Chili Lime Salmon
This chili lime salmon is bright, lightly spicy, and ready fast enough for a weeknight. A simple glaze of lime, honey, garlic, and chili powder gives the fish a glossy finish without much work.
- Total time
- 22 min
- Yield
- 4 servings
- Difficulty
- Easy
Prep 10mCook 12mAmericanMain Course
Salmon is a helpful dinner to keep in your rotation because it cooks quickly and pairs well with bold flavors. Here, lime juice and zest add freshness, while chili powder, cumin, and garlic bring warmth.
The glaze is brushed on just before baking, so you do not need a long marinade. That is good news for fish, which can turn firm or chalky if it sits in acidic lime juice for too long.
Serve it with rice, roasted vegetables, black beans, or a crisp salad. It also makes excellent leftovers for tacos or grain bowls the next day.
01What you'll need
Ingredients
11 items · 4 servings
- 4 salmon fillets, about 6 ounces each, skin-on or skinless, pin bones removed
- 1 tablespoon olive oil
- Zest of 1 lime
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 2 garlic cloves, finely grated or minced
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
02How to make it
Step-by-step
1. Heat the oven
Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper or foil for easier cleanup. If using foil, lightly oil it so the salmon does not stick.
2. Dry the salmon
Pat the salmon fillets dry with paper towels. This helps the glaze cling and helps the fish bake instead of steam. Place the fillets on the prepared baking sheet, skin-side down if they have skin.
3. Mix the glaze
In a small bowl, stir together the olive oil, lime zest, lime juice, honey, chili powder, cumin, garlic, salt, black pepper, and cayenne. The mixture should look loose and glossy.
4. Coat the fish
Spoon or brush the chili lime glaze over the tops and sides of the salmon fillets. Try to divide it evenly so each piece gets some garlic, spice, and lime zest.
5. Bake until just cooked
Bake for 10 to 12 minutes, depending on the thickness of the fillets. The salmon is ready when it flakes with a fork and the center is still moist. For a thermometer check, aim for 125°F to 130°F for medium or 145°F for fully cooked, which is the USDA guidance.
6. Add color if needed
If you want a slightly deeper top, switch the oven to broil for 1 minute at the end. Watch closely because honey can darken fast under the broiler.
7. Rest and serve
Let the salmon rest for 2 minutes before serving. Resting gives the juices time to settle, so the fish stays tender when you cut into it.
03From our kitchen
Cook's tips
- Make-ahead: Mix the glaze up to 2 days ahead and refrigerate it in a covered container. Do not coat the salmon more than 30 minutes ahead, because lime juice can start to firm up the fish.
- Storage: Refrigerate cooked salmon in an airtight container for up to 3 days. Reheat gently in a low oven or microwave at 50% power, or serve it cold over salad.
- Swaps: Use maple syrup or light brown sugar instead of honey. For less heat, skip the cayenne. For more heat, add another pinch or use chipotle chili powder.
- Frozen salmon: Thaw it overnight in the refrigerator, then pat it very dry before adding the glaze. Extra surface moisture will water down the flavor.
- Skin-on note: Bake skin-side down. The skin helps protect the fish from overcooking, even if you do not plan to eat it.
- Troubleshooting: If the salmon looks dry, it likely baked too long. Next time, check it a few minutes early, especially if your fillets are thin.
Cook's note
Nutrition is calculated for one 6-ounce salmon fillet with one-fourth of the chili lime glaze. Optional serving extras, such as rice, tortillas, avocado, cilantro, or lime wedges, are not included.
04Frequently asked
Questions & answers
Can I grill chili lime salmon instead of baking it?
Yes. Heat the grill to medium-high, about 400°F, and oil the grates well. Grill skin-side down for 6 to 8 minutes, then flip carefully and cook 1 to 3 minutes more, depending on thickness. You can also cook it on a piece of foil to reduce sticking.
Is this salmon very spicy?
It is mildly spicy with the cayenne included. Chili powder is usually more warm than hot. If cooking for kids or spice-sensitive eaters, leave out the cayenne and use a mild chili powder.
Can I use bottled lime juice?
Fresh lime juice is better here because the zest adds a lot of the citrus flavor. Bottled lime juice will work in a pinch, but the glaze may taste flatter. If using bottled juice, add a little extra zest from a fresh lime if you have one.
How do I know when salmon is done without a thermometer?
Press the thickest part gently with a fork. The fish should separate into flakes and look opaque on the outside, with a slightly darker, moist center. If it looks wet and raw in the middle, bake it for 1 to 2 minutes more.
What should I serve with chili lime salmon?
Try cilantro rice, roasted sweet potatoes, corn salad, black beans, sautéed zucchini, or a simple green salad. Leftovers are also good in tacos with cabbage and yogurt or sour cream.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat27 g
- 35%
- Saturated Fat6 g
- 30%
- Cholesterol94 mg
- 31%
- Sodium556 mg
- 24%
- Total Carbohydrate7 g
- 3%
- Dietary Fiber1 g
- 4%
- Total Sugars5 g
- Protein35 g
- 70%
- Vitamin D19 mcg
- 93%
- Calcium29 mg
- 2%
- Iron1.2 mg
- 7%
- Potassium668 mg
- 14%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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