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.