Home / Recipes / Gluten Free / Keto Chili Lime Salmon
Keto Chili Lime Salmon
How to Make It
Step
Recipe Steps steps 3 2 h 55 min
Step 1
Prepare 4-ounce salmon fillets with the skin by rubbing about ½ teaspoon of olive oil into each fillet. Season the fillets with seasoned salt, chili powder seasoning, and onion powder. If your chili powder does not contain salt, you may want to add an additional pinch of salt or increase the amount of seasoned salt you use. Store the salmon in a sealed container to marinate in your refrigerator for just 1-2 hours. You can marinate for longer at your discretion, or overnight, but fish does not take long to absorb seasonings.
Step 2
When you’re ready to cook the fish, preheat your oven to 350 degrees. Line a sheet tray with parchment paper and transfer the salmon fillets to the tray. Bake the salmon for 15 minutes. After 15 minutes, melt the butter in your microwave in a small dish. Whisk honey and lime juice into the butter. Mince the cilantro and whisk this into the butter as well. Brush about ⅓ of the butter over the tops and sides of the salmon fillets.
Step 3
Return the salmon to the oven and bake for another 15 minutes. Brush another third of the butter over the salmon and bake for 10 minutes. Brush the final amount of butter over the salmon and bake for one more round of 10 minutes. That makes 4 rounds of baking for a total of 50 minutes. Let the salmon rest for a few minutes before enjoying it. Let the salmon cool completely before storing it in any meal prep containers.
Ingredients
- Salmon, red (sockeye), raw, Alaska Native – 8 oz
- Olive Or Extra Virgin Olive Oil – 1 tsp
- Seasoned salt – 0.13 tsp
- Chili powder – 0.25 tsp
- Onion powder – 0.13 tsp
- Butter, unsalted – 2 tbsp
- Honey – 0.25 tsp
- Lime juice, fresh – 0.5 tsp
- Cilantro – 0.5 tbsp, chopped
