Sheet Pan Chili Lime Salmon
This Sheet Pan Chili Lime Salmon features a honey chili lime dressing tossed with salmon and a rainbow of chopped bell peppers. This recipe delivers perfectly baked salmon AND a side of flavorful veggies. You can serve this recipe as is or add a side of cilantro lime rice or acini de pepe pasta salad.
I love a good sheet pan dinner —cue my Sheet Pan Italian Sausage and Veggies recipe — they’re quick and easy to assemble, baked to perfection, and then clean up is a breeze. Emphasis on the “Clean up is a breeze,” part.
These days I live for quick and easy dinners.
Life is totally kicking my butt these days. I have 2 young kids I have to feed every. single. day. It’s exhausting! One day they’ll eat pasta, and the next day they want nothing to do with it.
Dinner has been a major struggle, to say the least! However, my 5 year old will always, always, always, eat salmon. He can’t get enough of it! (Hallelujah, finally something he’ll eat… that’s healthy.)
With that being said I wanted to share this Chili Lime Salmon recipe with you so that you too, can serve it to your loved ones.
- 2 pounds of salmon, filet and skin removed. Cut into 4 – 8 oz pieces (or 3 pieces, I only did 3). Do whatever you want, honestly!
- Lime juice – use fresh lime juice if possible.
- Lime zest – helps accentuate the lime flavor in the sauce and it’s SO good!
- Parsley – use fresh parsley, chopped.
- Olive oil
- Garlic – mince the garlic, it will add some flavor to the sauce.
- Crushed red pepper flakes – I made this with my kids in mind, so I added about 1/8 tsp. If you enjoy spice and heat then add 1/4-1/2 teaspoon.
- Ground cumin
- Chili powder
- 3 bell peppers – any color(s) will do.
How to make Chili Lime Salmon
- Make the sauce. Whisk all of the sauce ingredients together until combined. Pro tip: mix the ingredients in a large liquid measuring cup. This will make it easy to pour over the salmon and peppers.
- Chop the peppers. Place the chopped peppers on a baking sheet.
- Arrange the salmon fillets on the baking sheet. Pour half of the chili lime sauce overtop of the fish and peppers. Gently toss the peppers to coat and finagle the salmon on the baking sheet so that it grabs some of the excess juices. Arrange the peppers and salmon in a single layer.
- Roast for 10-15 minutes or until the peppers and slightly crisp but tender and the salmon is cooked to your liking. I cook my salmon to an internal temperature of 130°F-135°F then let the fish rest for 5 minutes before eating.
- Serve with the remaining chili lime sauce.
Tip: you may need to bake yours longer, depending on the size and thickness of the salmon.
FAQ and Tips
What internal temperature should salmon be cooked to? The FDA suggests salmon be cooked to an internal temperature of 145°F. This temperature reading should be taken at the meats’ thickest point. However, many chefs prefer to cook their salmon to medium, the temperature when salmon is at its’ prime and most juicy state (and safe to eat), which is 125°F. Personally, I cook my salmon to 130-135°F.
How do you know when salmon is cooked? Bon Appetit gives a beautiful explanation as to when salmon has been cooked, “Gently press down on the top of the fillet with a fork or your finger. If the flesh of the salmon flakes—meaning, it separates easily along the white lines that run across the fillet (strips of fish fat)—it’s finished cooking.”
More easy dinner recipes
- Air Fryer Chili Lime Cod
- Sheet Pan Chicken Fajitas
- Roman Chicken
- Easy Coconut Shrimp recipe
- Easy Salmon Burgers
Sheet Pan Chili Lime Salmon
- 2 lb salmon - filet and skin removed, cut into 4 — 8 oz pieces (I only cut mine into 3 since i was serving only 3 people).
- 1/2 cup fresh limem juice
- 1/2 teaspoon lime zest
- 3 tablespoons parsley - chopped
- 2 tablespoons olive oil
- 2 tablespoons water
- 1 teaspoon minced garlic
- 1/4 teaspoon crushed red pepper flakes
- 3/4 teaspoon ground cumin
- 1 1/2 teaspoon salt
- 1 tablespoon honey
- 1 teaspoon chili powder
- 1 red bell pepper - medium chopped
- 1 orange bell pepper - medium chopped
- 1 yellow bell pepper - medium chopped
- Preheat oven to 475°F. Spray a baking sheet with nonstick spray and set aside
- In a large glass measuring cup whisk the lime juice, lime zest, parsley, olive oil, water, garlic, red pepper flakes, cumin, salt, honey, and chili powder.
- Arrange the salmon fillets and peppers on the baking sheet. Pour half of the marinade overtop of the fish and peppers. Gently toss the peppers to coat and finagle the salmon on the baking sheet so that it grabs some of the excess juices. Arrange the peppers and salmon in a single layer.
- Roast for 10-15 minutes or until the peppers are slightly crisp but tender and the salmon is cooked to your liking. Note: you may need to bake longer depending on the size and thickeness of the salmon. (I usually cook my salmon to an internal temperature of 130°F - 135°F, then let it rest for 5 minutes before eating).
- Remove from the oven and serve with the remaining marinade.