Baked Chili Salmon

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.

Course Main Course

Cuisine American

Diet Gluten Free, Low Calorie

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 7kcal

Author Jessy Freimann

Equipment

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.

Nutrition