This quick and easy chili lime salmon is served with a fresh peach salsa and a Sriracha mayo drizzle. Perfect for a Summer dinner!
If quick and easy is on your Summer dinner menu, look no further than these chili lime salmon bites with fresh peach salsa. The salmon needs just 10 minutes under the broiler (or air fry them if you like!). While the salmon cooks, mix up the peach salsa and enjoy.
Ingredients and substitutions
A few notes about the key ingredients …
Salmon – You can use fresh or thawed frozen salmon, or swap out rainbow trout if you like. I find frozen and thawed salmon tends to be more watery, which can prevent the salmon from really crisping up. It is still fine though, but for extra crispy, starting with fresh salmon is the way to go.
Peaches – Start with fresh, ripe peaches, or you can swap peaches for nectarines or mangos.
Chili Powder – This is the spice blend that you would use for a pot of chili.
How to make chili lime salmon bites with peach salsa
This is a visual summary of the steps to make this recipe. Always refer to the complete instructions in the Recipe Card below when making the recipe.
- Prepare the peach salsa by combining all the peach salsa ingredients in a bowl. Toss to combine and set aside on the counter while you prepare and cook the salmon.
- Prep the salmon by cutting the salmon into bite-sized cubes. Drizzle with oil, then season with the spices, salt, pepper, lime juice and lime zest. Toss to coat well.
- Spread the salmon onto a foil-lined baking sheet, leaving space between the pieces. Pop into the oven under the broiler to cook, stirring once halfway through cooking.
- When the salmon is browned, remove it from the oven. Serve immediately with the peach salsa.
Variations and serving suggestions
- As noted above, swap out rainbow trout for the salmon or nectarines or mangoes for the peaches.
- You can serve this dish as is or with a bit of rice. A cilantro lime rice would be nice. Simply stir some chopped cilantro into the rice after cooking and drizzle with fresh lemon juice. Coconut rice would also be nice with these flavours.
- If I’m not feeling like making rice, I sometimes just chop up some lettuce for the bottom of the bowl and “salad” it.
- Instead of using the oven broiler, you can cook the salmon bites in an air fryer at 400F for 5-7 minutes, if you prefer.
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Get the Recipe: Chili Lime Salmon and Peach Salsa
Ingredients
For the peach salsa:
- 2 medium fresh peaches, peeled, pitted and diced
- 1/2 small red bell pepper, cored and diced
- 1/4 cup red onion, finely diced
- 3-4 Tablespoons fresh cilantro, finely chopped
- juice from 1/2 fresh lime
- Pinch salt
For the chili lime salmon:
- 12-14 oz skinless salmon, skinless, cut into bite-sized pieces
- 1 Tablespoon cooking oil, such as olive oil, vegetable oil, avocado oil etc.
- 2 teaspoons honey, or brown sugar
- 1 teaspoon lime zest
- juice for 1/2 fresh lime
- 3/4 teaspoon chili powder, *see Note 1 below
- 3/4 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teasoon salt
Optional sriracha mayo:
- 1/3 cup mayonnaise
- 1 Tablespoon sriracha
- splash lime juice
Instructions
- Tip! You'll need the juice from 1 lime (half for the salsa and half for the salmon) as well as 1 teaspoon of lime zest for the salmon. Remember to take the zest from the lime before cutting it in half to juice as needed.
- If you'd like to add rice, start the rice a bit before starting the rest of the recipe, as the salmon and peach salsa comes together quickly!
- Prepare the peach salsa by combining all the ingredients in a medium bowl. Toss well to coat and then set aside on the counter while you make the salmon.
- Tip! Instead of using your oven broiler, you can cook the salmon bites in an air fryer at 400F for 5-7 minutes, if you prefer.
- Place an oven rack 6-inches from the broiler element in the stove. Line a baking sheet with aluminum foil and set aside. Turn the oven broiler on to preheat.
- Place the cubed salmon into a medium bowl. Drizzle the salmon with the oil, then add the remaining salmon ingredients to the bowl. Toss to combine and coat well.
- Scatter the salmon pieces onto the prepared baking sheet, leaving as much space between the pieces as possible.
- Place into the oven under the broiler and cook for about 10 minutes, stirring halfway through cooking. Cook the salmon until nice and browned.
- Remove from the oven. Spoon the salmon into serving bowls (on top of rice or shredded lettuce, if you like) and drizzle the salmon with sriracha mayo, if using. Spoon some peach salsa on the side.
Notes
Variations and serving suggestions
You could swap out rainbow trout for the salmon, or nectarines or mangoes for the peaches. You can enjoy this dish as is or serve it on top of rice. A cilantro lime rice would be nice. Simply stir some chopped cilantro into the rice after cooking and drizzle with fresh lemon juice. Coconut rice would also be nice with these flavours. If I’m not feeling like making rice, I sometimes just chop up some lettuce for the bottom of the bowl and “salad” it. Be sure to read the notes above this recipe card for more tips on making this recipe. You’ll also find step-by-step photos that you might find helpful.More salmon recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
