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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.
More Must Try Salmon Recipes:
Seared Salmon and Prawn Fried Rice
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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.
Doing a whole30, subbed orange juice for honey and it worked great, just in case anyone wants to try it.
This is exactly the comment I was looking for!
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!!
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.
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!
Made this recipe last night! It was amazing!!
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!
Could you advise what temperature the oven needs to be on to cook? I’m not seeing it in the recipe? Thanks so much!
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! 😀
Alva that sounds amazing!!! Thank you for sharing!
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!
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!
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,
Hi Sherene! Absolutely!