Spicy Chili Lime Salmon
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This spicy salmon recipe creates a fish dinner that bursts with southwest chili lime flavor! Marinate and air fry salmon for dinner in only 40 minutes!
Spicy Chili Lime Salmon
If your family likes the flavors of Tex-Mex and Southwest meals like Mexican chicken stuffed peppers, this spicy salmon recipe is sure to become a favorite!
Although many people think spicy Tex-Mex meals are best made with beef and chicken, spicy fish and seafood are just as delicious!
The flavors in this Chili Lime Salmon recipe come from a tangy salmon marinade. It’s one of several salmon marinades on this site, and honestly, it’s also one of my favorites! With just 5 ingredients, the marinade is super simple to make, but it packs a punch of tangy and spicy flavors!
Learn how to cook anything in your air fryer with our free cook time chart!
Why This Spicy Salmon Recipe is a Favorite
- Healthier than deep fried fish. Air frying is one of the best ways to create crispy foods in a healthy way! Salmon is high in protein and rich in heart-healthy, Omega-3 fats. For the nutritional benefits alone, it’s a great choice to include as part of a healthy dinner.
- Perfect for a quick and easy weeknight dinner. Because it only takes 20-30 minutes to marinate and 10 minutes to air fry salmon, this meal is perfect for dinner on a busy night.
- Adaptable to several eating plans. This recipe makes a nourishing, high protein, Pescatarian dinner. Even better, it fits perfectly into several different eating plans. It’s gluten-free, Whole30, Paleo, dairy-free, low carb, and keto compliant!
Oh, how I love this spicy marinade! The chiles pair really well with the lime juice and fresh cilantro. This air fried fish is fabulous on lettuce wraps and in tacos, especially with pickled cabbage or pineapple slaw on top.
When it’s time for grilling outdoors, make this bourbon salmon recipe. It’s fantastic!
Ingredients and Substitutions
- skin-on salmon fillets – Keeping the skin on the fish helps to prevent it from falling apart as it cooks. It also makes it easier to slide a spatula underneath it.
- avocado oil – If you don’t have any avocado oil, olive oil is a good substitute.
- lime juice – Do your tastebuds a favor and skip the concentrated juice. Just buy one fresh lime and that will give you plenty of fresh citrus flavor! Lemon and even orange juice are good substitutes.
- jalapeno – 1 medium sized chile pepper is all you’ll need. If you prefer a milder flavor, substitute with diced green chiles. For a really spicy salmon recipe, use a hotter chile, like serrano.
- cilantro: You can omit this ingredient if you do not like the flavor of cilantro. Or, substitute it with fresh parsley.
How to Make Chili Lime Salmon
Scroll down to the recipe card for the full step by step instructions! ⬇️
Marinate the fish.
Making the salmon marinade is as simple as whisking the ingredients together in a nonreactive dish. It doesn’t get any easier! Because salmon doesn’t have any connective tissues like beef and pork do, a fish marinade is solely to add flavor.
The great news is, it only takes 15-30 minutes of marinating time for the fish to absorb the flavors.
Marinate in the container at room temperature for 30 minutes, or set the covered or sealed container in the refrigerator to marinate for up to an hour.
If you want a meal prep dinner, you can freeze the salmon in the marinade for 3-4 months.
What does nonreactive mean?
Nonreactive materials are ones that won’t react and corrode when they come in contact with acidic foods like citrus juice, tomatoes, etc.
Good nonreactive materials to use are things made of stainless steel, ceramic, or glass.
Preheat the air fryer.
Preheat the air fryer to 400℉ (204℃). If your air fryer doesn’t have a preheat setting, simply turn it on and wait about 3-4 minutes while it warms up.
Air fry the chile lime salmon.
- Spray the basket of your air fryer with cooking oil or non-stick cooking spray.
- Remove the fish fillets from the marinade, and shake them gently to remove any excess.
- Air fry the chili lime salmon for 7 minutes, until it flakes easily with a fork. To be sure that it's safe to eat, use a digital cooking thermometer to take the internal temperature of the fillets. All fish and seafood is safe to eat when the internal temperature reaches 145°F.
