How to Make Appetizing Parchment Pouch Cilantro Lime Salmon

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Reduce heat to medium and add the salmon back to the skillet. His Cilantro Lime Salmon is a super fresh, lean, low calorie dinner perfect for any night of the week. We're talking bright lime, super fresh cilantro, a sweet buttery honey sauce, with a flavorful rub.

Use salmon filet cut into 3-4 portions.
Prepare small limes - 2 thinly sliced (about 1/8").
Use small bunch cilantro.
Prepare unsalted butter - cold, cut into several thin slices.
You need to prepare black pepper.
Prepare Salt.
Prepare red chili powder to taste - optional.

Short Tips:

Sometimes all the dish needs could be a squeeze of lime to require it to the next level. To get most of the juice out of citrus, roll it on a chopping board before slicing in.

Preheat oven to 425°F. Lay a piece of parchment paper on a large baking sheet..
Layer lime slices from first 2 limes in center of parchment paper (save the lime "butts" for later). Place salmon on top of slices (skin side down if using skin-on). Squeeze the juice of the other 2 limes over salmon..
Arrange butter pieces on top of salmon so it gets nicely coated as butter melts. Sprinkle with pepper (and salt and chili powder if desired). Top with lime "butts". Arrange whole cilantro around everything..
Place a second piece of parchment on top. Roll up edges, pressing on rolls as you go to seal. Don't make the pouch too tight on top you want to leave room for steam to circulate..
Place in oven. Bake 20 minutes. Remove from oven. Let rest 5 minutes. Open carefully. Serve with desired sides and additional lime and chopped cilantro if desired. Enjoy!.

But limes deserve some time in the spotlight, too! Pan Seared Salmon with Cilantro Lime Sauce. Lately I've been obsessed with just searing the salmon in a pan. I think it may actually be my choice method of cooking it — with grilling in a close second. I just love the way it gets this perfectly seared crisp crust on the exterior while the interior stays perfectly.

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