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Chile-Lime Salmon

Active Time: 10 minutes

Total Time: 50 minutes

Serves: 4 servings


Chile-Lime Salmon


  • Pat salmon dry with clean paper towels. Place salmon in a 1-gallon recloseable food storage bag.
  • In small bowl, combine remaining ingredients. Pour over salmon; seal bag. Gently toss to coat salmon. Refrigerate 30 minutes or up to 2 hours.
  • Line baking sheet with aluminum foil; spray with no stick cooking spray. Remove salmon from marinade; discard bag. Place salmon, skin-side-down, on pan. Bake in a preheated 450°F oven until salmon flakes easily with a fork (about 10 minutes per inch of thickness).


Serving Size: 1/4 of recipe
  • Calories 280kcal -
  • Total Fat 19g -
  • Saturated Fat 4g -
  • Cholesterol 70mg -
  • Sodium 375mg -
  • Carbohydrates 2g -
  • Fiber 1g -
  • Protein 23g -