Chili Lime Salmon
Chili Lime Salmon is a perfectly seasoned, oven-baked filet topped with fresh, zesty pineapple salsa for a flavorful dish!
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.