Chili Lime Baked Salmon With Avocado Salsa
Chili lime salmon has tangy and bold flavors of ground chili seasoning with lime zest, it’s topped with a creamy avocado salsa and an extra squeeze of lime juice. The perfect light and healthy summer dinner meal! (Jump to Recipe)
This warmer weather has me craving all things salsa fresca, lemonade, and tropical fruit. With that comes chili lime seasoned salmon and dollops of freshly prepped chunky avocado salsa infused with lime juice.
Make The Avocado Salsa
The main ingredient is the avocado so I use two diced avocados.
I toss in a few more traditional salsa ingredients like tomatoes (cherry tomatoes to make the texture more fun), red onion, cilantro, and lime juice. Mix all of the ingredients in a bowl and it’s ready to top anything from salmon to chicken to fajitas.
Make The Chili Lime Seasoning
The main ingredients here are the chili powder and lime zest.
The add on ingredients to spice up the overall taste are paprika, garlic powder, salt, and sugar (for a hint of sweetness.)
Combine all of these ingredients in a small bowl and it’s good to go.
Salmon Details
I always opt for wild caught salmon when possible for nutritional benefits. In this case, Trader Joe’s carries them in packs of two medium-sized fillets. Each of these fillets are good for two servings. If you’re using individual serving-sized fillets, use four for this recipe. Overall, aim for 1 1/2 pounds of salmon for this recipe.
Always pull out the salmon from the refrigerator about 10-15 minutes before it hits the oven. This will slightly bring it closer to room temperature and ultimately help with even cooking all throughout the salmon fillets. You don’t want the outside of the fillets to overcook while the center of the fillet is finishing up.
Cooking time will depend on thickness of salmon fillets. Salmon fillets will typically cook anywhere from 8-12 minutes. A safe way to gauge this is to use a thermometer to check the internal temperature which should reach 145 degrees F when they’re done.
Whenever you pull out salmon from the oven, let it rest a few minutes just like you would steak or chicken before slicing it or serving it.
Top the baked chili lime salmon with freshly prepped avocado salsa and serve over hot jasmine rice.
If you love this chili lime salmon recipe, be sure to check out a few of my favorite!
Crock-Pot Honey Garlic Chicken
Three-Cheese Italian Sausage Stuffed Shells
Tomato and Basil Tortellini Soup
Cajun Shrimp Fettuccine Alfredo
If you make this Chili Lime Baked Salmon With Avocado Salsa, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Instagram, @fettysfoodblog with your creation.
Chili Lime Baked Salmon With Avocado Salsa
Ingredients
For The Avocado Salsa
- 2 avocados, diced
- 8 oz cherry tomatoes, sliced (about 1-1⅓ cup)
- ¼ cup red onion, finely chopped
- ⅓ cup cilantro, chopped
- 1 lime, juiced
- ½ teaspoons salt
For The Salmon
- 2 teaspoons chili powder
- ½ teaspoons paprika
- ¼ garlic powder
- ½ salt
- ¼ granulated sugar
- 1 lime, zested (plus more limes for serving)
- 2 medium salmon fillets (or 4 individual cut fillets)
- 2 tablespoons olive oil
Instructions
- Remove salmon from refrigerator 10-15 minutes before baking, this will help it come to room temperature and with even cooking.
- Preheat oven to 400 degrees F.
- To make the avocado salsa, combine all of the avocado salsa ingredients in a medium bowl and set aside until ready to use.
- In a small bowl, combine chili powder, paprika, garlic powder, salt, sugar, and lime zest.
- Place salmon in baking dish. Pat dry with paper towels. Rub with olive oil. Rub salmon evenly with chili lime seasoning. Place into the oven and bake for 10 minutes, or until internal temperature reads 145°F.
- Remove from oven, let rest 5 minutes before serving. Serve over rice with avocado salsa and lime wedges.
This looks magical. Can’t wait to try it!
It’s so so delicious, especially with wild salmon and fresh seasonal produce! Hope you enjoy!