Imagine a dinner that’s bursting with vibrant flavors, incredibly easy to prepare, and leaves you with minimal cleanup. That’s precisely what you get with this fantastic Sheet Pan Chili Lime Salmon recipe! Featuring succulent salmon fillets and a colorful medley of chopped bell peppers, all tossed in a zesty, sweet, and subtly spicy honey-chili-lime dressing, this dish promises a perfectly baked meal every time. It’s a complete dinner in one go, delivering tender, flaky salmon and deliciously roasted vegetables right off a single baking sheet.

I am a huge fan of sheet pan dinners – they are an absolute lifesaver on busy evenings. There’s something truly magical about tossing everything onto a single pan, sliding it into the oven, and then pulling out a perfectly cooked, wholesome meal. The best part? The cleanup is an absolute breeze. As a parent of two young, energetic children, quick and easy dinners aren’t just a preference; they’re a necessity.

Life with little ones can be a whirlwind, and feeding them nutritious meals every day often feels like a daily challenge. One day they’ll devour pasta, and the next, they won’t even glance at it. Dinner can definitely be a struggle! However, there’s one constant in my household: my 5-year-old absolutely adores salmon. He simply can’t get enough of it, which is a huge win for me because it’s healthy and something he consistently enjoys. With that in mind, I developed this Chili Lime Salmon recipe to share with you, hoping it brings a delicious and stress-free meal to your family table too.

Why You’ll Love This Sheet Pan Chili Lime Salmon Recipe

This recipe isn’t just another weeknight meal; it’s a game-changer for anyone looking for flavor, health, and convenience. Here’s why this Sheet Pan Chili Lime Salmon will quickly become a family favorite:

• Effortless Preparation: All the magic happens on one pan. Less chopping, less mixing, and significantly less cleanup.
• Explosive Flavor: The honey chili lime sauce is a perfect balance of sweet, tangy, and savory with a gentle kick, infusing both the salmon and vegetables with incredible taste.
• Healthy & Nutritious: Packed with omega-3 rich salmon and a rainbow of antioxidant-filled bell peppers, this meal is as good for you as it tastes.
• Customizable: Easily adjust the spice level, swap in your favorite vegetables, or experiment with different herbs to make it uniquely yours.
• Quick Cook Time: From prep to plate in under 30 minutes, it’s ideal for those evenings when time is of the essence.

Key Ingredients for Flavorful Chili Lime Salmon

The secret to this dish lies in its simple yet powerful ingredients, especially the dynamic chili lime sauce that coats everything beautifully.

• 2 pounds of salmon: Choose a fresh, high-quality salmon fillet. While the recipe suggests removing the skin, it can also be cooked skin-on for extra crispiness. Cut it into 4-8 oz pieces, depending on your serving preferences. I sometimes do just 3 larger pieces for my family, so feel free to adjust to your needs!
• Fresh Lime Juice: This is non-negotiable! Freshly squeezed lime juice provides that essential bright, zesty, and tangy flavor that defines the “lime” in chili lime. Bottled juice simply doesn’t compare.
• Lime Zest: Don’t skip this! The zest holds the concentrated citrus oils, intensifying the lime flavor and adding a delightful aromatic complexity to the sauce.
• Fresh Parsley: Chopped fresh parsley adds a touch of herbaceous freshness that brightens the whole dish.
• Olive Oil: Essential for emulsifying the sauce and helping the ingredients adhere to the salmon and peppers, while also promoting beautiful roasting.
• Water: Helps to thin the sauce to the perfect consistency for coating.
• Minced Garlic: A foundational flavor builder. Freshly minced garlic provides an aromatic depth that ties all the other flavors together.
• Crushed Red Pepper Flakes: This is where the “chili” comes in! I typically use about 1/8 tsp to keep it kid-friendly, but if you love heat, feel free to increase it to 1/4 to 1/2 teaspoon, or even more for a fiery kick.
• Ground Cumin: Adds a warm, earthy, and slightly smoky note that complements the chili and lime beautifully, giving the sauce a subtle depth.
• Salt: Balances and enhances all the flavors.
• Honey: The sweet component that balances the acidity of the lime and the heat of the chili, creating a wonderfully complex and addictive glaze.
• Chili Powder: Contributes a rich, savory chili flavor without overwhelming heat, working in harmony with the red pepper flakes.
• 3 Bell Peppers: I love using a mix of red, orange, and yellow bell peppers for a visually stunning “rainbow” effect, but any colors you have on hand will work perfectly. They soften and sweeten beautifully when roasted.

