Chili Lime Salmon with Pineapple Salsa is a seasoned salmon filet baked in the oven and served with fresh pineapple salsa. Every single taste tester thought this was one of the BEST salmon recipes they had ever tried! Try my Blackened Salmon with Avocado Corn Salsa for another delicious salmon meal.
Chili Lime Salmon with Pineapple Salsa
This salmon recipe had rave reviews from everyone who tried it. The salmon filet was perfectly seasoned and then baked in the oven for a moist and tender result. Then, on top of that, literally, was the homemade pineapple salsa, which complemented the seasonings on the salmon. In fact, the pineapple salsa is the same recipe I used in my Sheet Pan Chicken recipe and can also be used in a variety of ways!
Chili Lime Salmon Ingredients
There are two parts to this recipe–the seasoned, oven-baked salmon and the pineapple salsa. Both are delicious on their own, but when paired, the flavors are truly delightful.
Salmon: Salmon is full of nutritious value. It is full of Omega-3 fatty acids, which help lower blood pressure and reduce inflammation. Salmon is also a wonderful source of protein and contains many vitamins and nutrients that are extremely beneficial. You will cook the salmon filet with the skin on, which I will go into more detail below.
Salmon Seasonings: The salmon is seasoned with chili powder, salt, onion powder, garlic powder, cumin, and granulated sugar.
Pineapple Salsa: In the salsa, you could use either fresh or canned pineapple. However, just be sure the pineapple has been finely diced.
How to Know when Salmon is Done Cooking
Salmon is a food that has so many health benefits, so eating salmon a couple of times a week has the most benefits. And, with a recipe as delicious as this Chili Lime Salmon, why not? However, it can be tricky to cook. First of all, let the salmon sit out at room temperature for 15-20 minutes before cooking it. This will help it cook more evenly.
According to the United States Department of Agriculture, salmon is cooked through when the thickest part of the filet is 145°F on a meat thermometer. But, you can remove salmon from the oven, skillet, or grill closer to 130°F for a medium-cooked salmon; it will continue to cook after being removed from heat.
If you don’t have a thermometer, salmon is done cooking when it is a bit flaky when using a fork. Be careful to not overcook salmon; that will make it dry. The outside should be an opaque pink when cooked. In addition, the cook times will vary depending on the cooking method and the size of the filets. If possible, I would definitely recommend a meat thermometer.
Do I Cook Salmon with the Skin On or Off?
Unless you are poaching the salmon, I recommend leaving the skin on. The skin acts as a barrier between the flesh and the hot sheet pan (in this case) or grill. Cook the salmon skin-side down, which helps prevent the most delicate flesh of the filet from overcooking.
Is Salmon Skin Edible?
This is really up to you. Some folks prefer to remove the skin and some folks never remove it. Generally speaking, salmon skin is safe to eat.
Can I Make the Salsa Ahead of Time?
The pineapple salsa is definitely best when served fresh. However, you could make it ahead of time and store it in a sealed container for up to four days. It will make 2 cups of salsa.
Chili Lime Salmon with Pineapple Salsa
Chili Lime Salmon with Pineapple Salsa is a seasoned salmon filet baked in the oven and served with fresh pineapple salsa.
- 1 cup (225g) pineapple, fresh or canned, finely diced
- 1 cup (180g) Roma tomatoes, about 2 tomatoes, finely diced
- 2 tablespoons fresh cilantro, chopped
- ¼ cup (40g) red onion, finely diced
- 1 medium jalapeño pepper, seeded and diced (approximately ¼ cup)
- 4 tablespoons lime juice, about 2 limes, or use bottled lime juice
- ¼ teaspoon kosher salt
- 2½ pounds salmon filet, skin on
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ¼ teaspoon granulated sugar
- 1 medium lime, for garnish
In a medium bowl, combine pineapple, tomatoes, cilantro, red onion, jalapeño, lime juice, and salt. Chill until ready to serve.
Position the oven rack in the center position. Preheat the oven to 400°F and spray a baking sheet with nonstick cooking spray.
Place salmon filet skin-side down on the prepared baking sheet and drizzle the salmon with olive oil.
In a small bowl, add chili powder, salt, onion powder, garlic powder, cumin, and sugar. Evenly sprinkle over the salmon, gently rubbing it on the salmon.
Bake 15-18 minutes, or until flakey. (For medium, cook the salmon to an internal temperature of 130°F.)
Serve warm, topped with pineapple salsa and lime juice.