Tips for Success
- Don’t overlap the fish fillets in the air fryer. The hot air needs to be able to circulate around the food to cook it evenly. If necessary, cook the food in batches.
- Don’t flip the fish halfway through cooking.
- Exact cook time will vary, depending on the thickness of the fish fillets and your individual air fryer. You may need to adjust the cooking time +/- 1 to 3 minutes.
- Stop cooking the salmon when it reaches an internal temperature of 145°F (63°C), to avoid overcooking it. The fish will be flaky when it’s cooked through. It's best to check for doneness using an instant-read digital cooking thermometer.
- To keep the fish from sticking, remember to spray the basket with olive oil spray or another cooking spray before each batch of fish is cooked.
Spicy Salmon Recipe FAQ
Why can't you marinate fish overnight?
if you marinate fish for too long, it takes on a mushy texture. Not only that, but there’s an acidic ingredient (lime juice) in this marinade recipe.
If you let the fish sit much longer than an hour, the acids in the citrus juice will begin to cook the fish, similar to how ceviche is made.
Why can't you reuse the spicy salmon marinade?
Uncooked fish, meat, and poultry contain bacteria that transfer to the marinade. Per USDA recommendations, it is not considered safe to reuse for any purpose without first boiling it for several minutes.
Other Air Fryer Dinner Ideas
Spicy Chili Lime Salmon
Equipment
Ingredients
- 3 tablespoons olive oil or avocado oil
- 2 tablespoons lime juice about 1 lime
- 1½ tablespoons minced jalapeno or diced green chiles
- 1 tablespoon minced cilantro or fresh parsley
- 1 pinch salt and pepper or more/less, as desired
- 12 ounces salmon fillets 2 skin-on fillets, about 6 ounces each
Instructions
- Add all ingredients except salmon to a small nonreactive bowl. *see Note 1. Whisk well to combine.Note: You can do this up to a day in advance. Cover and store the marinade in the refrigerator until you're ready to use it.
Marinate the Salmon
- Pat the salmon fillets dry with paper towels. Transfer to a glass baking dish or heavy-duty zip top storage bag.Pour the marinade over the fish, then turn it over to fully coat both sides.
- Marinate in the container at room temperature for 30 minutes, or set the covered or sealed container in the refrigerator to marinate for up to an hour.Alternatively, you can seal the bag or container and freeze the salmon in the marinade for 3-4 months.
Cook the Salmon
- Preheat the air fryer to 400℉ (204℃). Meanwhile, remove the salmon from the chili lime marinade, shaking off any excess.Immediately discard any remaining marinade- do not reuse! *see Note 2
- Spray or drizzle the air fryer basket with oil. Place salmon fillets in a single layer, skin side down, in the air fryer. Spray or drizzle the fish with a little extra oil for extra crispiness. Close the air fryer and cook for 7 minutes.
- When the fish is flaky and cooked through to an internal temperature of 145°F., use a spatula to carefully remove and transfer to a serving platter.
Notes
- A nonreactive bowl is made from a material that won’t react with acidic foods like citrus juice and tomatoes. Nonreactive materials include stainless steel, ceramic, or glass. Acids will corrode and cause damage to reactive materials.
- Reusing the salmon marinade is not recommended. Uncooked fish, meat, and poultry contain bacteria that transfer to the marinade. Per USDA recommendations, it is not considered safe to reuse for any purpose without boiling for several minutes.
- Don’t overlap the fish fillets in the air fryer. The hot air needs to be able to circulate around the food to cook it evenly. If necessary, cook the food in batches.
- Don’t flip the fish halfway through cooking.
- Exact cook time will vary, depending on the thickness of the fish fillets and your individual air fryer. You may need to adjust the cooking time +/- 1 to 3 minutes.
- Stop cooking the salmon when it reaches an internal temperature of 145°F (63°C), to avoid overcooking it. The fish will be flaky when it’s cooked through. It's best to check for doneness using an instant-read digital cooking thermometer.
- To keep the fish from sticking, remember to spray the basket with olive oil spray or another cooking spray before each batch of fish is cooked.
