Tested till perfect Chili-Roasted Salmon
Chili-Roasted Salmon
Photography by Matthew Kimura

Chili-Roasted Salmon

Because its flesh has so little connective tissue, fish is the quickest roast of all. Here flavourful accents cook into a stylish meal in only 15 minutes.

By The Canadian Living Test Kitchen

Source: © CanadianLiving.com

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 4 4centre-cut salmon fillet, (1-1/2 lb/750 g)
  • 1 tbsp 1tbspvegetabIe oil
  • 1-1/2 tsp 1-1/2tspchili powder
  • 1/2 tsp 1/2tspsalt
  • 2 tbsp 2tbspchopped fresh coriander or parsley
  • 1 1limelimes, cut in wedges
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Place fillets, skin down, on foil-lined rimmed baking sheet. Whisk together oil, chili powder and salt: spread over fillets. Roast in 450ºF (230ºC) oven for 10 minutes per inch (2.5 cm) of thickness or until fish flakes easily when tested with fork.

Slide metal spatula between flesh and skin to transfer to plates. Sprinkle with coriander. serve with lime wedges to squeeze over top.


Nutritional Information Per serving: about

cal 255 pro 31g total fat 13g sat. fat 2g
carb 1g fibre 0 chol 85mg sodium 364mg

% RDI:

calcium 2 iron 10 vit C 5 folate 16
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