Baked Chili Lime Glazed Salmon

Name: Baked Chili Lime Glazed Salmon
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 and 1/2 pounds of fresh salmon, look for a piece with similar thickness throughout the whole filet; 2 tablespoons olive oil; juice from 1 lime; zest from 1/2 a lime; 4 lime slices for topping; 1 minced garlic clove; 2 tablespoons minced shallot; 1 teaspoon chili powder; 1/2 teaspoon ground cumin; 1/2 teaspoon salt; 1/4 cup minced cilantro for serving

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This Baked Chili Lime Glazed Salmon is irresistible. The recipe is packed with chili lime flavor and baked to perfection for a quick weeknight dinner.

Chili lime salmon topped over white rice with mango pico de gallo topped with cilantro — Oven Baked Chili Lime Salmon

I love making salmon for dinner. It's super quick and it's one of the healthy foods my kids eat and don't complain about. It's so weird because I wouldn't touch fish as a kid, and my youngest daughter's favorite food is salmon and clams.

This recipe tastes delicious with rice and my mango pico de gallo recipe. You can make all of it in 30 minutes and it creates these delicious fruity bowls with just a hint of spice.

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Why You'll Love This Oven Baked Salmon:
The Health Benefits of Salmon:
The Ingredients
How To Make Baked Chili Lime Glazed Salmon:
Recipe FAQs:
Storing and Reheating This Recipe:
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Why You'll Love This Oven Baked Salmon:

It only takes 20 minutes to make
The chili lime glaze is so delicious on the salmon
This recipe takes 5 minutes to prep, then stick it in the oven to bake
It's super healthy and packed with Omegas

If you love seafood, make sure you check out these Thai Shrimp Tacos with Asian Slaw. They are out of this world!

The Health Benefits of Salmon:

An article from Safebeat.org discusses the Health Benefits of Salmon and there are so many. It is one of the most nutritious fish you can eat because it is full of healthy fats, which are good for the heart and skin.

Healthline.com published an article discussing Wild Salmon vs Farm Raised, which states that wild salmon has more minerals like calcium and iron, while farm raised has more fat and lower cholesterol. The reasons for this is because they are fed different diets.

I personally choose wild fish over farmed whenever I can. I do notice that wild sockeye salmon seems to dry out faster in the oven vs a farm raised atlantic salmon. Perhaps it is from the higher fat content in the farm raised salmon that keeps it moister.

My conclusion is that ANY Salmon is worth eating!

The Ingredients

Salmon- I'm using a wild sockeye salmon, which I love for it's rich texture and flavor. This piece is about 1 ½ pounds, which feeds our family of four. If you are feeding 4 adults, you will need about 2 pounds.

Garlic and Shallot- A nice addition to chili lime glaze for flavor and gives a subtle little crunch while eating.

Cumin, Chili Powder, Lime Juice, Lime Zest, Salt and Olive Oil- The perfect Mexican flavors to create the best chili lime glaze to spread over the salmon filet.

Cilantro- The perfect fresh herb to garnish the salmon before serving.

How To Make Baked Chili Lime Glazed Salmon:

Watch the video for the full recipe tutorial and be sure to SUBSCRIBE (it's free & I post two new recipes per week):

Preheat the oven to 400 degrees.

Lay the salmon out on a foil or parchment lined baking sheet for easy clean up.

In a bowl, whisk together olive oil, lime juice, lime zest, chili powder, cumin, garlic, shallot and salt together. Brush over salmon. Top with lime slices.

sockeye salmon pre-baked with chili lime salmon with lime slices

Bake for 12 to 16 minutes until internal temperature reaches 135 degrees. The baking time will depend on the thickness of the salmon.

Once internal temp reaches 135 degrees, pull salmon out of the oven and tent with foil for 3 minutes.

Sprinkle cilantro over the salmon before serving.

bowl of white rice topped with chili lime salmon with side of mango pico de gallo — The Best Glazed Salmon Recipe

Recipe FAQs:

What is the best way to cook salmon?

I'm not sure if there is a best way, as it is all delicious. I find the easiest way is to bake it in the oven.

Do I need to rinse Salmon before cooking?

I don't rinse my salmon before cooking it, as the USDA says it is just a way to spread bacteria. I know people go crazy over this, but you do what you feel is best.

How long to cook Salmon at 400 degrees?

Salmon cooks differently according to the thickness of the fish. If you have a thinner piece it will bake faster than a thicker piece. I cook my salmon to an internal temperature of 135 to 140 degrees, which takes between 12-16 minutes. Then, tent with foil when it comes out of the oven for about 3 minutes. You can use an internal thermometer and check the thickest portion of the salmon. If you like salmon on the medium side, you can pull it with an internal temp of 125 degrees.

What if my Salmon is frozen?

Don't bake it frozen. Allow it to thaw in the fridge overnight and use it the next day.

Storing and Reheating This Recipe:

Store the leftovers in the fridge in a sealed container for up to 2 days. When reheating, wrap the salmon in a foil packet and bake at 350 for 10 minutes. Serve over a salad or rice. Yum!

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