Sheet Pan Chili Lime Salmon
Tangy lime and warm chili spices brighten tender sheet-pan salmon for an easy weeknight dinner.
Servings: 4 servings
Ingredients
- 1 lb salmon fillet about four 4-oz fillets
- 1 lime lime juiced
- 1 tbsp olive oil extra virgin
- 2 tbsp chili powder
- 2 tsp garlic powder
- 2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with foil or parchment if desired for easier cleanup.
- In a small bowl, whisk together the lime juice, olive oil, chili powder, garlic powder, onion powder, salt, and black pepper until evenly combined.
- Place the salmon fillets skin-side down on the prepared baking sheet, leaving a little space between each piece.
- Brush or spoon the lime-spice mixture evenly over the top of each fillet so they are well coated.
- Bake the salmon in the preheated oven for 10 to 15 minutes, or until the fish flakes easily with a fork and reaches your desired doneness.
- Remove from the oven and let rest for a minute, then serve with your preferred sides.
Equipment
- Baking Sheet
- Small Bowl
- Pastry brush or spoon
- Measuring Spoons
Notes
- Pat salmon dry before seasoning for better adhesion.
- Adjust chili powder to taste for more or less heat.
- Cook time varies with fillet thickness; check for flakiness.
- Use fresh lime juice for the best flavor.