Pan Chili Lime Salmon Recipe, Its Ingredients, Instructions

A quick and wholesome weeknight supper is sheet pan chili lime salmon with fajita flavors and a charred, crispy roasted trio of peppers.

Chili lime salmon on a sheet pan! Never had a flavor like THIS! I’ve had this recipe on my long list of things to make (the list now stands at 286 recipes, God help me). To test this out, I pushed all of those to the side. Why

Because so many of you have been asking about the easiest and quickest way to prepare salmon and whether it would go well with the flavors in the Chilli Lime Chicken Fajita Salad.

So, here it is after a few Salmon goodness changes.

With a KAPOW of flavors, salmon and peppers are ready in approximately 10 minutes (give or take a few minutes, depending on your choice for doneness).

Not only was this fast and easy to cook, but the tastes of this salmon are also fantastic.

This fish recipe, which you guys have been requesting, has a base of lime juice, a hint of cumin and garlic, and subtly red chili flakes.

What could be simpler than a coating, baking, and, er, eating? As a result, that is all there is. Each guest I served wanted two pieces of salmon instead of one since the fillets are so large.

That’s a significant statement. especially in a home full of folks who don’t particularly love salmon.

The peppers surprised me because I wasn’t sure they would go well with the fish. Roasted and all burnt.

For the way we enjoy our salmon, I found that 10 minutes of cooking was more than enough, and the peppers were still crunchy, and flavorful, but burnt around the edges.

If you like softer peppers, remove the salmon once it has reached your preferred doneness and return the peppers to the oven to finish roasting.

INGREDIENTS

• 1/2 cup freshly squeezed lime juice (or juice of 2 limes)
• 1/4 cup fresh chopped parsley
• 2 tablespoons olive oil
• 2 tablespoons water
• 1 tablespoon minced garlic (or 4 crushed garlic cloves)
• 1 1/2 teaspoons red chili flakes (adjust to your preference of spice)
• 1 teaspoon ground Cumin
• 1 1/2 teaspoons salt
• 1 tablespoon honey
• 4 salmon fillets (wild caught if possible)
• 1 red bell pepper (capsicum), deseeded and chopped
• 1 green bell pepper (capsicum), deseeded and chopped
• 1 yellow bell pepper (capsicum), deseeded and chopped
• 1 onion, cut into wedges

INSTRUCTIONS

1. Set the oven to the highest grill or broil setting. Cooking oil spray should be used to coat a baking sheet tray; set aside.
2. Garlic, chili flakes, cumin, salt, lime juice, parsley, olive oil, water, and parsley are all whisked together. When the honey is added, whisk the mixture one more to ensure that the honey is thoroughly incorporated. Place the salmon fillets, peppers, and onion in a single layer on the baking sheet that has been prepared. Pour the marinade over everything. Toss the peppers, onion, and fish with the marinade to evenly coat everything.
3. When the salmon is cooked to your preference, broil or grill the peppers for about 10 minutes, or until the edges are just starting to sear (about 10 minutes). Remove from the oven, then garnish with the remaining marinade, lime wedges, and other desired toppings. (If the peppers are not cooked enough for you, simply remove the salmon to a platter and re-roast the peppers in the oven until they are.)