Oven Baked Chili Lime Salmon
Ingredients
- 4 salmon fillets (about 6 oz each), skin-on
- 2 tablespoons olive oil
- Juice of 2 limes (fresh)
- Zest of 1 lime
- 1½ teaspoons chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of cayenne pepper (optional)
- Fresh cilantro for serving
- Extra lime wedges for serving
- Thin sliced jalapeño for topping (optional)
Instructions
- Remove salmon from the fridge 10 minutes before cooking and let it rest at room temperature.
- Preheat oven to 400°F (205°C). Line a baking sheet with foil or parchment paper.
- In a small bowl, mix together olive oil, lime juice, lime zest, chili powder, smoked paprika, garlic powder, cumin, salt, black pepper, and cayenne. Stir into a loose paste.
- Pat salmon fillets completely dry with a paper towel.
- Place fillets skin-side down on the lined baking sheet. Spoon or brush the chili lime mixture generously over the top of each fillet.
- Bake for 18 to 20 minutes, checking at 15 minutes for thinner pieces. Salmon is done when it flakes easily with a fork and the flesh looks opaque.
- Remove from oven, scatter torn fresh cilantro over the top, and serve immediately with lime wedges.
Notes
Pat the salmon fillets completely dry before adding the marinade — wet fish steams in the oven instead of roasting and you'll miss that slightly caramelized edge that makes this dish worth making.