Lime and Cilantro Pan-Seared Salmon Recipe

I have a confession. I used to hate seafood. When my abuela put a fresh plate of bacalao in front of me, I dreaded the agonizing process of picking the meat from tiny, almost microscopic bones. I couldn’t even focus on the flavor. Fried fish and shrimp was no better. I didn’t have the bones to contend with, but I still had to overcome the heavy, sickening feeling I would get after finishing a plate of deep fried batter coating the seafood.  

In my adulthood, I’ve been in search of the perfect balance of light, punchy flavors and a general ease of eating. I came across this recipe at a friend’s house. She called and invited me to dinner, saying her dad was making seafood. Of course, I wasn’t all that thrilled about the menu, but I said yes because this friend and her family are wonderful company. 

When I walked in the door, I knew something was different. The familiar scents of lime and cilantro filled the air, mixed with a buttery warmth. When I took the first bite and the fish melted in my mouth, I knew I had found it. My gateway to seafood! I asked her dad for the recipe and have been making this ever since.  

This is the perfect recipe for the new year. It’s comforting, bold, and fits right into that new year’s resolution about eating whole foods and fueling your body. Give this a try for a quick weeknight dinner or put it on the menu for your next dinner party. It’s a recipe that’s sure to impress anyone, even the most adamant of seafood haters.  

Pan-Seared Salmon Recipe