Baked chili salmon is the perfect light and healthy dinner for a weeknight, especially when topped with chunky avocado salsa! Made with fresh, simple ingredients and tons of flavor that the whole family will love.
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Why You'll Love This Avocado Salmon Recipe
This tray-baked salmon was another one of those rare moments when I threw together a bunch of what we had on hand and pure magic happened. It also meant that the recipe testing phase was fun, because it was so darn delicious and perfect every single time. Winner, winner, salmon dinner!
I feel like this dish totally represents some of the best flavors of summer. The best possible word to describe it is fresh. It's super light, making it perfect for a hot summer night (or day). It comes together pretty quickly, which earned it a nice spot in our weeknight dinner rotation. Plus, it's seriously gorgeous and has that "wow-factor" that also makes it a great option for a summer dinner party.
I find cooking salmon in the oven to be the simplest route, but you can absolutely grill your salmon if you don't want to bother turning on your oven. There's nothing like a good baked salmon filet, but here are a few more reasons to try it:
- A few simple ingredients
- Seasoned to your liking
- Easy to scale up or down
- Very little prep
- Hands-off cooking
Ingredient Information And Substitutions
- Salmon filets- Fresh or frozen, whichever is easiest! Be sure to thaw frozen filets completely and pat dry before seasoning.
- Lime- Fresh-squeezed juice will give you the best flavor. I used ½ of a lime for the fish, plus more for the topping.
- Seasonings- We've got kosher salt and freshly ground black pepper, of course, plus garlic powder, cumin, and chili powder.
- Olive oil cooking spray- To prevent sticking. Any spray will work, I just like the extra flavor from the olive oil.
- Avocado Salsa- A tasty blend of tomatoes, avocado, red onion, hot peppers, and cilantro, plus extra lime juice. It's so fresh and flavorful — the perfect way to liven up the fish. You can get the full avocado salsa recipe here.
How To Make Chili Lime Salmon
Step 1- Season the fish.
Remove filets from the refrigerator and let them come to room temperature while you preheat the oven to 400 degrees F. Spray a baking pan with cooking spray.
Add the salmon to the pan, leaving a little space between each filet. Squeeze lime juice over the top, then season each piece as much as you'd like.
Step 2- Bake.
Place salmon in the oven and bake for 15-20 minutes or until done. While the salmon bakes, mix together the avocado salsa and refrigerate until ready to use
Add another squeeze of lime juice, then top the salmon with avocado salsa and dig in!
Frequently Asked Questions
Avoid factory-farmed fish whenever possible! Sockeye and king are top choices for wild-caught salmon, but any kind can be baked. Look for filets that are firm, bright pink, and well marbled.
Add some moisture before baking (in this case, lime juice) and avoid overcooking the fish. It's done as soon as it reaches an internal temperature of 145 degrees F.
I usually do! It helps keep the filets moist and also prevents them from sticking to the pan. Make sure to bake skin side down.
The skin is nutrient-rich, and edible- my youngest daughter loves it. You you can also skip eating the skin and just focus on the flesh.
Tips For Making This Salmon Avocado Recipe
- Take the fish out of the fridge before even turning on your oven. This allows it a little extra time to get closer to room temperature.
- Make the salsa ahead of time too. Not too far ahead, but just enough for the flavors to have a chance to marry.
- Spray your pan with olive oil cooking spray to prevent sticking. Or better yet, line it with a Silpat or parchment for easier clean up!
- Adjust the seasonings to taste. I left the amounts open for that reason. Make sure you squeeze on the lime juice first so you don't wash away all those great seasonings!
- It's savory, not spicy, but you can add some cayenne or red pepper flakes if you're craving some heat.
- No need to flip. Place the fish skin side down and then let it do its thing. The top will get a little bit crispy while the center cooks through.
- Let it rest if you can. Just a few minutes is enough to keep the fish nice and juicy.
- Ingredients to prep ahead- Make the salsa topping.
- Leftovers and storage- Keep the fish and avocado salsa in separate containers. Refrigerate for 2-3 days, then reheat salmon filets in the microwave or oven until warmed through.
What To Serve With Baked Sockeye Salmon
Because it's topped with an incredible chunky avocado salsa, the veggies are practically covered! I'll usually whip up a quick batch of rice, but you can also serve it over greens for a hearty salad. Here are a few more ideas to round out your meal:
- Grilled Artichokes
- French Carrot Salad
- Cilantro Lime Cauliflower Rice
- Vicky's Easiest Ever Tabouli
- Lemon Pistachio Cake
Other Salmon Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Baked Chili Salmon
Ingredients
- Olive oil cooking spray
- 4 filets salmon
- ½ lime
- ½ teaspoon Kosher salt to taste
- ¼ teaspoon Ground black pepper to taste
- ½ teaspoon Garlic powder to taste
- ½ teaspoon Cumin to taste
- ½ teaspoon Chili powder to taste
- Chunky Avocado Salsa
Instructions
- Preheat the oven to 400 degrees F and spray pan with cooking spray.
- Place salmon filets onto the pan and squeeze the juice from the half lime onto the salmon.
- Season the fish to taste with salt, pepper, garlic powder, cumin and chili powder.
- Bake for 15-20 minutes or until they reach an internal temperature of 145 degrees.
- Top with Chunky Avocado Salsa and serve immediately.
Video
Notes
- Take the fish out of the fridge before even turning on your oven. This allows it a little extra time to get closer to room temperature.
- Make the salsa ahead of time too. Not too far ahead, but just enough for the flavors to have a chance to marry.
- Spray your pan with olive oil cooking spray to prevent sticking. Or better yet, line it with a Silpat or parchment for easier clean up!
- Adjust the seasonings to taste. I left the amounts open for that reason. Make sure you squeeze on the lime juice first so you don't wash away all those great seasonings!
- It's savory, not spicy, but you can add some cayenne or red pepper flakes if you're craving some heat.
- No need to flip. Place the fish skin side down and then let it do its thing. The top will get a little bit crispy while the center cooks through.
- Let it rest if you can. Just a few minutes is enough to keep the fish nice and juicy.
- Ingredients to prep ahead- Make the salsa topping.
- Leftovers and storage- Keep the fish and avocado salsa in separate containers. Refrigerate for 2-3 days, then reheat salmon filets in the microwave or oven until warmed through.
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