Chili And Lime Baked Salmon

The plan was to try new flavors, cook more often and share more often. Instead, I am looking for shortcut easy meals like this Chili and Lime Baked Salmon. Ever since we arrived here, we have been falling under the weather, pretty much back-to-back. Cold, cough and nasty virus, all leading to sleepless nights and a not-so-happy toddler! Avyan gave up food for almost a week and even ice cream didn’t excite him. However, he didn’t mind gulping those fruit flavored medicines. And as soon as he started to recover, I caught the bug. I just can’t stop coughing, stuffy nose and that headache. Huh!

With that entire health situation going on plus the non-stop rainy days, I see myself going for quick meals. Also, using the oven more frequently keeps the house warm too.

Chili Lime Baked Salmon | Playful Cooking

Chili Lime Baked Salmon | Playful Cooking

Chili Lime Baked Salmon | Playful Cooking

Dishes such as these needs no recipe. Just dig deep into your refrigerator and take out all the vegetables that you enjoy roasted and charred. The only thing you want to be careful about is the temperature and time of baking so the salmon comes out tender and flaky. Also, you need to allow the salmon fillet to marinate for at least 20 minutes so that the flavor goes deep.

Chili Lime Baked Salmon | Playful Cooking

Chili Lime Baked Salmon | Playful Cooking

We had the salmon with whole-wheat couscous that I cooked in chicken broth and then tossed with a generous amount of fresh cilantro. Such meals make me really happy. Barely any work and yet great flavors in every bite!

Chili Lime Baked Salmon

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Author: Kankana Saxena


  • salmon fillet I used 3 fillets with skin on
  • juice and zest of 1 lime
  • 1 tablespoon chili flakes
  • 1 clove garlic grated
  • 3 mini sweet peppers
  • 3 red capsicums thickly sliced
  • 2 zucchini thickly sliced
  • 1 medium onion thickly sliced
  • ½ teaspoon paprika powder
  • ¾ cup whole-wheat couscous
  • 1 cup chicken stock
  • 1 cup finely chopped fresh cilantro
  • lime wedges to squeeze just before serving
  • oil
  • salt
  • pepper


  • In a mixing bowl, add lime zest, lime juice, salt, pepper, garlic, paprika powder, chili flakes, ½ tablespoon of oil and finely chopped sweet peppers. Give it a mix and use it to marinate the salmon fillets. Allow it to rest 15 to 20 minutes.
  • Preheat the oven to 375F.
  • In a baking pan, scatter the sliced veggies and sprinkle some oil along with salt and pepper. Give it a mix with your hand and make spaces in between the veggies to place the salmon fillet.
  • Place the marinated salmon fillet, skin side down and bake for 15 minutes.
  • In the meantime, pour couscous in a serving bowl and bring the chicken stock to boil. Once done, pour the chicken stock on the couscous and cover. In about 5 minutes, the water should be absorbed. Take a fork and fluff the couscous. Add a little bit of extra virgin olive oil and finely chopped cilantro. Give it a mix and keep it ready to serve.
  • After 15 minutes of baking, carefully take out only the salmon fillets on a serving plate and put the baking pan back in the oven.
  • Broil the sliced veggies for about 3 minutes. I do this because I like the veggies with a little char.
  • Once done, top the veggies on the salmon and serve with couscous. Drizzle some lime juice for that refreshing flavor.


Serving: 1Serves 3
Chili Lime Baked Salmon | Playful Cooking

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Comments are closed.

  • Newborn Photoshoot
    Newborn Photoshoot
    January 31, 2017 at 10:42 PM

    Nice photoshoot nice photos

  • angiesrecipes
    January 29, 2017 at 1:55 AM

    My favourite fish! Yours looks absolutely mouthwatering and GOOD for us too.

  • Anindya Sundar Basu
    Anindya Sundar Basu
    January 28, 2017 at 9:18 PM

    the entire family here also went through under weather for the last month. The mother and son had that almost at the same time and the father fell ill later. Get well soon. This is a wonderful dish and looks so inviting.

  • Sharmila Chakraverty
    Sharmila Chakraverty
    January 27, 2017 at 8:04 PM

    Do you use the low raak or the middle rack in the oven to bake? Have to try it. Mine always turns out dry. Welcome back.

  • maris
    January 26, 2017 at 10:41 PM

    this looks like a beautiful – and delicious – dish. I’ve been making a lot of salmon at home and will definitely be bookmarking this to add to the rotation. off to check out more of your recipes, too!