Chili Lime Salmon baked in foil on one sheet pan is fresh, flavorful and super delicious! Best of all, this low carb, paleo & keto friendly recipe comes together in less than 30 minutes with tangy lime, chili powder, and fresh parsley. The perfect WHOLE 30 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.
You can make the salmon alone or roast it with your favorite vegetables. It’s a simple low carb, ketogenic, paleo and Whole 30 compliant dish.
Asparagus and broccoli are my favorite since they are low carb and full of nutrients. If you want to keep this low carb, Whole 30 or keto friendly, just leave out the honey or sub in a low-carb sweetener.
This Chili Lime Salmon with asparagus and broccoli is light, tasty and perfect for busy weeknights.
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 (or gluten free tamari), lime and honey (or low carb sweetener) and drizzle over salmon. (Marinating it for at least 15 minutes helps to achieve even more flavor but skip if in a pinch)
- For a complete meal with vegetables, spread sheet pan with asparagus and broccoli florets and drizzle with olive oil, salt and pepper, to taste. For easier clean-up, line the baking sheet with parchment paper or foil
- 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. 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
- add more chili powder and some red chili flakes if you prefer more heat
- make ahead by slicing the vegetables the night before
Plus, you can make this ahead of time for Sunday meal prep for your work or school lunchboxes.
Divide everything out into lunch containers to enjoy them throughout the week.
- 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* can substitute with gluten free tamari or coconut aminos for paleo-friendly version
- 3 tablespoons fresh lime juice
- 2-3 tablespoons honey
- 2-3 tablespoons fresh chopped cilantro or parsley, divided
- lime slices for garnish
- 1 large bunch of asparagus ends trimmed
- 1 cup broccoli florets
- 1 Tablespoon olive oil
- salt and black 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, 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.)
- 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
*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.