Step-by-Step Guide: How to Make Sheet Pan Chili Lime Salmon

This recipe is designed for maximum flavor and minimum fuss. Follow these simple steps for a perfect weeknight meal:

1. Prepare Your Oven and Pan: First, preheat your oven to a hot 475°F (245°C). This high heat is key for getting perfectly roasted vegetables and flaky salmon quickly. While the oven heats, spray a large baking sheet generously with nonstick cooking spray or line it with parchment paper for even easier cleanup. Set it aside.
2. Craft the Chili Lime Sauce: In a medium bowl or, even better, a large liquid measuring cup (the spout makes pouring a dream!), combine all the sauce ingredients: fresh lime juice, lime zest, chopped fresh parsley, olive oil, water, minced garlic, crushed red pepper flakes, ground cumin, salt, honey, and chili powder. Whisk everything together thoroughly until the sauce is well combined and the honey has dissolved. This vibrant sauce is the heart of your dish!
3. Arrange and Marinate: Place your salmon fillets and chopped bell peppers evenly on the prepared baking sheet. Pour about half of the prepared chili lime sauce directly over the fish and vegetables. Gently toss the bell peppers right on the pan to ensure they are thoroughly coated in the sauce. For the salmon, gently move the fillets around a bit to ensure they absorb some of the delicious excess juices and are coated on all sides. Arrange everything in a single layer on the sheet pan, making sure not to overcrowd it, which helps everything cook evenly and crisp up nicely.
4. Roast to Perfection: Transfer the baking sheet to your preheated oven. Roast for 10-15 minutes. The exact cooking time will depend on the thickness of your salmon fillets and your desired level of doneness, as well as how tender you prefer your peppers. The peppers should be slightly crisp but tender, and the salmon should be cooked through and flaky. I personally cook my salmon to an internal temperature of 130°F-135°F (54-57°C) for the most tender and juicy results. Once removed from the oven, let the fish rest for about 5 minutes before serving; this allows the juices to redistribute, ensuring maximum moisture.
5. Serve and Enjoy: Carefully remove the sheet pan from the oven. Drizzle the remaining chili lime sauce over the cooked salmon and vegetables. Serve immediately as a stand-alone healthy meal, or with your favorite side dishes.

Expert Tips for Perfect Baked Salmon and Veggies

Achieving perfectly cooked salmon and tender-crisp vegetables is easier than you think with these helpful tips and FAQs.

What Internal Temperature Should Salmon Be Cooked To?

The U.S. FDA recommends cooking salmon to an internal temperature of 145°F (63°C), measured at its thickest point. While this ensures maximum safety, many chefs and home cooks prefer to cook salmon to a medium doneness, typically between 125°F-135°F (52-57°C). At this range, the salmon is incredibly moist, tender, and still perfectly safe to eat, often considered its prime juiciest state. Personally, I aim for 130°F-135°F (54-57°C) for that ideal flaky texture without drying out.

How Do You Know When Salmon Is Cooked Perfectly?

Beyond a thermometer, there are visual cues. As Bon Appetit beautifully explains, “Gently press down on the top of the fillet with a fork or your finger. If the flesh of the salmon flakes—meaning, it separates easily along the white lines that run across the fillet (strips of fish fat)—it’s finished cooking.” The flesh will also appear opaque throughout, rather than translucent. Be careful not to overcook, as salmon can become dry and tough very quickly.

Can I Use Other Vegetables for Sheet Pan Salmon?

Absolutely! The beauty of sheet pan dinners is their versatility. While bell peppers add fantastic color and flavor, feel free to substitute or add other quick-cooking vegetables. Asparagus, broccoli florets, zucchini slices, cherry tomatoes, or even thinly sliced red onion would work wonderfully. Just ensure they are cut into similar-sized pieces to promote even cooking. If using denser vegetables like potatoes, pre-roast them for about 10-15 minutes before adding the salmon and other faster-cooking veggies.

