Low Sodium Chili Lime Salmon

5 from 3 votes

This Low Sodium Chili Lime Salmon is a heart-healthy dish that's packed with flavor and so easy to make. Make it in under 20 minutes!

Prep Time5

Cook Time10

Total Time15

Course: Entree, Main Course

Cuisine: American, Southwest

Diet: Diabetic, Low Calorie, Low Fat, Low Lactose, Low Salt

Servings:

Calories: 231kcal

Pat the salmon dry. To make the dry rub, mix the chili powder, garlic powder, cumin, paprika, brown sugar, and lime zest together in a small bowl.
Brush the salmon filets with olive oil and sprinkle with equal amounts of the dry rub, patting it onto the salmon so that it adheres.
To bake the salmon in the oven:
Preheat oven to 400°F. Place the salmon on an oiled sheet pan and bake in the oven 10-15 minutes until it reaches desired doneness. Squeeze lime juice on top just before serving.
To grill the salmon on a grill:
Heat an outdoor grill or indoor grill pan over medium high heat. Brush the grill rack well with oil. Place the salmon on the grill, seasoned side down and cook until browned, about 3 minutes. Flip and cook another 3-5 minutes to desired doneness. Squeeze lime juice on top just before serving.
To cook the salmon on the stove:
Heat a nonstick skillet on the stove over medium high heat and spray with olive oil. Place the salmon in the pan, seasoned side down and cook until browned, about 3 minutes. Flip and cook another 3-5 minutes to desired doneness. Squeeze lime juice on top just before serving.
To cook the salmon in an air fryer:
Heat an air fryer to 400°F. Spray or brush the rack with olive oil. Add the salmon to the air fryer in a single layer. Cook 6-10 minutes to desired doneness. Squeeze lime juice on top just before serving.

Make this dish a meal! Add some veggies to the baking sheet like potatoes, broccoli, green beans, asparagus or bell peppers for an easy sheet pan dinner.
Make a double or triple batch of the spice mix and store it in a sealed jar for future meals. You can also use it on other types of seafood, chicken breasts, or vegetables.
Store leftover salmon in an airtight container in the fridge up to 3-4 days.
There is NO added salt in this dish so the sodium is very low, making this recipe suitable even for those on the most strict sodium diet. You can add ⅛ teaspoon salt to the spice rub if desired- this will bring the sodium up from 76 mg to 149 mg per serving, which is still low sodium.