Monday, November 10, 2014

Chili-Lime Salmon

Growing up in the Pacific Northwest, I always had a love of seafood.

It wasn't until I moved to a land-locked state that I realized that there was a difference in good seafood and bad seafood.  In the PNW, all seafood was "good seafood".  I have had to learn to adjust to frozen fish, though sometimes I splurge and buy it fresh when I know it has just gotten into the store.

Today's recipe was made with frozen (thawed) salmon, but it would be even better with a fresh pink beauty!  If you aren't a big fan of spice, I would recommend halving the amount of chili powder in the recipe, it should still be nice and flavorful.

Chili-Lime Salmon


2 (4 oz) Salmon fillets
2 Tbs lime juice
1 tsp chili powder
1 tsp garlic powder
1/2 tsp salt
dash of pepper


Preheat oven to 425.

In a small bowl, combine the chili powder, garlic powder, salt and pepper.

Place the salmon fillets in a greased 8x8 pan.  Sprinkle half the lime juice over the fillets.  Rub the spice mixture onto the fillets and sprinkle the remaining lime juice over them.

Bake for 10-12 minutes or until the salmon flakes with a fork.


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