Name: Chili Lime Salmon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb salmon filet; 2 tablespoons olive oil; 1 tsp chili powder; 1 tsp smoked paprika; 0.5 tsp garlic powder; 1 tsp kosher salt; 0.5 tsp black pepper; 1 lime

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Chili Lime Salmon

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Ingredients

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Instructions

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Instructions

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

In a small bowl, mix together olive oil, chili powder, smoked paprika, garlic powder, salt and pepper. Add in zest and juice of 1 lime. Mix well to combine.

Place salmon filet on prepared pan and pat dry with a paper towel. Brush on seasoning mixture until well coated.

Bake for 14 to 16 minutes, or until salmon reaches an internal temperature of 145 degrees F.

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Nutrition

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Tips & Tricks (5)

Pat Salmon Dry for Crispy Skin 🐟
Use paper towels to thoroughly dry the salmon filet before seasoning and cooking—this removes surface moisture and allows the skin to crisp up beautifully in the olive oil.
Toast Spices in Oil First ✨
Bloom your chili powder, smoked paprika, and garlic powder in the warm olive oil for 30 seconds before adding the salmon to unlock deeper, more complex flavors.
Skin-Side-Down Cooking Method 🍳
Start cooking salmon skin-side-down over medium-high heat for 4-5 minutes to render the skin and develop a protective crust, then flip only once to finish cooking.
Lime Juice at the End ⏰
Squeeze fresh lime juice over the salmon in the last 30 seconds of cooking or right after plating to preserve its bright acidity and prevent the heat from cooking off the vibrant flavor.
Visual Doneness Check 👁️
Look for opaque flesh that flakes easily with a fork and a 125-130°F internal temperature for perfectly moist salmon that won't dry out during the short 25-minute cook time.