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
Sheet Pan Chili Lime Salmon
Ingredients
- ½ cup lime juice freshly squeezed, or juice of 2 limes
- ¼ cup fresh parsley chopped
- 2 tablespoons olive oil
- 2 tablespoons water
- 1 tablespoon garlic minced, or 4 crushed garlic cloves
- 1 ½ teaspoons red chilli flakes adjust to your preference of spice
- 1 teaspoon ground Cumin
- 1 ½ 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
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
Wazz says
I used coriander (cilantro), Lemon juice and a mixture of cayenne pepper and paprika in lieu of chilli flakes as I didn’t have any. Worked amazingly well, with the resulting taste akin to that of the Canary Islands’ “mojo rojo” sauce. Certainly brought back memories of my childhood holidays!
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