This tender flaky Chili Lime Salmon is coated in a delicious combination of spices and fresh lime juice for a mouthful of flavor! Pair it with fresh mango salsa and brown rice for the perfect healthy dinner!
I just love quick and easy salmon recipes and this chili lime salmon really packs in the flavor with a mixture of spices, zesty lime juice all topped with my fresh mango salsa to bring this whole meal together! Salmon is packed with vitamins and minerals as well as being a great source of protein so it makes the perfect healthy lunch or dinner. I chose to pan-sear the salmon for this dish, but you could easily bake this salmon, wrap it in a foil packet, air fry it or even grill the salmon. The best part? No matter how you choose to prepare your salmon, I guarantee you it will be ready in just minutes!
Why You’ll Love this Recipe
- The salmon is easily made in under 20 minutes.
- Packed with flavor and perfect healthy dinner for busy weeknights!
- Leftovers last 2 to 3 days so you can enjoy this salmon on top of a salad for lunch the next day.
- Serve over white or brown rice, cauliflower rice, or quinoa and top with my delicious mango salsa.
- Quick and easy to make!
Ingredients You’ll Need
- salmon – you’ll want four 6 oz evenly sized fillets of wild-salmon with the skin on. I usually get my salmon fresh from the grocer, but feel free to use frozen filets too. Just make sure the salmon is thawed if you are using frozen fillets.
- olive oil – used to sauté the salmon so it doesn’t stick to the pan, but you could also use butter.
- lime juice – this adds flavor and helps the seasoning stick to the salmon. You could also add in a little lime zest as well.
- seasonings – I used a combination of chili powder, cumin, smoked paprika, garlic powder, onion powder, salt and pepper.
- peach mango salsa – you’ll love my fresh peach mango salsa with this salmon! The sweetness of the salsa pairs perfectly with the spices in this salmon.
How to Make Chili Lime Salmon
- Mix all your seasonings together. I always pre-mix my spice blend so that I can make sure the salmon gets evenly coated. In a small bowl, mix together the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt and pepper and set aside until ready to use.
- Season the salmon. Brush the tops of the salmon with a little olive oil and squeeze about a half of a lime over top, brushing to evenly coat. Liberally season the salmon fillets with your seasoning mix so that the flesh side of the fillets are nicely coated.
- Cook salmon. Heat a large skillet over medium-high heat and drizzle olive oil (or butter) in the pan. Once the skillet is hot, place the salmon fillets skin-side down and cook 4-5 minutes, without moving them, until the skin is crisp and golden brown. Carefully flip the salmon fillets over and continue cooking for 2-3 more minutes until the salmon is cooked through. You’ll know the salmon is cooked when it’s flaky and opaque through the center.
- Serve with white or brown rice, cauliflower rice or quinoa and top with my delicious fresh mango salsa and sprinkle additional cilantro, if desired.
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Prepping and Storage
Leftovers can be stored in a sealed, airtight container for 2 to 3 days in the fridge. You can easily reheat this salmon in the oven wrapped in foil at 325 degrees F for about 5 minutes or simply warm it up in the microwave. I also love adding this leftover salmon to a salad for a protein-packed lunch!
More Salmon Recipes You’ll Love
- Maple Dijon Glazed Salmon
- Mango Sriracha Salmon Tacos
- Ginger Basil Salmon in Foil
- Hummus Crusted Salmon with Lemon Arugula Salad
- Sheet Pan Ginger Soy Glazed Salmon
- Easy Chimichurri Baked Salmon
Hope you all enjoy this Chili Lime Salmon with Mango Salsa and if you love this as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
Chili Lime Salmon with Mango Salsa
Ingredients
- 4 6 oz salmon fillets, fresh or frozen, thawed
- 1 tablespoon olive oil, or butter
- 1 tablespoon fresh lime juice
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 tsp onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups peach mango salsa, for serving
Instructions
- In a small bowl, mix together the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt and pepper and set aside until ready to use.
- Brush the tops of the salmon with olive oil and squeeze the lime juice over top of the fillets, brushing to evenly coat. Liberally season the salmon fillets with your seasoning mix so that the flesh side of the fillets are nicely coated.
- Heat a large skillet over medium-high heat and drizzle olive oil (or butter) in the pan. Once the skillet is hot, place the salmon fillets skin-side down and cook 4 to 5 minutes, without moving them, until the skin is crisp and golden brown. Carefully flip the salmon fillets over and continue cooking for 2 to 3 more minutes until the salmon is cooked through. You’ll know the salmon is cooked when it’s flaky and opaque through the center.
- Serve with white or brown rice, cauliflower rice or quinoa and top with my fresh mango salsa. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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