Love salmon and eager to try this. I am assuming you did NOT remove the skin before cooking, and placed the salmon skin side down in the pan. Is this correct? I know from experience the skin comes off easily after cooking, but curious as to what you recommend.

    Hi Rhonda, I used skinned salmon acutally but if you do use skin-on salmon then yes, you would want to put the skin side down. 🙂

can’t get your recipes to print

Just made this.

Made this tonight for dinner. My husband and I both loved it. A keeper for sure. I served it with a salad wedge which had home made bread crumbs and I put the leftover crumbs on top of the salmon. Delicious and easy dinner!

    Ooh I love that idea with the breadcrumbs on the salmon! Homemade breadcrumbs are my FAV!

Amazing!!!! We’ve had it 5 times in the last week!!!

    Isn’t it the best??! My husband and I can’t get enough of this salmon!

My son n i love salmom. We always had it blackened. I didn’t want to smoke up the house today so i gave this a try. Thumbs up, only difference is no lime use lemon n didn’t add slices cause didn’t have enough. We also like skin crispy so i flip it last 3 mins.

This recipe would have been amazing had I taken the skin off of the lime before slicing it. The lime skin made the salmon taste very bitter on the bottom side. The flavor of the glazed side was fantastic however. Will definitely try this one again!

This was excellent and I’ll make this again! The salmon is full of flavor and so pretty. It is company worthy, but easy enough to be in the regular menu rotation. I did use only half the listed butter and honestly it was more than enough.

Can’t wait to try this!

Was wondering how much calories would be in a serving size; I want to make this for dinner but I have know if it’s in my calorie range. Thanks it looks amazing.

I made this just now for the first time for my husband because he loves salmon and I didn’t know what to pack him for lunch. It was quick and easy and he loved it. Very good recipe. I am not a fan of the fishy salmon taste and I didn’t have that problem with this recipe. I substituted the lime with lemon since that was all I had at home and I only put 1/4 a cup of lite butter. It still came out very yummy. Thanks

Why add butter?

    For flavor and sauce texture, but feel free to leave it out or reduce if you’d like! 🙂

Do you use salmon with or without the skin (scales) still on the one side?

    I’ve done it with both! If you use skin-on salmon, the meat separates very easily from the skin once cooked. 🙂

Only had lime juice, honey and butter. Cut recipe in half. Delicious and the best salmon. Husband is so happy.


I made this dish and it was absolutely delicious! I made rice noodles with it and poured the left over sauce on it and everyone ranted and raved over it. I highly recommend!

    I’m happy to hear this recipe was a hit!

Oh my gosh! This is a beautiful thing! I’m such a huge huge fan of salmon. It’s my favorite fish to eat. I’m going to be meal prepping this one for my lunches. Lay a serving over a bed of rice and add some steamed broccoli. Thankfully I don’t have to worry about sharing any of it with my household. I’m the only one here who likes this kind of thing. I don’t get it, but I won’t complain! LOL

    The rest of your household are missing out big time! 😉

I have some frozen salmon in my freezer. Could I use them and just add cooking time? Or would I need to defrost the fish first?

    I would recommend thawing the salmon first. 🙂

I made this tonight with white rice, salad and roasted asparagus with olive oil, lemon and garlic. It was absolutely delicious!!!!

What a great salmon recipe. This would be my another favorite fish recipe. It seems that you used lemon, but I didn’t see it in the Ingredients.

Just thought id let you know these people didn’t credit you for this recipe or your picture:

The instructions for this recipe are a chef’s weekend nightmare. They are very ambiguous and have resulted in me wasting both time and money to cook this dish.

I had 4 pieces of salmon so I quadrupled the ingredients given that the recipe states this is for 1 piece of salmon. When I prepared all the ingredients, I had a huge amount of melted butter and garlic and practically a full jar of honey in the pan. There is no possible way that this is accurate for 4 pieces of salmon.

The poorly written, ambiguous recipe has resulted in me completely destroying 4 pieces of salmon that I would have otherwise enjoyed with a spoonful of butter and a splash of lemon.

Instructions should be updated so that it is clear what is meant by 1 piece of salmon. How can you say it is is 4-6 people for 1 piece of salmon; it’s bonkers. Also, if you have 4 pieces of salmon, do you quadruple the recipe (which is what I did obviously) or do you just have to guess what is enough for 4 pieces.

Disastrous recipe. Do not bother cooking this unless you want to throw away good money and time.

I’ll never cook from a blog again thanks to this recipe.

    Hi Mark,

    I’m sorry this recipe did not work out for you! I think you might have misread the ingredients/instructions. The ingredients do not call for 1 piece of salmon. It calls for 1 large salmon filet. Depending on the size of the filet, this should feed about 4-6 people. As far as the instructions go, I really don’t see how I could have made them any more simple or straight-forward. This is one of my most popular recipes and everyone always comments on how easy and tasty it is. I’m sorry you did not have this experience.

Beautiful piece of Salmon. I love, love, love the lime. Thank you for sharing this recipe. Shared and pinned.

Hi Tiffany, has anyone ever tried cooking this recipe indirectly on their grill? I have salmon to cook and don’t use my oven in the summer and would love to try this recipe! I’m thinking I could heat my gas grill and cook it outside, just wondering if anyone else has tried it that way.

i made this last night and it turned out amazing!!!! so glad i made this for my family and we loved it !!! so good

Hi! I made this recipe but it ended up really bland – obviously other people didn’t have this problem, so what did I do wrong? I used two small/medium pieces of salmon (definitely within 4-6 servings). Skin on the bottom, so the lime slices probably didn’t do much, but the fish was smothered in the butter sauce and I feel like the flavor just didn’t infuse through the fish. Followed the recipe exactly as far as I can tell. Maybe the foil didn’t insulate enough? It covered about half the fish (half of each piece).

    Hi Carson, did you by chance use unsalted butter?

Tried this recipe yesterday! OMG! It was soooo delicious. Will definitely make it many times over!!

    I’m so happy to hear you liked it! Thank you for the feedback Joyce!

Tiffany, the result you’ve achieved with this is unbelievable. I am adding this to my favorite salmon recipes no doubt. Thank you for sharing it! 😉