Oven Baked Salmon in Foil with Chili Lime Seasoning

This oven baked salmon in foil is an easy, high protein dinner with fresh lime juice and a few simple pantry seasonings. You only need about 5 minutes to prep, and the foil keeps cleanup easy. Serve it with your family's favorite sides for a quick weeknight dinner, or make it ahead for easy meal prep lunches.

Ingredients You'll Need

This recipe uses just a few simple ingredients, and you probably already have most of the seasonings in your pantry.

• 1½-2 pounds salmon fillet: You can use one large fillet or smaller individual fillets. Skin-on is fine because the salmon pulls right off the skin after cooking. If using frozen salmon, thaw it completely first.
• Kosher salt and pepper, to taste: Season the top of the salmon before adding the oil and seasonings.
• 2 tablespoons olive oil: Drizzle this over the salmon to help keep it moist while it bakes.
• 2 tablespoons lime juice: I like fresh lime juice, but bottled will work if that is what you have.
• ½ teaspoon chili powder: Adds flavor without making the salmon too spicy. Use a mild chili powder blend, not cayenne pepper.
• ½ teaspoon ground cumin: Goes so well with the lime and chili powder.
• ½ teaspoon garlic powder: An easy way to add garlic flavor without any chopping.

How to Make Oven Baked Salmon in Foil

This salmon takes just a few minutes to get ready for the oven. Leave the foil open on top and fold up the edges to keep all of those flavorful juices on the pan.

1. Prep the salmon: Preheat the oven to 350°F. Line a rimmed sheet pan with a large piece of foil, then place the salmon on top, skin-side down. Pat the salmon dry with paper towels and fold up the edges of the foil to catch the juices.

2. Add the seasonings: Season the top of the salmon with kosher salt and pepper, then drizzle with the olive oil. In a small bowl, stir together the lime juice, chili powder, cumin, and garlic powder. Use a basting brush to spread the mixture evenly over the salmon.

3. Bake and serve: Bake uncovered, checking for doneness after 10-15 minutes. Thicker fillets may need more time, so check the thickest part. The salmon should be opaque and flake easily with a fork. Spoon some of the juices over the top before serving. If your salmon has skin, slide a spatula between the flesh and skin to lift each portion onto a plate.

Tips for Tender, Flaky Salmon

• Check the thickest part: The thickness of your salmon matters more than its weight when it comes to cooking time. Thin pieces will finish sooner than a thick fillet, so start checking after 10 minutes.
• Keep the thin end from drying out: If your fillet has a thin tail end, tuck it underneath itself so it cooks more evenly with the thicker portion.
• Watch it closely near the end: Gently press a fork into the thickest part. When the flesh is opaque and separates easily into flakes, it is ready. If it still looks translucent in the center, give it a little more time.
• Watch for white protein: A little white protein on the surface is normal, but a lot can be a sign that the salmon is overcooking. If you see it building up, check the thickest part right away.
• Skip the broiler: There is no need to brown the top for this recipe. Extra time under the broiler can dry out the salmon, especially if it is already cooked through.
• Serve with the juices: Spoon the lime juice, olive oil, and seasonings from the foil over each portion for extra flavor.

Substitutions and Variations

• Use lemon instead of lime: Substitute the same amount of lemon juice for a different citrus flavor. Both go well with salmon.
• Change the seasonings: If chili powder and cumin aren't your favorites, try smoked paprika and garlic powder instead. You can also use your favorite salmon seasoning blend. If it contains salt, reduce the salt you add separately.
• Add some heat: A pinch of cayenne pepper or red pepper flakes will give the salmon a little kick. You can add it to individual portions if everyone likes a different level of spice.
• Use individual fillets: Smaller salmon fillets work just as well as one large piece. Start checking them early, especially if they are thin.

What to Serve With Baked Salmon

I like to keep the sides simple so this stays an easy dinner. Pick a vegetable and rice, or add a little sauce for even more flavor.

• Crispy roasted broccoli: The browned edges and tender broccoli go so well with the chili lime salmon. Start the broccoli first since it cooks at a higher temperature.
• Mexican cauliflower rice or plain rice: Mexican cauliflower rice is a great match for the seasonings in this recipe. Plain white or brown rice works, too, especially with some of the juices from the salmon spooned over the top.
• Jalapeño cheddar cornbread muffins: Serve a muffin alongside the salmon and a vegetable for a little cheesy flavor and heat.
• Bang bang sauce: Drizzle a little over the salmon or serve it on the side for dipping. The creamy, sweet, and spicy sauce is especially good if you're serving the salmon in a rice bowl.

For meal prep, portion the salmon into containers with rice and broccoli, and pack any sauce separately.

How to Store and Reheat

Refrigerate: Store leftover salmon in an airtight container in the refrigerator for 3-4 days. Refrigerate within 2 hours of cooking. For meal prep, divide it into individual containers with your sides so lunch is ready to grab.

Freeze: Place chilled portions in a freezer-safe bag or container, removing as much air as possible. Freeze for up to 2 months for the best flavor and texture. Thaw overnight in the refrigerator.

Reheat: Place the salmon in a baking dish with a splash of water and cover with foil. Warm in a 300°F oven until heated through, checking early so it doesn't dry out. You can also microwave individual portions, covered, at reduced power in short intervals. Reheated leftovers should reach 165°F in the center.

You can also enjoy leftover salmon cold, flaked over a salad or tucked into a wrap.

Frequently Asked Questions

Do I need to seal the foil around the salmon?

No, this recipe leaves the top open. Fold up the edges of the foil to keep the oil and juices from running onto the sheet pan.

How do I know when the salmon is done?

Check the thickest part with an instant-read thermometer. Salmon should reach 145°F. The flesh should also be opaque and separate easily with a fork. Thickness makes a difference, so use those checks rather than relying only on the cooking time.

Can I use frozen salmon?

Yes, just thaw it completely in the refrigerator first. Pat it dry before adding the oil and seasonings so excess water doesn't dilute the flavor.

Should I remove the skin before baking?

You don't need to. Place the salmon skin-side down on the foil. After cooking, slide a spatula between the flesh and skin to lift each portion away. The skin will stay soft with this method.

Can I use individual salmon fillets instead of one large piece?

Yes! Use the same total weight of salmon and divide the oil and seasoning mixture among the pieces. Try to choose fillets with a similar thickness so they finish at about the same time.

Is this salmon spicy?

With a mild chili powder blend, it has a little warmth rather than a lot of heat. Chili powders vary, so use one you know your family enjoys. You can also replace the chili powder with sweet paprika for a milder version.

Can I make this for meal prep?

Yes, portion the cooked salmon into containers with rice or cauliflower rice and a vegetable. Store in the refrigerator and enjoy within 3-4 days. Pack sauces separately so you can add them when serving.

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