Chili Lime Salmon
This Chili Lime Salmon is ready in 10 minutes. Tender and juicy with all the warmth of chili and the brightness of lime, it’s the perfect easy, quick, healthy dinner!
Ingredients
- 1 lb (450 g) salmon (fresh or frozen and thawed)
- 1 tbsp (15 ml) olive oil
- 1 tbsp (15 g) chili lime seasoning (or chili powder + fresh lime juice when serving the salmon)
- Salt (to taste)
- Fresh lime juice (for topping)
Instructions
- Season the salmon. Pat dry with paper towels. In a small bowl add the chili lime seasoning or chili powder and salt, gently rub in the mixture with your hands.
- Cook. Pre-heat a cast-iron skillet over medium heat and add the olive oil, once hot, add the salmon skin side down and cook for 4-5 minutes then flip and cook for another 3-4 minutes. Remove from the skillet, rest for 2-3 minutes then serve topped with freshly squeezed lime juice (optional if using chili lime seasoning). You can remove the skin, if you’re not a fan of it but it’s edible and deliciously crispy!
Notes
Variations: Honey Chili Lime Salmon (add 1 tablespoon or 15 ml of mild-flavored honey to the seasonings), Garlic Chili Lime Salmon (add 1/2 teaspoon garlic powder to the seasonings), Spicy Chili Lime Salmon (add chili flakes or a dash of cayenne pepper to the seasonings).
Air Fryer Chili Lime Salmon: Add the salmon to a baking sheet lined with parchment paper, mix the seasonings and lime juice with the olive oil and brush the mixture onto the salmon. Spray the air-fryer basked with olive oil or add air-fryer parchment paper, air-fry the salmon skin side down at 400F (200C) for 3-4 minutes or up to 6-8 minutes.
Baked Chili Lime Salmon: Add the salmon to a baking sheet lined with parchment paper, mix the seasonings and lime juice with the olive oil and brush the mixture onto the salmon. Bake at 350F (180C) for 4-10 minutes, depending on the thickness of the salmon (I do 4 minutes for about 1/2-inch or 1 cm).
Storing Instructions: Allow the leftover salmon to cool down completely before storing it in an air-tight container or ziplock bag in the refrigerator for up to 2-3 days. We like turning into Salmon Fish Tacos the next day!
Reheating Instructions: Reheat in a hot skillet over low heat with a splash of olive oil and cook until warmed through or in the air-fryer with air-fryer parchment paper at 300F (150C) in 4-5 minute bursts until warmed through.
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📷 DID YOU MAKE THIS RECIPE?! Tag @itsdamnspicy on Instagram and hashtag it #itsdamnspicy
Nutrition
Calories: 163kcalProtein: 22gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 62mgSodium: 50mgPotassium: 556mgVitamin A: 45IUCalcium: 14mgIron: 1mg
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