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  • Active Time : 10 minutes
  • Total Time : 50 minutes
  • Serves : 4 servings


  • 1 16 ounce package frozen salmon fillets (16 ounce) thawed
  • 1/4 cup olive oil
  • 1/4 cup fresh squeezed lime juice
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon minced garlic
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt


Pat salmon dry with clean paper towels. Place salmon in a 1-gallon recloseable food storage bag.

In small bowl, combine remaining ingredients. Pour over salmon; seal bag. Gently toss to coat salmon. Refrigerate 30 minutes or up to 2 hours.

Line baking sheet with aluminum foil; spray with no stick cooking spray. Remove salmon from marinade; discard bag. Place salmon, skin-side-down, on pan. Bake in a preheated 450°F oven until salmon flakes easily with a fork (about 10 minutes per inch of thickness).

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