Chile-Lime Salmon

Arctic Shores

1 (16 ounce) package frozen pink salmon fillets, thawed

¼ cup olive oil

¼ cup fresh squeezed lime juice

2 tablespoons chopped fresh cilantro

1 tablespoon minced garlic

2 teaspoons chili powder

1 teaspoon ground cumin

½ teaspoon salt

Pat salmon dry with clean paper towels. Place salmon in a 1-gallon recloseable food storage bag.

In small bowl, combine remaining ingredients. 

So much delicious seasoning!

Pour over salmon; seal bag. Gently toss to coat salmon. Refrigerate 30 minutes or up to 2 hours.

Line baking sheet with aluminum foil; spray with no stick cooking spray. Remove salmon from marinade; discard bag. Place salmon, skin-side-down, on pan. Bake in a preheated 450F oven until salmon flakes easily with a fork (about 10 minutes per inch of thickness).

I used a fresh salmon fillet, by the way, and as you'd imagine that came out really nicely.

My Rating: 4/5 "Loved all of the seasoning. The fish absorbs a wonderful amount of the marinade and it tastes wonderful. Very filling as well! Fresh salmon is a little expensive, so not judgment if you go for the frozen stuff that the recipe calls for - but I can guarantee that fresh will come out rich and delicious."