Sheet Pan Chili Lime Salmon Recipe

Sheet Pan Chili Lime Salmon Recipe | Zesty & Flavorful

I have to tell you this Sheet Pan Chili Lime Salmon Recipe is one of my favorite quick dinners. The first time I made it, I was amazed by how bold the flavors were with so little effort. The combination of zesty lime, gentle heat from chili, and tender salmon is absolutely perfect.

I love how everything cooks together on one pan, making cleanup easy. Every bite feels fresh, colorful, and satisfying. You can also enjoy a refreshing dessert drink after dinner, like a Coke Float or a Melon Soda Float, to round off the meal.

Ingredients

• 1/2 cup lime juice — freshly squeezed gives the salmon a bright, tangy flavor.
• 1/4 cup fresh parsley — fresh parsley adds a fresh herbaceous note; dried won’t be the same.
• 2 tablespoons olive oil — extra virgin olive oil keeps the salmon moist and enhances roasting.
• 2 tablespoons of water — balances the acidity of the lime and helps the marinade coat evenly.
• 1 tablespoon garlic, minced — fresh garlic gives a stronger aroma and better flavor than pre-minced.
• 1 1/2 teaspoons red chili flakes — adjust based on your preferred spice level.
• 1 teaspoon ground cumin — adds warmth and depth without overpowering the fish.
• 1 1/2 teaspoons salt — essential to bring out all the flavors.
• 1 tablespoon honey — a touch of sweetness that helps the marinade caramelize.
• 4 salmon fillets — choose fresh, center-cut fillets for even cooking.
• 1 red bell pepper, deseeded and chopped — adds sweetness and vibrant color.
• 1 green bell pepper, deseeded and chopped — adds mild bitterness and crunch.
• 1 yellow bell pepper, deseeded and chopped — naturally sweet and brightens the dish.
• 1 onion, cut into wedges — adds depth and caramelizes beautifully during roasting.

Note: Several servings — this recipe serves approximately 4 people.

Variations

This recipe is very flexible, making it easy to customize.

• Dairy-Free: Naturally dairy-free and suitable for lactose-free diets.
• Sugar-Free: Skip the honey or replace it with a sugar-free sweetener.
• Extra Spicy: Increase chilli flakes or add cayenne pepper.
• Citrus Twist: Add lime zest or a splash of orange juice for extra brightness.
• Vegetable Boost: Add zucchini, asparagus, or cherry tomatoes.

Cooking Time

Here’s how long the recipe takes from start to finish:

• Prep Time: 5 minutes
• Cooking Time: 40 minutes
• Total Time: 45 minutes

Equipment You Need

These tools will help make the process smooth and easy.

• Large Sheet Pan — allows salmon and vegetables to cook evenly.
• Mixing Bowl — for preparing the chili lime marinade.
• Measuring Cups & Spoons — ensures accurate seasoning.
• Whisk or Fork — helps blend marinade ingredients thoroughly.
• Knife & Cutting Board — used for prepping vegetables and salmon.
• Oven Mitts — essential for handling the hot pan safely.

How to Make Sheet Pan Chili Lime Salmon Recipe

This method keeps everything simple and stress-free.

Prepare the Oven and Pan

Start by preheating your oven to a high broil or grill setting. Lightly grease a large sheet pan to prevent sticking. A hot oven helps create beautifully roasted vegetables and flaky salmon.

Prepare the Chili Lime Marinade

In a bowl, whisk together lime juice, parsley, olive oil, water, garlic, chilli flakes, cumin, salt, and honey. Mix until well combined. This marinade will flavor both the salmon and vegetables.

Arrange Salmon and Vegetables

Place the salmon fillets, bell peppers, and onion wedges on the sheet pan in a single layer. Pour half of the marinade over everything and gently toss the vegetables. Turn the salmon to coat evenly.

Roast the Ingredients

Place the pan in the oven and broil until the peppers begin to char and the salmon starts to turn opaque. This usually takes around 8–10 minutes depending on thickness.

Glaze and Finish Cooking

Brush the remaining marinade over the salmon and vegetables. Return the pan to the oven and broil for another 30–60 seconds to achieve a glossy, caramelized finish.

Serve Immediately

Remove from the oven and plate the salmon with vegetables. Spoon any remaining juices over the top and finish with extra lime juice if desired.

Additional Tips for Making This Recipe Better

After making this recipe several times, here are my personal tips:

• I always pat the salmon dry before marinating so the flavor sticks better.
• I let the vegetables slightly char for extra sweetness.
• A final squeeze of fresh lime brightens everything.
• I reduce chilli flakes if serving kids or spice-sensitive guests.
• Lining the pan with foil makes cleanup effortless.

