Ingredients
4 (6-ounce) wild salmon fillets
1/4 cup fresh lime juice (about 2 limes)
1/4 cup olive oil
1 tablespoon chili powder (smoked if available)
1 teaspoon ground cumin
1 teaspoon smoked paprika
2 cloves garlic (minced)
1 teaspoon sea salt
1/2 teaspoon black pepper
Optional garnish: chopped fresh cilantro, sliced avocado, or lime wedges
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment paper.
In a bowl, whisk lime juice, olive oil, chili powder, cumin, paprika, garlic, salt, and pepper.
Add salmon fillets to the marinade, ensuring even coating. Marinate for 15 minutes.
Place fillets on the prepared baking sheet. Sear skin-side down in a hot skillet for 1-2 minutes until golden (optional but recommended for texture).
Bake for 10-12 minutes, until salmon flakes easily and reaches 145°F internal temperature.
Garnish with cilantro or avocado if desired. Serve immediately.
Notes
Adjust chili powder amount to control spice level
Can substitute grilled or broiled cooking method
Marinate up to 1 hour or overnight in the refrigerator
Store leftovers in an airtight container for up to 2 days
For a gluten-free version, ensure chili powder is certified gluten-free
- Prep Time: 15
- Cook Time: 12
- Category: High Protein Meals
- Method: Baking with pan-searing (optional)
- Cuisine: American, Mexican-inspired
- Diet: High Protein
Nutrition
- Serving Size: 1 salmon fillet
- Calories: 550
- Sugar: 2g
- Sodium: 650mg
- Fat: 35g
- Saturated Fat: 9g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 50g
- Cholesterol: 320mg