Sheet Pan Chili Lime Salmon with Fajita flavours, and a charred, crispy roasted trio of peppers for an easy and healthy weeknight meal.
Sheet Pan Chili Lime Salmon! Never knew flavour like THIS before! This is a recipe that’s been on my long list of things to make (said list is up to 286 recipes — God help me). I pushed all of those to the side to try this out. Why? Because so many of you guys have been asking if salmon would suit the flavours in the Chilli Lime Chicken Fajita Salad, and what would be the easier and fastest way to make it. So, with a couple of Salmon deliciousness adjustments, here it is.
Salmon and peppers ready in about 10 minutes (gave or take a couple minutes, depending on your done-ness preference), with a KAPOW of flavours.
Not only was this fast and easy to make, the flavours in this salmon are incredible. With a base of lime juice, a hint of cumin and garlic, and the subtleness of red chili flakes, this is one salmon recipe I’m so glad you guys have been asking for!
It can’t get any easier than coating, baking, and — um — eating? Because that’s all there is. Given that these salmon fillets are HUGE, each person I served them too wanted two pieces instead of one. That is saying something. Especially in a house filled with not-so-loving-salmon people.
I was sceptical that the peppers wouldn’t compliment the salmon, and to my surprise they did. All charred and roasted.
I found 10 minutes cooking to be more than enough for the way we like our salmon, and the peppers were still crunchy, bursting with their flavours, but charred on the edges. If you like your peppers softer, remove the salmon once its cooked to your liking and place the peppers back into the oven to continue to roast until done.
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Sheet Pan Chili Lime Salmon
Ingredients
- 1/2 cup freshly squeezed lime juice (or juice of 2 limes)
- 1/4 cup fresh chopped parsley
- 2 tablespoons olive oil
- 2 tablespoons water
- 1 tablespoon minced garlic (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 (capsicum), deseeded and chopped
- 1 green bell pepper (capsicum), deseeded and chopped
- 1 yellow bell pepper (capsicum), 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).
Kat says
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!
Dafna says
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!
Trish says
I cut back on the red pepper flakes by 1/3 and it was still too spicy. Otherwise it was delicious.
Leigh says
have you tried this using frozen wild caught salmon?
It looks amazing!
Karina says
I havne’t yet, but that sounds delicious if that is what you have!
Kathleen Grant says
So, I did not have limes or parsley, so I substituted lemons and cilantro. I also added some thai chili garlic paste. They came out simply amazing! Had a nice tang and a subtle Thaihai taste.
Karina says
WOW! Sounds delicious! Thank you for sharing! I am so glad that it turned out and you enjoyed it! XO
Heather says
Could you help me on how big the salmon filets are?
Karina says
These filets were on the bigger side and ranged about 8 oz each. You are welcome to try any size if needed. I had everyone eating two of them because it was so good!
Gina says
Where does the nutrition info come from? That info can’t be per serving!
Karina says
I have found the best way to get nutritional info on all of the recipes is through MyFitnessPal.com. You just type in the recipe and it tells you! Skinnytaste.com is also a great resource for healthy and delicious meals and provides nutritional info. Hope this helps!
Jane says
Did you put sliced limes on the pan with the salmon and bell peppers when you cooked it?
Tymeron Smith says
Yes! I cooked it all together in the oven.
Lief says
Amazing! Instructions are spot on. Worth making!
Karina says
Thank you so much for sharing your feedback Lief!
Tk says
I am not a big fish eater but this was so delicious!!!
Karina says
Yes! I’m so happy to hear that Tk!
Doug Hill says
This was absolutely amazing. Very delicious. The salmon was really moist and the peppers conveniently took on the flavor of the marinade. This is definitely a keeper recipe and I will make this again I wish I could upload a photo to show you how beautiful this plate turned out . Thank you for sharing this recipe I give it five stars
Lisa says
This was just the most delicious way to make salmon and peppers. Ever! This marinade was bright and fresh. I happily poured it over warm redskin potatoes as well. Yum! Thank you for this recipe! It is now a family favorite.
