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Sheet Pan Chili Lime Salmon Recipe
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.
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Prep Time 5 minutes
Cook Time 40 minutes
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.