This chili lime baked salmon with mango salsa is a delicious & quick dinner!
You can have this easy dinner on the table in less than 30 minutes.
The whole family is sure to love this super flavorful dish.
This healthy weeknight meal is truly a family favourite in our house just like these other sheet pan meals like this and this.
The chili lime sauce is absolutely delectable. And, when paired with the mango salsa it’s an explosion of flavour!
Why you’ll love this baked chili lime salmon
- It’s made with simple ingredients that you most likely have in the pantry and fridge.
- Salmon generally takes only 15-20 minutes to bake in the oven so it’s perfect for a quick and healthy meal!
- You can bake this salmon anytime of year OR grill it in the warmer months.
- It’s made on one sheet pan so clean up is super simple!
You get a bit of heat from the chili lime sauce and the freshness of the mango in every bite. Not only can you enjoy this as a tasty dinner, you can make the chili lime salmon into tacos too! Once the salmon is cooked, flake the salmon off of the salmon skin and serve in soft tacos topped with mango salsa.
Ingredients
Salmon: fresh salmon fillets work best but you can also use frozen salmon that’s been defrosted.
Seasonings: Chili powder, garlic powder, salt, pepper and a hint of cumin make up the base of the sauce.
Maple syrup: maple syrup or liquid honey balance out the flavours of the seasonings.
Olive oil: helps bring the chili lime sauce for the salmon together.
Lime juice: fresh, tangy lime juice brings the most flavour to the chili lime sauce.
Mango salsa: diced mango, tangy lime juice, salt to taste, pinch chili flakes, red onion and cilantro make up the salsa
When choosing salmon, I usually opt for something wild-caught but you can use whatever salmon is your favourite. Take the salmon out of the fridge about 15-20 minutes before you’re going to bake it; this allows it to come closer to room temperature and it will cook more evenly in the oven.
Step by step process to make this chili lime salmon recipe
Step 1: Preheat the oven to 375F and line a baking sheet with parchment paper.
Step 2: Place salmon filets skin side down onto the baking sheet.
Step 3: In a small bowl whisk together the juice of one lime, cumin, honey, salt, olive oil, chili powder, garlic powder and a pinch of ground pepper until well combined. Save 1 tbsp of the sauce and set aside
Step 4: Brush or drizzle the chili lime mixture over the salmon to coat it.
Step 5: Once the oven is preheated, bake salmon until it easily flakes with a fork and an instant read thermometer inserted into the salmon reads 140-145, about 12-18 minutes (cook times will vary depending on thickness of the salmon).
Step 6: While the salmon is cooking, make the mango salsa by adding all of the ingredients to a medium bowl and stir. Set aside until the salmon is ready.
Step 7: Once the salmon is done to your desired temperature, drizzle the remaining chili lime sauce over the salmon and serve with extra lime wedges and your favorite sides.
Expert Tips for making this chili lime baked salmon recipe
- While this recipe is enough salmon for two, simply double the recipe to make 4 servings.
- You can grill the salmon too if you’re making this recipe in the summer. Heat the grill to 350-375F and make sure to oil the grill well so the salmon doesn’t stick (I like to use avocado oil as it has a higher smoke point). Brush both pieces of salmon to coat well with the sauce (save the rest). Grill for about 5-7 minutes on the first side, brush with more of the sauce and then grill 3-5 minutes more on the second side or until cooked through to your desired temperature. Finish the salmon with leftover sauce and top with the mango salsa.
- Pair this chili-lime salmon with any favorite side dish like rice, potatoes, quinoa or even cauliflower rice for a complete meal. The salmon is delicious as a topper to this salad or this salad too!
FAQ
What if I don’t like mango?
The mango salsa is optional but it adds a burst of fresh flavour! Alternatively, you could replace the mango with 1-2 avocados and make a delicious avocado salsa to top the salmon instead.
How can I tell if my salmon is cooked?
If you don’t have a thermometer the easiest way to tell if your salmon is finished cooking is to press down gently on the top of the thickest part of your salmon filet with a fork; the salmon should flake easily meaning it should separate easily. If you have a thermometer, measure in the thickest part of the salmon. You’re looking for 125-130 degrees F for medium cooked salmon and to ensure full safety most seafood should be cooked to 145F.
How can I meal prep this recipe?
Cook desired amount of salmon filets along with a grain of choice (rice is delicious) and a vegetable (green beans are tasty). Store in airtight containers in the fridge for up to 4 days. Reheat in the microwave for 2 minutes and enjoy.
Storage
If you are meal prepping this recipe, once the salmon is fully cooled, you can store it in the fridge in an airtight container for up to 4 days.
This is truly my favorite way to enjoy salmon. The chili lime flavor is so satisfying and it makes for such a versatile dinner.
More 30 minute dinner recipes to love from the blog:
Easy One Pot Orzo with Tomatoes, Corn & Zucchini
One Pot Creamy Lemon Garlic Pasta Recipe
Easy Sheet Pan Roasted Chicken with Vegetables
30 Minute Chicken Broccoli Stir Fry
Easy Chili Lime Baked Salmon with Mango Salsa
Ingredients
- 2 salmon filets
- juice of one lime
- 1/2 tsp ground cumin
- 1 tbsp honey or maple syrup
- 3/4 tsp salt
- 1/2 tbsp olive oil
- 1 tsp chili powder
- 1/4 tsp garlic poweder
- ground pepper
For the mango salsa
- 1 mango, diced
- juice of half a lime
- pinch salt
- pinch chili flakes
- 2 tbsp chopped red onion
- 2 tbsp chopped cilantro
Instructions
- Preheat the oven to 375F and line a baking sheet with parchment paper.
- Place salmon filets skin side down onto the baking sheet.
- In a small bowl whisk together the juice of one lime, cumin, honey, salt, olive oil, chili powder, garlic powder and a pinch of ground pepper until well combined. Save 1 tbsp of the sauce and set aside
- Brush or drizzle the chili lime mixture over the salmon to coat it.
- Once the oven is preheated, bake salmon until it easily flakes with a fork and an instant read thermometer inserted into the salmon reads 140-145, about 12-18 minutes (cook times will vary depending on thickness of the salmon).
- While the salmon is cooking, make the mango salsa by adding all of the ingredients to a medium bowl and stir. Set aside until the salmon is ready.
- Once the salmon is done to your desired temperature, drizzle the remaining chili lime sauce over the salmon and serve with extra lime wedges and your favorite sides.
Notes
- If you prefer to grill the salmon, heat the grill to 350-375F and make sure to oil the grill well so the salmon doesn't stick (I like to use avocado oil as it has a higher smoke point). Brush both pieces of salmon to coat well with the sauce (save the rest). Grill for about 5-7 minutes on the first side, brush with more of the sauce and then grill 3-5 minutes more on the second side or until cooked through to your desired temperature. Finish the salmon with leftover sauce and top with the mango salsa.
- The mango salsa is optional but it adds a burst of fresh flavour! Alternatively, you could replace the mango with 1-2 avocados and make a delicious avocado salsa to top the salmon instead.
- How can I tell if my salmon is cooked? If you don't have a thermometer the easiest way to tell if your salmon is finished cooking is to press down gently on the top of the thickest part of your salmon filet with a fork; the salmon should flake easily meaning it should separate easily. If you have a thermometer, measure in the thickest part of the salmon. You're looking for 125-130 degrees F for medium cooked salmon and to ensure full safety most seafood should be cooked to 145F.
Until the next cooking adventure,
Jess
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