Baked Chili Lime Salmon is the perfect easy weeknight meal. Best of all, it’s fresh, flavorful and super delicious and comes together in less than 30 minutes. Made with tangy lime, chili powder and fresh parsley.
Salmon is hands down my family’s favorite fish to make and eat. It’s on the menu at least once or twice a week since it’s also healthy and tasty. Plus, I love how easy it is to prepare.
This recipe for Baked Chili Lime Salmon happens a lot around here. It takes less than 30 minutes to put together and cleanup is a breeze! Best of all, you can either bake it in the oven or grill it for summer cookouts.
HOW TO MAKE BAKED CHILI LIME SALMON
- Start off by seasoning the salmon with some salt, black pepper, smoked paprika and chili powder
- Whisk together lime and oil and drizzle over salmon (Marinating it for at least 15 minutes helps to achieve even more flavor but skip if in a pinch)
- Slide lime slices underneath the salmon, wrap with foil (or use parchment paper) and bake until tender and flaky – about 12-15 minutes depending on the thickness of the salmon.
- To seal in the flavors, broil for 3-5 minutes until the ends of the salmon are slightly charred.
- You can also grill this on the barbecue by wrapping the salmon tightly in foil (use a double layer with parchment paper if preferred)
- Sprinkle with more fresh cilantro (or use parsley if you’re not a fan of cilantro) and serve with your favorite sides to make it a complete meal.
Light, tasty and perfect for busy weeknights.
Baked Chili Lime Salmon
Baked Chili Lime Salmon is the perfect easy weeknight meal. Best of all, it's fresh, flavorful and super delicious and comes together in less than 30 minutes. Made with tangy lime, chili powder and fresh parsley.
- 1 large 1 1/2 - 2 pound salmon fillet or 4 salmon (4-6 ounce) fillets, skin on
- 1/2 tablespoon olive oil
- 1/2 teaspoon sea salt or to taste
- 1/4 teaspoon freshly cracked black pepper or to taste
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 2 tablespoons low sodium soy sauce* or coconut aminos
- 3 tablespoons fresh lime juice
- 2-3 tablespoons fresh chopped cilantro or parsley, divided
- Lime slices for garnish
TO MAKE WITH VEGETABLES
- 1 large bunch of asparagus ends trimmed
- 1 cup broccoli florets
- 1 tablespoon olive oil
- salt and pepper to taste
Preheat oven to 400 degrees F (see below for grilling**). Line a baking sheet with a large sheet of parchment paper or heavy-duty aluminum foil. Lay salmon on top and drizzle with oil. Season with salt and pepper. Rub chili powder, paprika and cumin on salmon and slide lime slices halfway underneath the salmon
In a medium bowl, whisk together soy sauce and lime juice and drizzle evenly over salmon. Sprinkle with half of the cilantro, fold parchment paper or foil sides up to prevent juices from leaking through (does not have to cover salmon). (Let the salmon marinate for at least 15 minutes if you have time.)
For a complete meal with vegetables (omit this step if not making vegetables) - spread sheet pan with asparagus and broccoli florets and drizzle with 1 tablespoon of olive oil, salt and pepper, to taste. Bake in preheated oven for 10 minutes. Remove from oven and move the vegetables to the side, making room for the salmon. Place the salmon in the middle of the sheet pan and slide lime slices underneath the salmon. Place another sheet of foil loosely over the salmon.
Bake for 12-16 minutes (depending on how large your fish is), or until the salmon is flaky to your desired doneness but try not overcook. Open the foil and turn oven to broil - cooking for an additional 2-4 minutes, or until caramelized and slightly charred.
Cut into sections and discard skin and serve immediately with more chopped parsley, season with more salt (if needed) and a splash of lime juice.
**To Grill the Salmon: Preheat grill to medium-high heat. Line a baking sheet of heavy-duty aluminum foil, then place a slightly smaller sheet of parchment paper on top of the foil (optional if you prefer parchment paper). Place salmon on top and season as instructed above. Seal up the salmon with the foil (and parchment) and place directly onto grill. Grill for 5-6 minutes, then flip over and grill for an additional 3-4 minutes (depending on the thickness of the salmon) or until salmon is flaky. Remove from the grill and carefully open the foil packets. Cut into sections, discard skin and serve immediately with more chopped parsley, season with more salt (if needed) and a splash of lime juice.
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