Ingredients
3tbsplight brown sugar,packed
1½tbspfresh lime juice
2tsplime zest
1½tbspbutter,melted
1clovegarlic,minced
½tspcayenne pepper,adjust to taste
4salmon fillets,(6 oz), skin on or skinless
salt and freshly ground black pepper
1tbspfresh cilantro,chopped, for garnish
lime wedges,for serving
Preparation
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 F.
Line a 13×9-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 for about 12 to 15 minutes until salmon flakes easily with a fork (cook time will vary based on the thickness of fillets).
Sprinkle with cilantro and serve warm with lime wedges for spritzing over salmon.
