20-Minute Baked Chili Lime Salmon

I was eating this baked chili lime salmon straight off the pan before it ever made it to the table and honestly, that tells you everything you need to know. It's bold, a little sweet, a little spicy, super limey, and totally addictive in that "just one more bite" kind of way.

When I'm testing salmon recipes, they have to pass two tests: they need to be ridiculously simple and actually exciting to eat. This chili lime salmon checks both boxes. It bakes in about 15 minutes, uses pantry spices and fresh lime, and comes out juicy every single time no dry, boring salmon allowed. And I promise, it's just as easy to make as my popular 2-ingredient teriyaki salmon recipe. You've got this!

Key Ingredients

• Salmon: This recipe is written for about 1 pound of salmon, but it scales up easily if you're feeding more people. I usually cook it as one larger piece so it stays extra juicy, but individual fillets work as well. Just spread the marinade evenly over each one. Skin-on or skinless both work here.
• Fresh Lime Juice + Zest: Use both. The juice adds brightness, and the zest brings big lime flavor.
• Honey: Just enough to balance the chili heat and help the salmon caramelize slightly as it bakes.
• Chili Powder + Cumin + Garlic Powder: This is the perfect spice blend. Easy to adjust if you want more heat. Either use this blend or add the lime and honey to the Trader Joe's Chile Lime seasoning. Either blend is delicious! The same seasoning is also amazing on grilled chicken or my craveable corn ribs.

My tips for perfectly cooked salmon

• Pat the salmon dry first. This helps the marinade stick and keeps the salmon from steaming instead of baking.
• Don't overbake, salmon cooks fast. Start checking at the 10-minute mark. As soon as it's opaque and flakes easily, pull it. Overcooked salmon is the enemy.
• Use a thermometer if you've got one. 125-130°F is your target. It's the easiest way to guarantee juicy salmon every time.

How to make baked chili lime salmon

Step 1: Preheat the oven to 350℉ and place a piece of parchment paper on your baking tray. Then, to a small bowl, add the lime juice and zest, honey, garlic powder, chili powder, cumin and salt.  Mix together well with a fork.

Step 2: Pat the salmon dry and lay on the parchment paper, then using a small basting brush, cover the top of the salmon with the chili lime marinade.

Step 3: Put the baking tray in the oven and bake about 12-14 minutes. Pull it from the oven and serve immediately or stand at the counter and "taste test" straight from the pan. No judgment.

Make it a chili lime salmon sheet pan dinner

If you want dinner done in one shot, this chili lime salmon turns into an easy sheet pan dinner with almost no extra effort:

• Start by roasting your veggies first. In a 400°F oven, toss a mix of red onion wedges, cubed sweet potatoes and halved Brussels sprouts with olive oil and kosher salt. Roast until they're tender but not deeply browned.
• Pull the pan from the oven, scoot the veggies to the edges, and place the marinated salmon in the center, skin-side (or unseasoned side) down. Lower the oven temperature to 350°F and return the pan to the oven.
• Bake until the salmon is at an internal temp of 125-130℉. Bring the whole pan to the table and serve with sides of homemade guacamole and some extra corn salsa. If you love a sheet pan dinner as much as I do, try this sheet pan pesto gnocchi recipe next. Same method, totally different flavors.

Repurpose the leftovers

If you have leftovers, store them in an airtight container and eat them straight from the fridge the next day or repurpose them with one of these easy meal ideas.

• Chile Lime Salmon Tacos: Char up a few street size tortillas right on your stove's burner, then fill with the salmon, corn salsa, a handful of purple cabbage or spicy slaw and your favorite crema.
• Flatbreads: Grab a frozen naan or your favorite flatbread. Flake the salmon over the top and add some crumbled cotija cheese and cilantro leaves.  Top with guac and dig in!
• Crunchy Salad: Toss a shredded coleslaw mix with some homemade spicy mayo (I make mine with the Chipotle flavored Chiloula) and flake the salmon on top.  Toss together and enjoy.

Did you try this recipe and and love it? 😍 Let me know by leaving a comment below or 5 ⭐ rating!

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