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Chile Lime Salmon with Caribbean Salsa

Raven Higheagle


For many, the Lenten season can seem a daunting task. Meatless meals mean you forego the option of pulling together a quick sandwich for lunch or racing through the drive thru to pick up burgers for dinner on those hectic days. Trust me we've all been there.
A note on the salsa: the fish can have a bit of a kick, so the sweet salsa (made with fresh mangos, kiwi and grapefruit) balances out the heat. Feel free to swap out oranges for grapefruit or papaya for mango, both work well.


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Serves 8
30 Min
20 Min



  • 4
  • 4 Tbsp
    olive oil
  • 1 tsp
    kosher salt
  • 1 tsp
    freshly ground black pepper
  • 8
    kiwi, peeled and diced
  • 4 large
    mango, peeled and diced
  • 2 large
    green bell pepper, seeded and diced (or 4 small)
  • 2 medium
    ruby red grapefruit, peeled and diced
  • 2
    red onion, finely chopped
  • 1 c
    cilantro leaves

  • 1 c
    fresh lime juice
  • 8 Tbsp
    olive oil
  • 4 Tbsp
    chili powder
  • 8 clove
    garlic, finely chopped
  • 4 tsp
    lime zest
  • 4 tsp
    kosher salt
  • 4 tsp
    freshly ground black pepper
  • 8
    salmon fillets, 5 to 6 ounces each

How to Make Chile Lime Salmon with Caribbean Salsa


  1. Preheat oven to 450 degrees. Line a baking sheet with foil and spray with nonstick cooking spray.
  2. Mix all the salsa ingredients and toss to coat. Chill until ready to serve.
  3. In a small bowl combine all ingredients, except salmon. Place the salmon on the prepared baking sheet and coat with the chile lime glaze.
  4. Bake until the salmon is just cooked through, 12 to 18 minutes. Serve warm topped with salsa.

Printable Recipe Card

About Chile Lime Salmon with Caribbean Salsa

Course/Dish: Fish, Salsas
Main Ingredient: Fish
Regional Style: Caribbean
Other Tags: Quick & Easy, Healthy

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