This crazy delicious Chili Salmon is coated in chili spices then slow baked so that it stays super moist and tender. No dry salmon here! It’s also a naturally gluten-free + paleo + Whole30 dinner recipe that is super healthy for you.
- 1 salmon or steelhead trout fillet, about 2.5 lbs
- 2 teaspoons chili powder
- 1 teaspoon each: smoked paprika and oregano
- ½ teaspoon sea salt
- 1 teaspoon olive oil
- Chopped fresh dill, to top
- Preheat your oven to 270 degrees. Line a baking sheet with parchment paper. If you’d like, remove the skin from the salmon. See notes.
- Lay the salmon on the prepared baking sheet. Sprinkle the salmon with the chili powder, smoked paprika, oregano, and sea salt. Drizzle with the oil.
- Bake in the oven for 30 minutes. When the salmon is done cooking, it will feel firm but still give a little when you press a finger into the top. If you have a meat thermometer, it should read 140 degrees Fahrenheit.
To remove the skin from the salmon, lay the fish skin side down on a flat surface with the tail end (the small end) towards your dominant hand. Cut straight down through the flesh (but not the skin!) very close to the end then turn your knife on a 45-degree angle and slide it along the fish. It helps to use one hand to pull the skin taunt while you slide the knife.
It’s a little tricky at first, but after you do it a few times it becomes pretty easy.
Also, make sure the knife you use is super sharp!