A tender and moist oven baked salmon, gently infused with lime, butter, and chili. This easy low-carb recipe has only 5 ingredients and is ready in 30-minutes.
This recipe for baked salmon fillets is a firm family favorite and has been for many years now.
If you’ve ever experienced dried out salmon or fish when baking it in the oven, then you’ll love the simple technique that I use, because it is practically foolproof!
Since discovering that seafood can be cooked in parchment paper (or en papillote, a French term that means – cooked in paper), I always cook fish in the oven this way.
The main reason is that even if you overcook the salmon, it will not be dried out like it is when cooked uncovered in the oven.
As the salmon is carefully concealed in the parchment paper, it steams inside and this keeps it nice and moist.
This easy recipe is ideal for low-carb, ketogenic and gluten-free diets.
Is cooking salmon en papillote complicated?
I know you’re worried about those fancy pleats you see chefs creating when they make fish parcels. I just wrap them up a bit like I’m wrapping a present and they work perfectly well. No fancy pleats required!
As long as the salmon is sealed inside the paper without gaps, you’ll be good to go.
This recipe can easily be cooked in foil too. Scroll down to the FAQ section to see how it’s done.
This healthy oven baked salmon recipe allows for flexibility too. Try using different types of fish and even adding vegetables to your parcel.
I often pop some asparagus or sliced zucchini next to or under the fish and it cooks at the same time.
If you want to avoid your oven, salmon can also be grilled – check out the instructions for how to cook this recipe on the grill below and our easy, 30-minute Keto Grilled Salmon Kabobs Recipe.
Or try this super simple recipe for Instant Pot Salmon.
How to make Chili Lime Oven Baked Salmon
- Pre-heat the oven to 350°F (180°c)
- Cut 4 squares of parchment paper about 15 by 12 inches (38x30cm) [image 1]
- Place one piece of salmon on each piece of paper, slightly to one side, skin side down. [image 2]
- Place 1 tablespoon of butter on top of each salmon piece, then drizzle over 1 teaspoon of fish sauce and add a squeeze of lime juice to each.
- Slice the other lime as thinly as possible and lay a couple of slices over the salmon [images 3-4]
- Sprinkle finely diced chili over the top of the lime slices if using (omit for children)
- To wrap the fish in parchment paper, I fold up the sides and wrap the longer end around the fish, a bit like wrapping a present. Aim to have the fish concealed with no gaps. It should be loose, NOT tight. For another simple method (no pleating!) click here [image 5]
- Alternatively, to see how to make simple foil parcels click here
- Bake on an oven tray for 15-20 minutes or until cooked to your liking. To test if salmon is cooked, one parcel can be carefully opened. Rewrap and place back in the oven if it needs more cooking time. [image 6]
Cooking Tips & Tricks for Baking Salmon in the Oven
- Prep this recipe ahead of time? Make the parcels and then place in the fridge for a few hours and take out when ready to cook.
- Leftovers? Salmon can be kept in the fridge for 3 days and is great added to salads.
- Want veggies? Add some asparagus and sliced zucchini next to the salmon (or underneath) and wrap up the parcel. They will cook at the same time as the fish. Experiment with keto friendly vegetables that you like (asparagus, sliced zucchini, green beans or broccolini) and even try adding olives or capers for more flavor. As long as the vegetables can cook in 15 minutes, they will be cooked in time (the veggies steam in the parcel). Place the veggies next to or on top of the fish. The veggies can also create a bed under the fish.
- Don’t eat salmon? Try different types of fish such as cod, halibut, sea bass etc. Fillets can have skin on or off.
- Don’t eat fish? Try this recipe with chicken breast. If the chicken breast is very large, cut in half horizontally or allow a longer cooking time.
- Want to grill or BBQ fish parcels? Make the parcels using foil instead of parchment paper (see FAQ below) and cook on the grill or hot plate until fish is cooked through. It will most likely cook quicker than in the oven but will depend on the thickness of the fish & grill temperature.
- To use less parchment paper, you can place 2 salmon fillets onto one larger piece of parchment and make a larger parcel provided the fillets are not touching each other. I often do this when just cooking for my family and when serving the fish in the paper is not important for presentation.
