Zesty Citrus Baked Salmon (Lemon, Lime & Chili!)
Zesty Lemon Baked Salmon – moist tantalizing salmon fillets perfectly baked and infused with the zesty flavors of lemon, lime, and chili. Heart-healthy salmon can be on your table in under 15 minutes, making it perfect for busy weeknights!
This baked salmon with lemon is an easy, healthy, and delicious recipe for any day of the week! Paired with chili lime and zesty lemon seasonings, give citrus salmon a fresh, bright, and tangy kick to please even the pickiest eaters. And, since it’s baked in the oven, clean-up is a breeze!
Seafood recipes are an easy, flavorful, and healthy way to change up your dinner menu. If you love seafood as much as we do try our Grilled Blackened Salmon, Lemon Parmesan Tilapia, Zesty Grilled Shrimp Bowl, and Baja Shrimp Tacos.
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Why You’ll Love This Chili Lime Salmon
I have to tell you…..this baked salmon recipe has been my #1 favorite meal for a few years now. We occasionally change up the seasoning, but 99% of this time, this is how I make it and EVERY. SINGLE. TIME. I say “damn this salmon is good!! lol. I bake salmon for dinner once a week and still can’t get enough. It’s quick, easy, healthy, and oh so delicious! I hope you love it as much as I do!
- Zesty Citrus Baked Salmon is perfect for a quick and healthy weeknight meal.
- You only need a lined baking sheet, pastry brush, and an instant-read thermometer (optional) to throw together this sensational baked salmon recipe.
- This is an easy-baked salmon recipe that only requires four ingredients and under 15 minutes to make!
- Lemon, lime, and chili are a classic flavor combination perfect for citrus salmon.
- Salmon is packed with protein and omega-three fatty acids, which are great for your heart.
- Chili lime salmon is gluten-free, grain-free, low-carb, and keto.
Ingredients For This Zesty Baked Salmon Recipe
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- Skin On Salmon – the skin is much easier to remove after baking; use equal-sized fillets for even cooking.
- Melted Butter Or Olive Oil – I prefer to use butter for this baked salmon recipe. However, if you’re looking for a healthier option, olive oil will work just as well.
- Weber Zesty Lemon Seasoning – a dynamic blend of salt, garlic, onion, red pepper, and the power of lemon.
- Chili Lime Seasoning – flavorful but mild chili peppers, lime, and sea salt.
- Garnish – Fresh Lemon Slices and Fresh Parsley
How To Choose The Best Fillet For Chili Lime Salmon
Wild-caught salmon is always the best option but not always available, depending on the season and where you live. Frozen wild-caught salmon is often high quality since it is flash frozen immediately after processing. When making baked citrus salmon, you want to make sure you’re using a good quality fillet.
Here are a few tips when choosing fillets for chili lime salmon:
- Fresh is best – avoid salmon that appears dry, has browning around the edges, or the skin is curling. Fresh salmon should be moist and have a shiny appearance if it wasn’t previously frozen.
- Center is better – look for the center cuts, which provide a more uniform thickness for even cooking.
- Skin is good – you’ll want to choose a fillet with the skin on even if you take it off after baking. The layer of fat between the skin and the salmon fillet keeps the fish more tender and moist because it helps protect baked salmon from becoming dry.
- Know before you go – “Atlantic” salmon is an endangered and protected species. Almost all Atlantic salmon available in the US is farm-raised. Most Pacific salmon is wild-caught or line-caught. Five of the seven species of Pacific salmon are found in North American waters: sockeye, coho, chinook, pink, and chum.
How To Make Citrus Baked Salmon
Place room temperature salmon, skin side down, on a lined sheet pan, and pat dry. Brush the tops and sides with melted butter or olive oil, and sprinkle with your desired seasonings. Trust me, the Chili Lime and Weber’s Zesty Lemon seasonings are so worth it!
Bake in a preheated oven, then a quick hit under the broiler to finish off with a slight crisping on top. Fork flakey and 145° F in the thickest part, an aromatic rest for 2-3 minutes, and your savory citrus baked salmon dish is ready.
Remove the skin if you like before serving and garnish with a fresh lemon slice and parsley.
Baked Salmon With Lemon Recipe Tips
- It’s key to use salmon fillets equal in size; this helps to ensure they cook evenly.
- I like to bring the salmon close to room temperature before baking. This will help the salmon cook more evenly simply by removing it from the refrigerator about 30 minutes before baking.
- Line a sheet pan with foil for quick and easy clean-up!
- I like to buy salmon with the skin on it because we think it has better flavor. You can serve with the skin on or off.
