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Sheet Pan Chili Lime Salmon with fajita flavours and a charred, crispy trio of peppers is my kind of easy, healthy weeknight dinner. A bright chili lime marinade wraps each fillet in citrus, gentle heat, and a touch of sweetness for caramelized edges and tender, flaky salmon.
So many of you asked if salmon would suit the flavours in my Chili Lime Chicken Fajita Salad and how to do it fast. With a few salmon and lime tweaks and a one-pan method, this chili lime salmon recipe was born. Load everything onto a sheet pan, roast until glossy, then finish with fresh lime for a clean, juicy pop.
What Makes This Recipe Work
This Chili Lime Salmon delivers big fajita flavours with almost no effort. A simple chili lime marinade coats the fillets so they roast up juicy inside with caramelized edges, while the peppers char and turn sweet on the same tray. It is a fast sheet pan dinner that tastes restaurant special.
The method is flexible and foolproof, so this chili lime salmon recipe works in the oven or under a quick broil. The balance of salmon and lime brings bright, clean flavour you can adjust with extra zest, honey, or chili. One pan means easy cleanup and plenty of room for warm tortillas, rice, or a crisp salad.
What Goes Into Chili Lime Salmon
A bright chili lime marinade keeps the salmon juicy while the peppers roast until sweet and charred. Full measurements stay in your recipe card.
- Salmon Fillets: Rich, buttery fish that flakes tender in the oven. Wild caught if possible for clean flavour.
- Lime Juice: Freshly squeezed for bright acidity that softens the fish and lifts every bite. Add zest if you want extra punch.
- Red Chilli Flakes: Adjustable warmth that pairs with cumin and garlic for fajita vibes without overpowering the salmon.
- Honey: A touch of sweetness that balances the lime and helps the glaze caramelize into glossy edges.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Chili Lime Salmon
- Preheat And Prep Pan: Set an oven rack in the upper third and preheat to broil on high. Line a large sheet pan, spray lightly with oil, and set aside.
- Whisk The Marinade: In a bowl, whisk lime juice, parsley, olive oil, water, garlic, chili flakes, cumin, and salt. Whisk in honey until the mixture is smooth and glossy.
- Load And Coat: Arrange salmon, peppers, and onion in a single layer on the pan. Pour over half the marinade, toss vegetables, and turn salmon to coat evenly. Reserve the rest.
- Broil Until Nearly Done: Broil until peppers begin to char at the edges and salmon turns mostly opaque, about 8 to 10 minutes depending on thickness. Watch closely near the end.
- Glaze And Finish: Brush a little reserved marinade over salmon and vegetables. Broil 30 to 60 seconds more until surfaces look glossy and lightly caramelized.
- Serve And Adjust: Transfer salmon and vegetables to plates, spoon over juices, and add limes. If peppers need more color, return them to the oven briefly.
Pair Chili Lime Salmon with One Pot Orzo Primavera, Sheet Pan Garlic Parmesan Roasted Broccoli & Green Beans, and Crispy Greek Lemon Smashed Potatoes. The creamy orzo adds a light, herby starch, the roasted broccoli and green beans bring crunchy edges and garlic perfume, and the lemony smashed potatoes echo the citrus while giving you golden, craggy bites to catch all the pan juices.
Recipe FAQ’s
Yes. Thaw completely in the fridge, pat very dry so the chili lime marinade adheres, then proceed. Dry surfaces help caramelization.
It is warmly spiced. Reduce chili flakes for mild heat or add a pinch of cayenne for extra kick. A little butter after cooking will mellow heat.
Use brown sugar or maple. You want a touch of sweetness in the chili lime marinade so the glaze bubbles and shines.
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Sheet Pan Chili Lime Salmon
Ingredients
- 1/2 cup lime juice freshly squeezed, or juice of 2 limes
- 1/4 cup fresh parsley chopped
- 2 tablespoons olive oil
- 2 tablespoons water
- 1 tablespoon garlic minced, or 4 crushed garlic cloves
- 1 1/2 teaspoons red chilli flakes adjust to your preference of spice
- 1 teaspoon ground Cumin
- 1 1/2 teaspoons salt
- 1 tablespoon honey
- 4 salmon fillets wild caught if possible
- 1 red bell pepper deseeded and chopped
- 1 green bell pepper deseeded and chopped
- 1 yellow bell pepper deseeded and chopped
- 1 onion cut into wedges
Instructions
- Preheat oven to grill/broil settings on high heat. Spray a baking sheet tray with cooking oil spray; set aside.
- Whisk lime juice, parsley, olive oil, water, garlic, chilli flakes, cumin, salt and parsley together to combine. Add the honey and whisk again until the honey runs smooth through the rest of the ingredients. Arrange the salmon fillets, peppers and onion in a single layer on the prepared baking tray; and pour over half of the marinade. Toss peppers and onion to coat; and rotate the salmon to coat in the marinade.
- Broil / grill until the peppers are just beginning to char at the edges (about 10 minutes) and the salmon is cooked to your liking (about 10 minutes). Remove from the oven and serve immediately with lime wedges and remaining marinade for added flavour. (If the peppers are not done to your liking, simply transfer the salmon to a plate and return peppers to the oven until roasted to your liking).
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I haven’t tried the recipe yet, but I wanted to say thank-you for identifying capsicum! Though I know bell peppers have it, some may not – I have a capsicum intolerance, and this will be so helpful to anyone who is new to that information!
Delicious! We used maple syrup instead of honey (didn’t have any).
We loved that the onion & peppers still had a crispness to them, and the salmon was fully cooked. If you like the salmon rare cook less than 10 min.
Very easy to make, we Will definitely make it again!
I cut back on the red pepper flakes by 1/3 and it was still too spicy. Otherwise it was delicious.