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.
Yes, wild salmon is completely different than farmed salmon!
This was delicious! Thank you! I served it with Salmon Wedges with chipotle spice in the airfryer, and with green beans steamed with some italian spices.
Audrey, that sounds perfect!
This recipe looks so good. I have 2 pounds of wild caught Alaskan salmon from ButcherBox in my freezer. I usually do a citrus maple marinade, but the lime chipotle will make a nice change. Your posts and cookbooks have helped me so much over the years. Thank you for everything you do.
Kathy, you’re so very welcome!
Lyndon K. West says
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! From my point of view you can not consider salmon as a seafood. As a nutritionist, I recommend people to don’t eat salmon. Well, you are a very good food writer but I suggest you to be healthy and share more healthy recipes. Cheers!
Lyndon K. West – Nutritionist at the American Dietetic Association.
Lyndon, thanks for your comment! We only eat wild salmon :-)