Maple Chili Lime Salmon

Easy Maple Chili Lime Salmon is a healthy dinner recipe for any night of the week! This baked salmon uses lime, maple syrup and chili powder for a perfectly sweet and smoky glaze that pairs well with any fruity salsa. Best of all – this clean-eating salmon recipe is ready in 30 minutes!

Heart eyes times a million.

It’s pretty much the only thing I can come up with after totally drooling over the thought of making this Maple Chili Lime Salmon for dinner.

I think this is the first ever salmon recipe to make it to the blog and let me tell you, it’s a good one!

MAKING EATING EASY AND DELICIOUS WITH THIS MAPLE CHILI LIME SALMON…

Quick and easy is the name of this Maple Chili Lime Salmon game. Throw some mega flavour (aka that sweet and spicy Peach Salsa I told you all about last week!!) in there and we are pretty much well on our way to delicious.

Maple Chili Lime Salmon

---

• Total Time: 25 minutes
• Yield: 2 1x

Print Recipe

Pin Recipe

Description

Easy Maple Chili Lime Salmon is a healthy dinner recipe for any night of the week! This baked salmon uses lime, maple syrup and chili powder for a perfectly sweet and smoky glaze that pairs well with any fruity salsa. Best of all – this clean-eating salmon recipe is ready in 30 minutes!

---

Ingredients

Scale 1x2x3x

• 2 4-6 oz portions boneless, skin on salmon
• 1 tablespoons maple syrup
• 1 teaspoon Dijon mustard
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/8 teaspoon salt
• 1 lime
• Peach Salsa (or other sweet fruity salsa) for serving (optional but recommended)

---

Instructions

1. Preheat oven to 400 F and line a baking sheet with parchment paper or a baking mat.
2. Arrange salmon on the baking sheet skin side down and pat dry with a paper towel. Lightly season with salt and pepper.
3. In a small mixing bowl combine maple syrup, mustard, chili powder, garlic powder, salt and zest of the lime. Set aside.
4. Bake salmon for 10 minutes. Remove from oven and brush the top and sides of each salmon with about half of the maple-chili-lime glaze and return to the oven to bake for another 5 minutes. Remove from oven and brush with the remaining glaze. Continue to bake until salmon is cooked through.
5. Serve with a generous squeeze of fresh lime juice (from the zested lime) and top with fruity salsa.

Notes

Cooking time will vary depending on thickness of salmon.
To make this a complete dinner serve Maple Chili Lime Salmon beside sauteed greens and quinoa.

• Prep Time: 5 minutes
• Cook Time: 20 minutes

HOW TO MAKE THIS SPICY MAPLE GLAZED SALMON RECIPE…

Where to even begin?

Let’s start with this glaze/sauce situation. Let’s not get fancy or anything with the specifics of a label and stick delicious concoction. It’s a pretty great combination of maple syrup, lime juice, Dijon mustard (my most favourite condiment ever!) and smoky chili powder with a pinch of salt that I have to admit I wasn’t all that sure about to start… I mean, Dijon and lime, say what? But just do it.

And because we were totally and completely obsessed with it for about two and a half weeks straight and maple-chili-limed anything and everything we could let me give you some really wonderful tips I had to learn the hard way when it comes to all things maple chili lime…

1. I don’t love it as a marinade for anything baked or roasted. There’s too much sugar and you’ll smoke your house out if the salmon is in the oven for more than 15 minutes from all the sugar in the maple syrup.

2. It’s not the best glaze if your grilling on the BBQ. It’s a little bit on the thinner side when it comes to consistency and you’re husband will get mad when his beautiful new BBQ becomes a (literal) hot, sticky mess.

3. More of the glaze/sauce/delicious concoction is always best. I suggest smearing it all over this salmon in 2 applications – once after about 8 or 10 minutes, and again after about another 5 minutes. So smoky, a little sweet and a little bit zesty and just so good.  

4. Also absolutely fantastic smeared on top of chicken or pork or shrimp.

The other thing I absolutely love about this salmon – how well it pairs with sweet and spicy fruit salsa. My go-to fruity salsa of choice (especially this time of year) is always peach salsa. The sweet and spicy of the salsa compliment the smokey of the salmon. The light and bright of the peaches compliment the richness of the salmon.  

Just all things yes when it comes this salmon recipe.

MORE ABOUT THIS SWEET CHILI LIME SALMON RECIPE…

I can honestly say we have been on a huuuuge salmon kick in the Always Nourished kitchen as of late and I am not mad it. Salmon (and most seafoods for that matter) had always been a rare occurrence before now… like we are talking maybe once a year. Don’t ask me why but I’m glad our dinner plates are becoming much more open minded.  

Salmon is definitely becoming my new favourite quick and easy dinner option (and I mean hello healthy fats that are good for my entire body!).

And I’m pretty sure that QUICK and EASY is key to any weeknight dinner.

I know when I made the decision way back in the days of 2012 to eat better to feel better, pay more attention to what I was putting in AND on my body and transform my health through food quick and easy were never as quick and easy as they seemed.

I suppose quick and easy can be rather subjective. But when it comes down to it, who really wants to spend hours and hours making dinner on a random Tuesday night? Not me – that is for sure.

So with every recipe I create I really, really try to keep this in mind. It can be a delicate balance of packing all the squeaky-clean ingredients that are so good for you and keeping the ingredient list to a length that doesn’t scare anyone away. It can be a delicate balance of keeping things simple yet tasty and interesting and not going overboard and complicating things trying to establish Gordon Ramsay status with each and every meal.

However, with this Maple Chili Lime Salmon recipe I fairly confident I can stick with my quick and easy claims. And I’m fairly confident that I will always love it and always look forward to making it on random Tuesday nights when I don’t feel like spending hours and hours in the kitchen.