- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Servings: 4
- Course: Main Dish
The lime glaze helps keep the salmon tangy for this easy-to-make, easy-to-cleanup weeknight meal from Reynolds Kitchens® Ambassador Cooking Classy.
Reynolds Kitchens® Tips
Reynolds Kitchens Tip
Lining your pan with Reynolds Kitchens® Unbleached Parchment Paper makes clean up easy!

Ingredients
- 3 tablespoons packed light brown sugar
- 1-1/2 tablespoons fresh lime juice
- 2 teaspoons lime zest
- 1-1/2 tablespoons butter, melted
- 1/2 teaspoons cayenne pepper, adjust to taste
- 4 6-ounce salmon fillets, skin-on or skinless
- Salt and freshly ground black pepper
- 1 tablespoon chopped fresh cilantro, for garnish
- Lime wedges for serving
Directions
Step 1
In a small mixing bowl, stir together brown sugar, lime juice, lime zest, butter and cayenne pepper.
Step 2
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 F.
Step 3
Line a 13 by 9-inch baking dish with Reynolds Kitchens® Unbleached Parchment Paper.
Step 4
Place salmon on parchment, leaving space between fillets. Season with salt and pepper.
Step 5
Bake in preheated oven until salmon flakes easily with a fork, about 12–15 minutes (cook time will vary based on thickness of fillets).
Step 6
Sprinkle with cilantro and serve warm with lime wedges for spritzing over salmon. Serve over coconut rice if desired.
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