A healthy and zingy dinner option, lime and jalapeño baked salmon is full of flavor with just a little heat. Baking the salmon with butter results in moist fish with the flavor deliciously locked in. If you have time, we recommend marinating overnight to achieve the best flavor. However, a minimum of two hours will still result in some pretty tasty fish.
In this recipe, we only use one jalapeño pepper. The spiciness will be quite low, so if you are looking to increase the heat, try using two or three jalapeños instead. You can also swap for something hotter (like a habanero pepper) or sweeter (like the mild Trinidad perfume if you have a source for them) for some unique pepper twists on the recipe.
The yogurt dip is both cooling and spicy. If you decide to make a spicier salmon, it may be nice to add some lemon or lime to the dip rather than hot sauce so you can counteract the heat with the yogurt. Serve up your lime and jalapeño baked salmon with some baby potatoes tossed in butter and fresh herbs. It’s a terrific side to the dish.
See it being made:
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Lime And Jalapeño Baked Salmon
Spicy Yogurt Dip
- 3 tablespoons yogurt
- 1 teaspoon hot sauce
- Place some aluminum foil in a casserole dish with enough to cover the salmon around the edges.
- In a small glass bowl, melt the butter for 30 seconds in the microwave.
- Add the pepper, honey, soy sauce, and the juice from the lime into the melted butter and stir.
- De-seed the jalapeno, finely chop, and combine into the butter mixture.
- Add the salmon to the casserole dish and drizzle over the mixture.
- Lay the ginger slices on top of the salmon steaks.
- Cover with the foil and refrigerate for at least 2 hours.
- When ready to cook, preheat oven to 375 degrees Fahrenheit.
- Take the salmon straight from the refrigerator to the oven and cook for around 20 to 22 minutes. The salmon will be firm to the touch when cooked through.
- To make the spicy yogurt dip, simply combine the yogurt and hot sauce in a small bowl.
- Serve the salmon immediately with the dip on the side.