- If you don’t want to eat the skin, it’s easy to remove after the salmon is cooked. Once it’s cooled a bit, you can simply peel the skin off.
- Ask for center-cut fillets when shopping for salmon; they are more uniform in size.
- NOTE: Weber Zesty Lemon Seasoning is not the same as lemon pepper; it’s salty but does not contain pepper. I love the zip flavor it brings to the salmon, and paired with the Chili Lime, it is a fabulous flavor combo!
- Bake salmon uncovered.
How To Reheat & Store Citrus Baked Salmon
Zesty lemon baked salmon is best served fresh, but if you have leftovers, they can be stored in an airtight container in the fridge for up to two days.
To reheat, simply place the salmon on a sheet pan and heat in a preheated 350°F oven until warmed through. Alternately you can wrap chili lime salmon in a foil pouch with a slice of lemon and a small pat of butter when heating in the oven.
You can also reheat zesty lemon salmon in the microwave, but be careful not to overcook it.
Can I freeze cooked salmon?
Yes! This citrus-baked salmon freezes well. Place the cooked and cooled salmon in a freezer-safe container and freeze for up to two months. You can also cover the chili salmon tightly with plastic wrap. For safe measure, encase in an extra layer of aluminum foil before freezing.
Thaw the salmon overnight in the fridge when you’re ready to eat. Then, reheat as directed above.
Baked Salmon FAQs
Do I need to remove the skin from the salmon?
No, you don’t need to remove the skin for citrus salmon. But, if you don’t want to eat the skin, you can remove the skin once the salmon is cooked. After the salmon has cooled a bit, you can simply peel the skin off – I just slide my fish spatula between the skin and the meat when serving.
What temperature should you bake/cook salmon?
The FDA advises that baked salmon is done when it reaches an internal temperature of 145° F in the thickest part.
How to tell if the salmon is cooked/done?
A digital thermometer is the most accurate way to know if you’re salmon is done. 125° to 140°F is medium-rare, and anything over 145° is well done. Overcooked salmon is bland and dry.
If you don’t have a digital thermometer, the easiest way to tell if salmon is cooked through is to use a fork to gently press down on the top of the baked salmon, If it flakes easily and the flesh looks opaque it’s time to come out of the oven!
How long should you bake salmon?
Salmon bakes pretty quickly! How long you should bake salmon depends on how thick it is. The general rule is 6 minutes per inch of thickness.
What Should I Serve With Oven Baked Salmon?
For dinner, we like to serve salmon with a grain, like rice or risotto, and some veggies like Roasted Parmesan Asparagus or a simple side salad. You can also serve salmon with Mashed Potatoes, Sauteed Green Beans, and Pull-Apart Garlic Rolls for dinner guests along with an oak-aged Chardonnay or Spicy Ranch Water cocktails.
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- Allow salmon to come close to room temperature by removing them from the refrigerator about 30 minutes before prepping and baking.
- Preheat oven to 375° and line a sheet pan with foil.
- Place the salmon portions skin side down on the foil-lined pan and pat dry with a paper towel. Brush or drizzle the top and sides with melted butter or olive oil. Sprinkle with lemon seasoning and chili lime seasoning (or your desired seasonings)
- Bake 10 minutes, then turn the oven to broil and continue broiling for 1-2 minutes. Just enough to get a little crispy on top. When the salmon flakes easily with a fork, it's ready. Or 140° F in the thickest part with an instant-read thermometer.
- Remove the pan from the oven and let the salmon rest 2-3 minutes before serving with the skin on or off, a fresh lemon slice, and parsley to garnish.
*I like to remove the salmon from the refrigerator about 30 minutes before baking, to bring it close to room temperature. This will help the salmon to bake evenly. Also, if you use melted butter over cold salmon, the butter will solidify, bringing the salmon close to room temperature will prevent this.
I like to buy salmon with the skin on because we think it has better flavor. You can serve with the skin on or off.
If you don't want to eat the skin, you can remove the skin once the salmon is cooked. After the salmon has cooled a bit, you can simply peel the skin off (I just slide my fish spatula between the skin and the meat.
Use salmon portions that are equal in size so that they cook evenly.
NOTE: Weber Zesty Lemon Seasoning is not the same as lemon pepper, it's salty but does not contain pepper. I love the zip flavor it brings to the salmon and paired with the Chili Lime is a fabulous flavor combo! If you are using these two seasonings, you will not need to salt and pepper your salmon.
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Nutrition Information:Yield: 4 Serving Size: 6 ounces
Amount Per Serving: Calories: 387Total Fat: 24gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 115mgSodium: 391mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 38g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.