Making Ahead and Storage Tips

While this dish is best enjoyed fresh, you can definitely do some meal prep. The chili lime sauce can be whisked together and stored in an airtight container in the refrigerator for up to 3 days. Leftover cooked salmon and vegetables can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, gently warm in the oven at 300°F (150°C) until just heated through, or in a microwave on a lower power setting to prevent the salmon from drying out.

Customize Your Spice Level

The amount of crushed red pepper flakes is entirely up to your preference. If you prefer a milder flavor, start with just a pinch or omit them entirely. For those who love a fiery kick, feel free to double or even triple the amount. You can also add a dash of cayenne pepper for an extra layer of heat if desired.

Serving Suggestions for Your Chili Lime Salmon Dinner

This Sheet Pan Chili Lime Salmon is a complete meal on its own, but it also pairs beautifully with a variety of side dishes. For a truly cohesive meal, serve it alongside cilantro lime rice, which perfectly complements the flavors. Another excellent choice is a light and refreshing acini de pepe pasta salad. Beyond these, consider a simple quinoa salad, a side of roasted sweet potatoes, or a fresh green salad with a light vinaigrette. The versatility of this dish makes it perfect for any occasion!

More Easy & Healthy Dinner Recipes to Try

If you loved this sheet pan dinner, be sure to explore these other delicious and convenient recipes from my kitchen:

• Air Fryer Chili Lime Cod
• Sheet Pan Chicken Fajitas
• Roman Chicken
• Honey Garlic Baked Salmon
• Easy Salmon Burgers
• Sheet Pan Gnocchi and Vegetables

Sheet Pan Chili Lime Salmon Recipe

Salmon and bell peppers are tossed in a chili lime sauce and baked alongside each other on a single sheet pan. This method makes for a flavorful, healthy, and fast dinner with minimal cleanup.

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Servings: 4 servings

Ingredients

• 2 lb salmon – filet and skin removed, cut into 4 — 8 oz pieces
• 1/2 cup fresh lime juice
• 1/2 teaspoon lime zest
• 3 tablespoons parsley – chopped
• 2 tablespoons olive oil
• 2 tablespoons water
• 1 teaspoon minced garlic
• 1/4 teaspoon crushed red pepper flakes – adjust to taste
• 3/4 teaspoon ground cumin
• 1 1/2 teaspoon salt
• 1 tablespoon honey
• 1 teaspoon chili powder
• 1 red bell pepper – medium, chopped
• 1 orange bell pepper – medium, chopped
• 1 yellow bell pepper – medium, chopped

Equipment

• Baking Sheet
• Instant Read Thermometer

Instructions

1. Preheat Oven & Prep Pan: Preheat oven to 475°F (245°C). Spray a large baking sheet with nonstick spray or line with parchment paper and set aside.
2. Make the Chili Lime Sauce: In a large glass measuring cup or bowl, whisk together the fresh lime juice, lime zest, chopped parsley, olive oil, water, minced garlic, crushed red pepper flakes, ground cumin, salt, honey, and chili powder until fully combined.
3. Arrange & Marinate: Place the salmon fillets and chopped bell peppers evenly on the prepared baking sheet. Pour about half of the chili lime sauce over the fish and peppers. Gently toss the peppers to ensure they are well coated and carefully arrange the salmon to absorb some of the excess juices. Ensure everything is in a single layer on the pan.
4. Roast to Perfection: Roast for 10-15 minutes, or until the peppers are slightly crisp-tender and the salmon is cooked to your liking. (Note: cooking time may vary based on salmon thickness. I typically cook mine to an internal temperature of 130°F – 135°F (54-57°C), then let it rest for 5 minutes before eating for juicy results).
5. Serve: Remove from the oven and serve immediately, drizzling with the remaining chili lime sauce.

Notes

Recipe adapted from Cafe Delites.

Nutrition

Calories: 439kcal (22%), Carbohydrates: 13g (4%), Protein: 46g (92%), Fat: 22g (34%), Saturated Fat: 3g (15%), Cholesterol: 125mg (42%), Sodium: 989mg (41%), Potassium: 1362mg (39%), Fiber: 2g (8%), Sugar: 7g (8%), Vitamin A: 2466IU (49%), Vitamin C: 144mg (175%), Calcium: 42mg (4%), Iron: 3mg (17%)