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Step 1
Select the freshest cilantro, or Mexican parsley, that you can find. You can locate cilantro in the produce department of your grocery store, your local fresh market or even grow it in your garden. Look for a bright green color rather than a faded light green.
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Step 2
Choose shiny green limes that feel weighty in the hand at the grocery store.
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Step 3
Wash the cilantro and lime thoroughly. When storing the remaining cilantro in the refrigerator, leave it slightly damp inside a plastic bag. Fresh cilantro will last for one week in the refrigerator.
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Step 4
Chop the cilantro finely on a cutting board using a large knife, discarding any old or dried out pieces. You can also chop the stalks of the cilantro if you prefer.
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Step 5
Use a zester to remove only the bright green skin from the lime, allowing the lime to fall into a bowl. Avoid zesting the pith of the lime, or the lighter green part. Save the dish of zested lime for later.
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Step 6
Slice up the remaining lime to preserve the juice to flavor the salmon.
