Chile Lime Salmon Patties Recipes

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CHILI LIME BAKED SALMON



Chili Lime Baked Salmon image

This Chili Lime Baked Salmon is so simple, fast and full of flavor! A quick chili lime sauce is brushed on the salmon before it is roasted for about 15 minutes. Try this easy Oven Baked Salmon for dinner tonight!

Provided by Meghan McMorrow | Fox and Briar

Categories     Dinner

Time 20m

Number Of Ingredients 8

1.5 pounds salmon filet
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1 lime (zested and sliced)
salt (to taste)
pepper (to taste)

Steps:

  • Preheat oven to 400°F Line a baking sheet with foil for easy cleanup.
  • Mix together olive oil, chili powder, paprika, garlic powder and lime zest.
  • Season the salmon filet with salt. Brush with chili lime sauce, then scatter lime slices on top.
  • Bake for 15-20 minutes until the internal temperature reaches 145°F or the salmon flakes easily with a fork. Squeeze fresh lime juice over just before serving.

CHILI LIME SALMON



Chili Lime Salmon image

Chili Lime Salmon baked in foil on a one sheet pan is fresh, flavorful and super delicious! This low carb, paleo & keto friendly recipe is made with tangy lime, chili powder, and fresh parsley.

Provided by Kelly

Categories     Main Course

Time 23m

Number Of Ingredients 16

1 large 1-1/2 - 2 pound salmon fillet (or 4 salmon (4-6 ounce) fillets, skin on)
1/2 Tablespoon olive oil
1/2 teaspoon sea salt (or to taste)
1/4 teaspoon freshly cracked black pepper (or to taste)
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
1/4 teaspoon cumin
2 Tablespoons low sodium soy sauce* (can substitute with gluten free tamari or coconut aminos for paleo-friendly version)
3 tablespoons fresh lime juice
2-3 tablespoons honey
2-3 tablespoons fresh chopped cilantro (or parsley, divided)
lime slices (for garnish)
1 large bunch of asparagus (ends trimmed)
1 cup broccoli florets
1 Tablespoon olive oil
salt and black pepper (to taste)

Steps:

  • Preheat oven to 400 degrees F (see below for grilling**). Line a baking sheet with a large sheet of parchment paper or heavy-duty aluminum foil. Lay salmon on top and drizzle with oil. Season with salt and pepper. Rub chili powder, smoked paprika and cumin on salmon and slide lime slices halfway underneath the salmon, as pictured.
  • In a medium bowl, whisk together soy sauce, lime juice, and honey and drizzle evenly over salmon. Sprinkle with half of the cilantro, fold parchment paper or foil sides up to prevent juices from leaking through (does not have to cover salmon). (Let the salmon marinate for at least 15 minutes if you have time.)
  • For a complete meal with vegetables (omit this step if not making vegetables) - spread sheet pan with asparagus and broccoli florets and drizzle with 1 tablespoon of olive oil, salt, and pepper, to taste. Bake in preheated oven for 10 minutes. Remove from oven and move the vegetables to the side, making room for the salmon. Place the salmon in the middle of the sheet pan and slide lime slices underneath the salmon. Place another sheet of foil loosely over the salmon
  • Bake for 12-16 minutes (depending on how large your fish is), or until the salmon is flaky to your desired doneness but try not overcook. Open the foil and turn oven to broil - cooking for an additional 2-4 minutes, or until caramelized and slightly charred.
  • Cut into sections and discard skin and serve immediately with more chopped parsley, season with more salt (if needed) and a splash of lime

Nutrition Facts : ServingSize 1 serving, Calories 155 kcal, Carbohydrate 10 g, Protein 9 g, Fat 8 g, Sugar 7 g

CHILE-LIME SALMON PATTIES



Chile-Lime Salmon Patties image

This recipe was adpted from a turkey burger recipe that I tweeked to make my own. It puts a kicked-up spin on the traditional salmon pattie.

Provided by cathy tate

Categories     Fish

Time 1h5m

Number Of Ingredients 18

2 large can(s) salmon
1/4 c parsley
1/4 c celery, finely chopped
1/4 c green onion, finely chopped
1 c panko bread crumbs
1/4 c mayonnaise
1 large egg, lightly beaten
1 Tbsp lime juice
1 tsp red chile paste
1/8 tsp worcestershire sauce
2 Tbsp butter
1 recipe lime butter sauce
1/3 c white wine
1 Tbsp lime juice
1 clove garlic, minced
2 Tbsp whipping cream
1/3 c butter, cut up
1 Tbsp sriracha hot sauce

Steps:

  • 1. Drain salmon. Crumble salmon and pick out any bones. Place in large bowl. Set aside. In food processor, process parsley, celery and onion until finely chopped. Add to salmon. Add half of the panko, the mayonnaise, egg, lime juice, chile paste and Worcestershire sauce. Form eight 3-inch patties. Coat with remaining panko. In 12-inch skillet, heat 1 tablespoon butter over medium heat. Cook patties, half at a time, 10 minutes or until browned, turning halfway through. Repeat. Serve with Chile-Lime Sauce.
  • 2. CHILE-LIME SAUCE: In a small saucepan combine white wine, lime juice, minced garlic. Bring to a boil then reduce heat to low. Wisk in whipping cream. Gradually whisk in butter cut up until melted. Stir in Asian Sriracha Hot Sauce.

CHILE LIME SALMON



Chile Lime Salmon image

Chile Lime Salmon. This quick and easy 20 minute dinner is super flavorful thanks to a bit of heat from the Chile and a cooling citrus zest from the lime.

Provided by Serene Herrera

Categories     Main Course

Number Of Ingredients 7

4 salmon fillets ((approx 1.5 pounds))
3 tbsp chili garlic sauce
1/2 tsp lime zest ((approx 1 small lime zested))
2 tbsp honey
1/2 tsp salt
chopped cilantro
lime slices

Steps:

  • Preheat oven to 350 degrees. Line a large baking sheet with foil. Set aside.
  • In a small bowl combine the chili garlic sauce, lime zest, lime juice, honey, and salt. Whisk to combine.
  • Lay the salmon fillets on the baking pan, skin side down. Brush the tops with the sauce.
  • Bake the salmon for 15 minutes. Remove from the oven.
  • Garnish with chopped cilantro and lime slice if desired.
  • Serve warm and enjoy!

Nutrition Facts : Calories 48 kcal, Carbohydrate 12 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 918 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving

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