Chili Lime Salmon
Chili Lime Salmon baked in foil on a one sheet pan is fresh, flavorful and super delicious! This low carb, paleo & keto friendly recipe is made with tangy lime, chili powder, and fresh parsley.
Ingredients
- 1 1 1/2 pound - 2 pound salmon fillet , or 4 (4-6 ounce) salmon fillets, skin on
- 1/2 tbsp avocado oil or 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 tbsp coconut aminos , you can also use gluten-free tamari or low sodium soy sauce if you're not gluten-free or soy-free
- 3 tablespoons fresh lime juice
- 2-3 tablespoons honey , you can also use maple syrup or preferred sticky liquid sweetener (sugar-free maple syrup / allulose) for a lower sugar / lower carb option. Omit for Whole30 or use homemade date paste.
- 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 black pepper to taste
Instructions
-
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
Recipe Notes
**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.