Fans say my Keto Chipotle Lime Salmon is “so delicious” and “so easy” that I had to re-share this low-carb dinner recipe. Made with 5 ingredients total, they also say this unfussy recipe is perfect “for real-world cooks.”
Keto Chipotle Lime Salmon Recipe
All you need to make this easy keto dinner recipe is salmon, chipotle, limes, olive oil, and salt! I use a wonderful cooking method here. I heat the oven to 500°F, then when I pop the salmon in, I lower the temperature to 275°F. The initial high temperature sears the fish and then as the temperature in the oven declines the fish cooks through resulting in a juicy salmon that is full of flavor.
Easy Keto Dinner Recipe
We like to squeeze the warm lime over Keto Chipotle Lime Salmon after it comes out of the oven and cools for a few minutes. Serve it with a keto friendly side dish like Cauliflower Rice, Low-Carb Dirty Rice, or No Potato Salad for a delightful low-carb Whole30 meal. Any of these pairings will knock your socks off.
Keto Chipotle Lime Salmon
- 1 lb salmon, cut into 4 fillets
- 1-2 tablespoons olive oil
- 2 limes, sliced in half
- 1 teaspoon celtic sea salt
- 1 teaspoon chipotle
- Preheat oven to 500°F
- Rinse salmon, pat dry and place on a metal baking sheet
- Rub each fillet with olive oil
- Squeeze the juice from one-half lime onto each fillet
- Sprinkle fillets with salt and chipotle, then place a half lime on top of each fillet
- Turn down oven temperature to 275°F
- Place salmon in oven and cook for 8-15 minutes, depending on how well done you like your fish
I feel sooo old you guys! I originally posted this recipe a decade ago in 2009! Here’s what I wrote back then!
With baseball back in the picture and our afternoons filled with practices I find myself looking for quick entrees that offer a lot of protein without a lot of work. Gluten-free Chipotle Lime Salmon is one of those recipes. My husband loved it, pronouncing it blog-worthy after his first bite.
I’ve been very busy lately though spending as much time as possible with my boys. Still, getting in quality time is a challenge. We’re going from the moment I meet them at school until dinner, running around to various activities such as baseball, violin, and of course, grocery shopping. I didn’t think I’d become one of those over scheduled mothers, though that seems to be just what is happening.
Thankfully, we still have a good routine at bedtime with lots of chit chat about the day, reading and snuggling. Often I think I need this time to unwind more than the boys do, though in reality, I bet it does all of us a lot of good.
Now the boys are in college. When they’re home visiting, I don’t ask what time they’ll be home at night. Sometimes I even get flipped off when I take an unwanted photo. They’ve grown up and I love them every bit as dearly and count myself lucky to have a wonderful family that I adore with all my heart.
John Hannon says
This sounds delicious. Just a thought about salmon. I’ve been avoiding farmed salmon ever since I heard that in a typical farm each salmon has a space to move in equivalent to a bathtub! No way to treat a fish that swims thousands of miles in the wild. Then there are the pests that all farmed fish are prone to, not to mention the pesticides that are used to combat the pests. So, I think it’s worth seeking out wild salmon if possible and affordable.
John, I only eat wild salmon. Not a fan at all of farmed for the reasons you mention above and more!
I’ve followed you for a very long time….I can not believe those boys are in college!
Thanks for all the recipes and inspiration ?
Herbalchef, I know! Time flies :-)
This was so good!!! And so easy. Thanks Elana for making recipes for real-world cooks
Kathy, thanks for letting me know this was so good and so easy :-)
Hi! may I know 500 degrees is it in Fahrenheit or in degress celcius?
Ben, degrees are in Fahrenheit :-)
Laura Hofer says
Great recipe, Elana! I love heat and citrus, and especially loved how the lime halves had lots of warm juice to squeeze over the salmon. We had this dish tonight with your No Potato Salad and simple baked potatoes, an easy and delicious supper. Thank you.
Laura, thanks for letting me know this is a great recipe!
Why do you preheat it to 500 first
And when you turn it down to 275 do you wait for the over to cool all the way back down or just put the salmon in?
So I’m not a very experienced cook :/
Mylinda, thanks for your question! The initial high temperature sears the fish and then as the temperature in the oven declines the fish cooks through :-)
This looks very good.Thanks for the post.
Grace, you’re welcome!
I’d definitely add cinnamon! I made it with the Grillmates sweet and smoky rub which has cinnamon (only chipotle seasoning I was able to find!) and it is SO good. I make this at least once a week now because it’s my second favorite fish recipe (second only to my mother’s orange roughy). Thank you so much for the recipe!! Easy and DELICIOUS!!!
Lyndsey, thanks for letting me know this is SO good and that you make it at least once a week!
Made this tonight! TWO WORDS: Easy and Yum!!! Served with baby broccoli and roasted red taters :).
Natalie, I’m so glad to hear this is TWO WORDS: Easy and Yum!!!
Michelle Quispe says
I love this recipe, the zing of the chipotle powder pairs great w/ the lime however the cooking method did not work. After 15 minutes in the oven, they were barely cooked so I upped the temp to 375 and cooked them an additional 10 mins and it was delish.
Michelle,you may need to get your oven temp verified. I’m so happy to hear you loved this recipe!