Sheet Pan Salmon Recipe
This sheet pan chili lime salmon is an easy weeknight dinner made with tender salmon fillets, colorful bell peppers, and onion tossed in a bold citrusy chili lime sauce. Fresh, flavorful, and ready in about 30 minutes, it is the perfect salmon sheet pan dinner for busy nights.
Servings: 4 servings
Calories: 394kcal
Ingredients
- 4 salmon fillets - about 5 to 6 ounces each
- 3 bell peppers - seeded and chopped
- 1 onion - peeled and cut into wedges
For the Chili Lime Sauce
- 2 limes - juiced
- 1 orange - zested and juiced
- 2 tablespoons olive oil
- 2 tablespoons sweet chili sauce - (store-bought or homemade)
- 2 tablespoons water
- 1 tablespoon soy sauce
- 6 cloves garlic - minced
- ¼ cup freshly chopped parsley
- ¼ cup freshly chopped cilantro
- ½ teaspoon salt
- ½ teaspoon ground cumin
- 1 teaspoon red chili flakes - (optional)
Instructions
- Preheat oven. Preheat the oven to high broil and line a large rimmed baking sheet with aluminum foil. If your pan feels crowded or you want extra vegetables, prepare a second sheet pan as well.
- Prepare marinade. In a medium bowl, whisk together the lime juice, orange zest and juice, olive oil, soy sauce, sweet chili sauce, and water. Add the garlic, parsley, cilantro, salt, cumin, and red chili flakes (optional), then whisk again until fully combined.
- Arrange on the sheet pan. Arrange the salmon fillets, bell peppers, and onion on the prepared baking sheet, placing the salmon skin-side down if using skin-on fillets.
- Coat with sauce. Spoon about half of the chili lime sauce over the salmon and vegetables. Gently toss the vegetables to coat, and brush or spoon some of the sauce over the tops of the salmon fillets.
- Broil. Broil for 10 to 12 minutes, rotating the pan once halfway through cooking, until the vegetables are tender and lightly charred and the salmon flakes easily with a fork. Check that the salmon has reached an internal temperature of 145°F at the thickest part, then remove it from the oven.
- Garnish and serve. Serve immediately with the remaining sauce spooned over the top. Garnish with extra cilantro, lime wedges, or additional sweet chili sauce if desired.
Notes
- Salmon: You can use individual salmon fillets or one whole side of salmon. If using fillets, choose pieces that are similar in size and thickness so they cook evenly. Wild salmon is leaner, firmer, and often cooks a little faster, while farmed salmon is richer, fattier, and usually thicker.
- Sauce: The chili lime sauce is bright, citrusy, slightly sweet, and a little spicy. For a milder version, reduce or omit the red chili flakes. For a sweeter sauce, add a little extra sweet chili sauce or a small drizzle of honey. Lemon juice can also be added to the sauce or served on the side for extra brightness.
- Vegetables: Bell peppers and onion work well because they cook quickly under the broiler. You can also swap in asparagus, zucchini, broccolini, green beans, or bok choy. Just choose vegetables that cook in about the same amount of time as the salmon.
- Watch the broiler closely: Start checking for doneness around the 10-minute mark.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat gently in a 300°F oven or in the microwave in short intervals until warmed through.
- Freezing is not recommended: The cooked salmon can dry out and the vegetables may become watery and soft after thawing.
Nutrition
Calories: 394kcal | Carbohydrates: 22g | Protein: 37g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 94mg | Sodium: 720mg | Potassium: 1223mg | Fiber: 5g | Sugar: 13g | Vitamin A: 3489IU | Vitamin C: 150mg | Calcium: 76mg | Iron: 3mg
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