Chili Lime Baked Salmon is a complete dinner – all made on one tray! Crunchy golden roast potatoes with a chili, lime and honey glazed salmon that’s beautifully caramelised and juicy on the inside. Oh – and beans. Because it wouldn’t be a complete meal without some greens!
In my humble opinion, salmon is best cooked in a smoking skillet to get the skin shatteringly crisp. Serve it on mashed potatoes with a lemon herb cream sauce and a side of perfectly roasted baby carrots = restaurant quality dinner. I swear, you’d pay $30 for that at a fancy restaurant.
And I’ll go to that effort for a real fancy dinner party when I’m cooking to impress. BUT for midweek, I don’t have the time or energy. Too much washing up!
So for midweek, this is more the type of meal I make. Tastes fantastic, it’s healthy and it’s a complete meal all made on one baking tray. 🙂
The trick with one tray baked dinners is timing it so everything is perfectly cooked at the same time. Potatoes take longer than salmon and beans, so I just pop the potatoes in first for 20 minutes to get them started, then add the salmon and beans 20 minutes into the baking time. That way you get golden roast potatoes without overcooking the salmon and beans.
The salmon is lightly marinated just for 20 minutes in lime. If you marinate it for much longer, then the lime sort of “cures” the surface of the salmon. Definitely do not marinate it overnight. The acid in the lime juice changes the texture of the flesh, almost breaking it down. Other proteins can handle it, but fish is too delicate.
I love the combination of chili, garlic, honey and lime. It’s a classic combination – fresh, zesty and perfect for seafood. To add the kick of chili, I use this neat little trick I learned watching a Jamie Oliver show. Just pop chilis in the freezer, then you can grate them straight into or onto whatever you need. I call it “chili dust” and I love it! I hardly ever finely chop chilis anymore. 🙂
Yummy! Crunchy roast potatoes, a beautifully caramelised salmon with a zesty, garlicky glaze and a fresh kick of chili…I’ll happily have this for dinner any night of the week!
Oh – and the beans. Yes, I crammed beans on the tray too, to make it a complete meal! Just pile them into a corner of the tray, that way they kind of “steam”. Perfect!
Hope your week isn’t looking too hectic! Have a great one – Nagi x
- 3 pieces of salmon (5 - 7 oz / 150 - 200g each, skin on or off)
- 1 large lime (or 2 small ones) - 1 1/2 tsp zest + 3 tbsp lime juice
- 1 1/2 tbsp honey
- 1 tbsp soy sauce (or fish sauce)
- 2 garlic cloves , minced
- 14 oz / 450 g baby potatoes , halved (Note 1)
- 1 1/2 tbsp melted butter (or olive oil)
- 1/8 tsp salt
- 1 garlic clove , minced (optional)
- 8 oz / 250 g green beans , trimmed
- 1 tsp olive oil
- 1/2 tsp salt
- Black pepper
- 1 birds eye chili , frozen whole (or finely chopped unfrozen chili)
- 1 lime
Preheat oven to 180C/350F and place a large rimmed baking tray in the oven.
Combine the Marinade ingredients in a bowl or ziplock bag. Add the salmon and set aside to marinate for 20 minutes (while the potatoes are roasting). (Note 2)
Toss the Roast Potato ingredients in a bowl. Remove the tray from the oven and pour the potatoes onto the tray. Place in the oven and roast for 20 minutes. (Note 3)
Combine the Beans ingredients into bowl you used for the potatoes (so residual butter sticks to beans) and toss.
Remove salmon from the Marinade, reserving the Marinade.
Remove tray from the oven. Move the potatoes to one side and place the salmon in the middle, skin side down. Pile the beans into one corn of the tray (don't spread them out, they will overcook).
Sprinkle over the salt and pepper all over everything on the tray.
Drizzle some Marinade on each salmon, then place the tray into the oven and bake for 4 minutes per 1/2 inch / 5 minutes per 1.5 cm of thickness (thickest part of the salmon). My salmon was 1.25 inches / 3 cm thick so I baked it for 10 minutes. (Note 4)
Turn the grill/broiler onto maximum. (Note 5) Drizzle the remaining Marinade onto the salmon and grill for 2 minutes or until light golden on top.
Rest for 3 minutes. Use a grater to grate frozen chili and lime zest over the salmon. Serve with lime wedges on the side.
1. The baby potatoes I used were slightly smaller than golf balls. 🙂
2. The fish SHOULD NOT be marinated for any longer than 30 minutes at most. Otherwise the acid in the lime "cooks" the surface. Definitely don't marinate overnight as the flesh of the fish changes texture.
3. Potatoes take longer to bake than salmon fillets so is split into two parts - firstly baked by themselves then together with the salmon. If your potatoes are very different in size to the ones I used, you will need to adjust the potato roasting time. ie. If you are using smaller potatoes, bake them for less than 20 minutes without the salmon, or if you are using larger potatoes, bake them for longer.
4. These baking times + 2 minutes of grilling/broiling to caramelise the top will produce a salmon that is just cooked on the inside (medium rare), keeping it very juicy and moist. The baking times are for salmon at room temperature, so if your salmon is straight out of the fridge, add 1 minute or so.
5. I like to finish the salmon off with a quick grill/broil to make the top more caramelised, but this is optional. If you prefer not to do this, just leave the salmon in the oven for 2 minutes longer.
6. Nutrition per serving using skinless salmon.