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Chili Lime Salmon Pouches


  • 1 medium wild salmon filet approximately 1 lb
  • 2 large limes sliced into ¼ inch slices (reserve ⅓ of each lime)
  • 2 tsp chil powder
  • ½ tsp salt
  • 1 tsp ground cilantro


  • Preheat oven to 400. Cut a piece of parchment paper large enough to create a pouch for the salmon. Place the parchment on a large baking sheet,
  • Arrange enough lime slices on the parchment paper to create a bed for the salmon filet. Place the filet, scales down, on top of the lime slices.
  • Squeeze the reserved lime over the filet. Season the filet with chili powder, salt and cilantro. Place the remaining lime slices on top.
  • Fold the parchment paper over the salmon and crimp the edges to form a pouch. Bake for 15 minutes, serve hot.