Ingredients

The following ingredients have 4 Servings
  • 3 Tbsp packed light brown sugar
  • 1 1/2 Tbsp fresh lime juice
  • 2 tsp lime zest
  • 1 1/2 Tbsp butter, (melted)
  • 1 garlic clove, (minced)
  • 1/2 tsp cayenne pepper, (adjust to taste*)
  • 4 (6 oz) salmon fillets, (skin-on or skinless)
  • Salt and freshly ground black pepper
  • 1 Tbsp chopped fresh cilantro, (for garnish)
  • Lime wedges for serving

Instruction

  • In a small mixing bowl stir together brown sugar, lime juice, lime zest, butter, garlic and cayenne pepper.
  • Place salmon fillets in a dish. Spoon and spread lime mixture over tops and sides of salmon if using skin-on salmon, if using skinless spread mixture over top and bottom of salmon (use up all of the mixture). Let marinate in refrigerator 30 minutes. Preheat oven to 425 degrees.
  • Line a 13 by 9-inch baking dish with Reynolds Kitchens Unbleached Parchment Paper. Place salmon on parchment, leaving space between fillets. Season with salt and pepper.
  • Bake in preheated oven until salmon flakes easily with a fork, about 12 - 15 minutes (cook time will vary based on thickness of fillets).
  • Sprinkle with cilantro and serve warm with lime wedges for spritzing over salmon. Serve over Coconut Rice if desired.