20-Minute Baked Chile Lime Salmon

chili lime salmon on a white plate with corn and a lime

5 from 1 vote

20-Minute Baked Chile Lime Salmon

This 20-minute baked chile lime salmon is the perfect balance of bold and bright flavors. A squeeze of fresh lime, a touch of spice, and a quick bake in the oven bring out the best in tender, flaky salmon. It’s a simple way to add big flavor to dinner without much effort.

Prep Time5

Cook Time12

Total Time17

Course: Dinner

Cuisine: American, Mexican

Diet: Kosher

Servings: people

Calories: 191kcal

Author: Marni Katz

Ingredients

16 oz filet of salmon (whole or portion into 4 pieces)
2 limes, juiced and zested (for 2 TB lime juice and about 1 TB lime zest)
1 Tablespoon honey
½ teaspoon garlic powder
1 teaspoon chili powder
½ teaspoon cumin
¼ teaspoon kosher salt

Instructions

Preheat the oven to 350℉ and place a piece of parchment paper on your baking tray.
To a small bowl, add the lime juice and zest, honey, garlic powder, chili powder, cumin and salt. Mix together well with a fork.
Pat the salmon dry and lay on the parchment paper, then using a small basting brush (or the back of a spoon) cover the top of the salmon with the chili lime marinade.
Put the baking tray in the oven and bake until the fish is cooked to about 125-130℉ about 12-14 minutes. Remove from the oven and enjoy!

Notes

Grilling instructions: Preheat your grill to about 350 degrees and place the salmon skin-side down on a piece of heavy-duty foil or directly on the grates if you’re feeling confident. Brush with the chili lime seasoning mix and close the lid, letting it cook for about 10-12 minutes until the salmon is flaky and cooked through.
Avoid overcooking your salmon: Use a thermometer checking the internal temp as the salmon cooks, checking thinner pieces before the thicker ones. If you have different sized pieces of fish, you may need to take them out of the oven at different times. The smaller/thinner pieces will cook faster. Keep your serving dish at the ready.

Nutrition