HOW LONG DOES IT TAKE TO BAKE SALMON IN PARCHMENT PAPER?
Oven baked salmon (and other similar sized fish) will be cooked in:
- 15-20 minutes at 350°F (180°c)
- 13-18 minutes at 400°F (200°c)
HOW DO I BAKE SALMON IN FOIL?
To bake a salmon fillet in foil, use a piece of foil 12 by 12 inches (30x30cm). Place the salmon piece in the center of the foil and bring two sides up to meet above the fish.
Fold these ends together to seal, making a tent, then roll up the other sides securely so the salmon is fully enclosed into a little parcel. To see this in action, click here.
Bake the salmon in foil packets for the same amount of time as when using parchment paper: 15-20 minutes at 350°F (180°c).
HOW LONG DO I BAKE SALMON IN FOIL?
Salmon baked in foil is cooked in 15-20 minutes at 350°F (180°c) or in 13-18 minutes at 400°F (200°c).
It takes the same amount of time to cook salmon in foil as it does to cook in parchment paper (en papillote)
CAN YOU USE PARCHMENT PAPER IN THE OVEN?
Yes, it is safe to use parchment paper (baking paper) in the oven. Check the label of the brand you use but typically, parchment paper can be used safely up to 420°F (215°c).
It is NOT safe to use parchment paper in the broiler (also known as the grill part of the oven in the U.K. & Australia) or in a toaster oven.
It will start to turn brown and potentially catch on fire so be sure to use foil instead if using the broiler.
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★ Did you make this recipe? Please give it a star rating below!
Chili Lime Oven Baked Salmon
Easy Chili Lime Oven Baked Salmon
Ingredients
- 4 salmon fillets
- 4 tsp fish sauce
- 2 limes
- 4 tbsp butter
- 1 small chili finely diced
Instructions
- Preheat the oven to 350F (180c).
- Make 4 rectangles of parchment paper about 15 x 12 inch (38 x 30cm).
- Place one piece of salmon on each piece of parchment paper.
- Add a tablespoon of butter onto each salmon piece, then drizzle over a teaspoon of fish sauce and squeeze some lime juice onto each.
- Slice the other lime thinly and place a couple of slices on top of each fillet.
- Sprinkle the chili over the top of the lime slices.
- Wrap or fold the parchment paper around the fish to form a loose but secure parcel.
- Bake on an oven tray for 15-20 minutes or until cooked to your liking.
- Serve in the paper so that the buttery juices are retained. Skip the chili if serving kids.
Notes
- How to make the parcel: Don't worry about creating fancy overlapping pleats in the parchment paper. I just wrap it up whichever way and make sure that the end piece is tucked underneath so air can't escape. Â
- Prep this recipe ahead of time? Make the parcels and then place in the fridge for a few hours and take out when ready to cook.
- Leftovers? Salmon can be kept in the fridge for 3 days and is great added to salads.
- Want veggies? Add some asparagus and sliced zucchini next to the salmon (or underneath) and wrap up the parcel. They will cook at the same time as the fish. Experiment with keto friendly vegetables that you like (asparagus, sliced zucchini, green beans or broccolini). Place the veggies next to or on top of the fish. The veggies can also create a bed under the fish.
★ Did you make this recipe? Please give it a star rating below!
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Salmon is one of our favorites, and we often bake it though with different flavors. These sound tasty and easy.
Waw I love salmon and this recipe is absolutely beautiful all throughout the year. Refreshing, colourful and so nutritious. I love it! Saved
Glad you like it, Ramona!
Your technique is truly delightful! Even though I amvery careful about the timing when I cook, sometimes the fish turns out to be a bit dried out. I will definitely try the parchment paper now to get to that 100% success rate! 🙂
Let me know how it goes, Jacqui!
Salmon makes such a good dinner! I love the chili lime flavoring- I’ve never tried it that way! I’ve got to add this to my meal plan.
I hope you love it, Julie!
I have never tried cooking en papillote before. Thanks for breaking this down. I have seen these pretty little packets presented on shows before but it always looked complicated. Thanks for breaking it down so easily.
Glad you found this helpful – it really is simple to make!