Preparation time: 15 minutes
Cooking time: 30 minutes baked or grilled, 15 minutes broiled, 4-6 hours smoked
Serves: 4-6 people
- 2 pounds of salmon with skin
- 1/4 cup of chopped cilantro
- 2 limes – 4 tablespoons of juice and a 1/2 teaspoon of lime zest
- 3 cloves of minced garlic
- 1/2 cup extra virgin olive oil
- 1 teaspoon sea salt
- 1 tablespoon fresh ground pepper
Combine fresh chopped cilantro, lime zest, lime juice, minced garlic, extra virgin olive oil into a bowl. Add fresh ground sea salt and pepper to taste. Mix together. Evenly coat salmon with mixture and sit in refrigerator for 15-30 minutes.
If baking, pre-heat the oven to 350°F. Coat baking dish with non-stick spray. Place the salmon in the dish and cover. Cook for 30 minutes.
If broiling, coat baking dish with non-stick spray. Place the salmon in the dish. Broil for 12 to 15 minutes.
If grilling, heat the grill between medium to medium-high temperature of about 300 to 400°F. Use direct heat to grill the salmon. Grill salmon in foil for softer meat or direct to rack for a crisper, grilled outside.
If smoking, prepare smoker and heat cooking area to 200°F. Smoke with your favorite wood. I recommend using hickory for this recipe. Place salmon directly on rack. Smoke for 4 to 6 hours.
Salmon should have an internal temperature of 145 to 155°F before serving.