Chili lime salmon is a perfectly seasoned salmon filet baked to tender perfection and topped with a fresh, flavorful pineapple salsa. This dish has earned rave reviews for its irresistible combination of bold chili lime seasoning and the sweet, zesty kick of pineapple salsa. If you’re looking for another crowd-pleasing salmon dish, try my Blackened Salmon for an easy twist.
Why This Recipe Works
This recipe combines two standout components: oven-baked salmon with chili lime seasoning and homemade pineapple salsa. Each element is delicious alone, but together, they create a mouthwatering flavor fusion. The chili lime seasoning brings a savory heat that’s balanced by the fresh, tropical sweetness of the salsa, making it a standout dish for any meal.
Key Ingredients For Chili Lime Salmon
- Salmon: Rich in Omega-3 fatty acids, protein, and essential nutrients, salmon is a healthy, flavorful choice. Baking it with the skin on ensures it remains moist and cooks evenly.
- Chili Lime Seasoning: A blend of chili powder, garlic, onion powder, cumin, and sugar adds a smoky, slightly spicy depth of flavor.
- Pineapple Salsa: Made with finely diced pineapple (fresh or canned), this salsa adds brightness and a juicy contrast to the seasoned salmon.
Tips for Perfectly Cooked Salmon
1. Room Temperature is Key
Let your salmon sit out for 15–20 minutes before cooking. This helps it cook evenly and prevents cold spots.
2. Use a Thermometer
For perfectly cooked salmon, aim for 145°F at the thickest part of the filet as recommended by the USDA. For a medium cook, remove it closer to 130°F, allowing it to rest as it continues to cook off the heat.
3. Flake Test
If you don’t have a thermometer, check for doneness by gently flaking the salmon with a fork. The flesh should separate easily and appear opaque pink. Avoid overcooking to maintain moisture.
Should You Cook Salmon with the Skin On?
Yes, leaving the skin on acts as a natural barrier, protecting the delicate flesh during cooking. Always cook salmon skin-side down to prevent overcooking. As for eating the skin? It’s safe and nutritious, but it’s a personal choice.
Can You Make Pineapple Salsa Ahead of Time?
Yes, the pineapple salsa actually gets more flavorful over time! Store it in an airtight container in the refrigerator. The salsa pairs wonderfully with a variety of dishes, so feel free to double the recipe for extra!
This chili lime salmon is a healthy, flavorful dish that’s simple to prepare yet impressive enough for entertaining. The pairing of zesty seasoning with refreshing pineapple salsa is a winning combination your family and guests will love!
Chili Lime Salmon
Ingredients
Pineapple Salsa
- 1 cup fresh or canned pineapple, finely diced
- 1 cup Roma tomatoes, about 2 tomatoes, finely diced
- 2 tablespoons fresh cilantro, chopped
- ¼ cup red onion, finely diced
- 1 medium jalapeño pepper, seeded and diced (approximately ¼ cup)
- 4 tablespoons lime juice, about 2 limes, or bottled lime juice
- ¼ teaspoon kosher salt
Salmon
- 2 ½ pounds salmon filet, skin on
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ¼ teaspoon granulated sugar
- 1 medium lime, for garnish
Instructions
- In a medium bowl, combine pineapple, tomatoes, cilantro, red onion, jalapeño, lime juice, and salt. Cover and refrigerate until ready to serve.
- Position the oven rack in the center position and preheat the oven to 400°F. Lightly grease a baking sheet with nonstick cooking spray.
- Place the salmon filet skin-side down on the prepared baking sheet. Drizzle olive oil evenly over the salmon.
- In a small bowl, combine chili powder, salt, onion powder, garlic powder, cumin, and sugar. Sprinkle the seasoning mixture evenly over the salmon, gently rubbing it into the surface.
- Bake the salmon for 15–18 minutes, or until the fish is flaky and cooked to your preferred doneness. For medium, cook until the internal temperature reaches 130°F.
- Serve the salmon warm, topped with pineapple salsa. Squeeze fresh lime juice over the top before serving for extra brightness.
This recipe is adapted from Iamhomesteader’s Chili Lime Salmon with Pineapple Salsa.
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