Chili Lime Salmon baked in foil on one sheet pan is fresh, flavorful and super delicious! Best of all, this recipe comes together in less than 30 minutes with tangy lime, chili powder and fresh parsley. The perfect weeknight meal! Plus recipe video!
If you’ve been around here for a while, you’ll know that salmon is hands down my favorite fish to eat. Luckily for me, my kids are big fans too so we make it at least once or twice a week. It’s healthy, tasty and I love how easy it is to prepare.
Some of my favorites include:
This recipe for 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.
RECIPE FOR CHILI LIME SALMON
- Start off by seasoning the salmon with some salt, black pepper, smoked paprika and chili powder
- Whisk together soy sauce, lime and honey 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.
Chili Lime Salmon
Chili Lime Salmon baked in foil on one sheet pan is fresh, flavorful and super delicious! Best of all, this recipe comes together in less than 30 minutes with tangy lime, chili powder and fresh parsley. The perfect weeknight meal!
|Amount Per Serving||As Served|
|Calories 553kcal Calories from fat 237|
|% Daily Value|
|Total Fat 26g||40%|
|Saturated Fat 5g||25%|
|Dietary Fiber 2g||8%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
- 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*
- 3 tablespoons fresh lime juice
- 2-3 tablespoons honey
- 2-3 tablespoons fresh chopped cilantro (or parsley), divided
- Lime slices (for garnish)
- 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, smoked paprika and cumin on salmon and slide lime slices halfway underneath the salmon, as pictured.
- In a medium bowl, whisk together soy sauce, lime juice and honey 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.)
- Bake in preheated oven for 13-16 minutes (depending on how large your fish is), or until the salmon is flaky to your desired doneness but try not overcook. Unwrap the salmon, and turn oven to broil - cooking for an additional 3-5 minutes, or until caramelized and slightly charred.
- Cut into sections, discard skin and serve immediately with more chopped parsley, season with more salt (if needed) and a splash of lime juice.
*can use coconut aminos (for paleo) or gluten free tamari as necessary
**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 lemon juice.
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