Mira says
I just tried it ..it is really amazing and perfect for coming from work late and want a quick dinner
jess says
Doing a whole30, subbed orange juice for honey and it worked great, just in case anyone wants to try it.
Noelle says
This is exactly the comment I was looking for!
Elisabeth says
I am not a seafood lover but my husband is and loves this!! It is so quick and easy and I love that he can’t even screw it up. It as all the healthy qualities I like so I had to share. I linked it in my weekly recipe email I send out. Thank you!!
Ei says
I made this tonight and it was fantastic. I substituted cilantro for the parsley because that was what I had on hand but the flavors still worked great together. I have left over marinade so going to make that with chicken tomorrow.
My broiler decided to not work so I roasted at 450-475 degrees for 20-30 minutes. Worked great.
Louise says
I made this last night. We like to eat more fish and this was excellent and the flavor completely different than other recipes. It is a keeper!
Justine says
Made this recipe last night! It was amazing!!
Bianca says
What is the amount per serving for the nutrition facts? Is it 1 piece of salmon? I’m tracking my food/calories and just want to make sure I do it correctly…. thanks!
Shannon says
Could you advise what temperature the oven needs to be on to cook? I’m not seeing it in the recipe? Thanks so much!
Alva says
Aah yes I noticed that! But we made a cold sause out of turkish yogurt, lowfat créme fresh, garlic and a sprinkle of salt and pepper to taste. It actually worked extremely well with some sourness to the flavour loaded salmon, very fresh! 😀
Karina says
Alva that sounds amazing!!! Thank you for sharing!
Alva says
Hello! This yumminess is now in the oven, I wonder if you have any sauce suggestions? 😀 I am serving everything with roasted potatoes and carrots. Hugs from Sweden!
Karina says
Hi Alva! The marinade on the salmon turns into a ‘juice’ while the salmon is baking, which is what I use to drizzle over potatoes and any thing extra. If you end up using a sauce, I’d love to hear what works well with this recipe!
sherene says
hi Karina,
can i use your salmon recipes to cook other fish like white fish/ Homour fish. will it taste good. If i do should i use the same cooking time as the salmon,
Karina says
Hi Sherene! Absolutely!
Marcy says
Just made this recipe…so easy and yummy!!!!
Karina says
I’m so happy to hear that Marcy!
shortcuppa says
In the picture it appears that there is some sort of finely sliced chile but it is not mentioned in the ingredients. What kind of pepper is it? Thanks
Blain says
Hi Karina, do I use 1/4 cup parsley or tablespoon?
Karina says
Hi Blain. It’s 1/4 cup! Sorry about that!
Gia says
I made this recipe last night for dinner and I can tell you this is going to become a staple! We loved it, it was so easy and delicious! I love your recipes, thank you so much for sharing these. <3
Lisa says
The recipe says to use half the marinade to put on salmon and peppers before broiling. Where/when do you add the other half?
Karina says
Hi Lisa! Thank you for noting that. I’ve updated the recipe now! The rest is used as a ‘dressing’ over the salmon once it’s cooked for added flavour 🙂
Alida @ Simply Delicious says
That looks incredible. Such a great, easy but delicious dinner idea. Love.
Bethany @ Athletic Avocado says
This salmon is totally my kind of dinner! Easy, tasty, fast and flavorful! I actually just asked my mon if she could buy salmon! Mmmm
Barbara Marsh says
I mean a propane oven.
Barbara Marsh says
Regarding Sheet Pan Chili Lime Salmon:
I don’t own a broiler or grill. Please advise me whether or not you believe this recipe would bake in a propane over and at what temperature.
It sounds delicious!
Thank you.
Karina says
Hi Barbara. That is a good question! I don’t and never have cooked in a propane oven, but it should be fine to cook this in it I imagine. Salmon doesn’t take long at all to cook. It should take about 10 minutes in a normal conventional oven, so I’m imagining it to be the same as propane? If all else fails, pan frying them works too!
Lavues says
This dish really looks appetizing, the salmons looked really fresh too! Lovely recipe!