How to Serve Sheet Pan Chili Lime Salmon Recipe

This dish looks as good as it tastes.

Serve the salmon warm with steamed rice, quinoa, or cauliflower rice to soak up the juices. Add lime wedges and sprinkle extra parsley for garnish. For presentation, place the salmon in the center and surround it with colorful roasted vegetables. A simple green salad pairs beautifully on the side.

Nutritional Information

This recipe offers a healthy balance of nutrients.

• Calories: Approximately 368 per serving
• Protein: Around 35 grams per serving
• Carbohydrates: About 16 grams
• Fat: Roughly 18 grams, mostly healthy fats

Make Ahead and Storage

Storing

Allow the salmon to cool completely before storing. Keep in an airtight container in the refrigerator for up to 2–3 days.

Freezing

Cooked salmon can be frozen for up to 1 month. Wrap tightly to avoid freezer burn, though texture may soften slightly after thawing.

Reheating

Reheat gently in the oven at a low temperature or microwave in short intervals. Avoid overheating to prevent the salmon from drying out.

Why You’ll Love This Recipe

There are so many reasons to keep this recipe on repeat:

• Easy One-Pan Meal: Minimal prep and cleanup make it perfect for busy days.
• Bold, Fresh Flavor: Lime and chilli create a vibrant taste in every bite.
• Healthy and Filling: High protein and nutritious without feeling heavy.
• Highly Versatile: Works with different vegetables and spice levels.
• Great for Weeknights: Fast, reliable, and family-friendly.

Ben Carraoli

Sheet Pan Chili Lime Salmon Recipe

I have to tell you this Sheet Pan Chili Lime Salmon is one of my favorite quick dinners. The first time I made it, I was amazed by how bold the flavors were with so little effort. The combination of zesty lime, gentle heat from chili, and tender salmon is absolutely perfect.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 40 minutes mins

Servings: 4

Ingredients Method Notes

Ingredients

  

• 1/2 cup lime juice — freshly squeezed gives the salmon a bright tangy flavor.
• 1/4 cup fresh parsley — fresh parsley adds a fresh herbaceous note; dried won’t be the same.
• 2 tablespoons olive oil — extra virgin olive oil keeps the salmon moist and enhances roasting.
• 2 tablespoons of water — balances the acidity of the lime and helps the marinade coat evenly.
• 1 tablespoon garlic minced — fresh garlic gives a stronger aroma and better flavor than pre-minced.
• 1 1/2 teaspoons red chili flakes — adjust based on your preferred spice level.
• 1 teaspoon ground cumin — adds warmth and depth without overpowering the fish.
• 1 1/2 teaspoons salt — essential to bring out all the flavors.
• 1 tablespoon honey — a touch of sweetness that helps the marinade caramelize.
• 4 salmon fillets — choose fresh center-cut fillets for even cooking.
• 1 red bell pepper deseeded and chopped — adds sweetness and vibrant color.
• 1 green bell pepper deseeded and chopped — adds mild bitterness and crunch.
• 1 yellow bell pepper deseeded and chopped — naturally sweet and brightens the dish.
• 1 onion cut into wedges — adds depth and caramelizes beautifully during roasting.

Method

 

1. Start by preheating your oven to a high broil or grill setting. Lightly grease a large sheet pan to prevent sticking. A hot oven helps create beautifully roasted vegetables and flaky salmon.
2. In a bowl, whisk together lime juice, parsley, olive oil, water, garlic, chilli flakes, cumin, salt, and honey. Mix until well combined. This marinade will flavor both the salmon and vegetables.
3. Place the salmon fillets, bell peppers, and onion wedges on the sheet pan in a single layer. Pour half of the marinade over everything and gently toss the vegetables. Turn the salmon to coat evenly.
4. Place the pan in the oven and broil until the peppers begin to char and the salmon starts to turn opaque. This usually takes around 8–10 minutes depending on thickness.
5. Brush the remaining marinade over the salmon and vegetables. Return the pan to the oven and broil for another 30–60 seconds to achieve a glossy, caramelized finish.
6. Remove from the oven and plate the salmon with vegetables. Spoon any remaining juices over the top and finish with extra lime juice if desired.

Notes

• I always pat the salmon dry before marinating so the flavor sticks better.
•  I let the vegetables slightly char for extra sweetness.
• A final squeeze of fresh lime brightens everything.
•  I reduce chilli flakes if serving kids or spice-sensitive guests.
•  Lining the pan with foil makes cleanup effortless.