This Spicy Salmon made with ginger, jalapeno, and lime is packed with flavor, low carb and keto friendly, and ready in just 15 minutes. Jump to Recipe keyboard_arrow_down
Spicy Salmon with fresh ginger, jalapeno, garlic, and lime juice is one of those simple recipes you will make again and again. It's another good spicy option for salmon in addition to our Blackened Salmon and Cajun Salmon for anyone who loves heat as much as we do.
I am always on the lookout for new salmon recipes since it is something I prepare on an almost weekly basis. Usually, I use some homemade spice blend using chili powder, but recently I wanted to switch things up with some fresh jalapenos. To give this spicy salmon both heat and spice flavor, I added some ginger as well. Then lime juice, garlic, and olive oil to round out the flavors.
Spicy Salmon: Adjust the spice level
This baked salmon recipe calls for jalapeno pepper, but you experiment with different types of peppers depending on your heat preference. Here are a few possible spicy substitutes to try in your salmon marinade. You can also use your favorite chili powder if you don't want to use fresh peppers. Ancho chili powder will add some smoky flavor while a traditional chili powder will have a milder flavor. Red pepper flakes will work as well.
Fresno Chilis - These bright red devils have a similar heat level as jalapenos, but provide a pop of color as well as flavor.
- Anaheim Chilis - These peppers, sometimes called New Mexico chilis, are green when fresh, red when dried, and can vary widely in terms of their spiciness.
- Serrano Chilis - These green chilis are smaller than jalapenos, but pack more heat if you’d like to spice this ginger chili lime salmon up even more.
- Habanero Chilis - These peppers go from green to yellow to orange to red as they ripen and are some of the spiciest available in grocery stores.
- Bird’s Eye Chilis - These chilis can be green, red, or somewhere in between. And while they’re tiny, they pack a ton of spice for their size.
If you’re cooking for kids and others who can’t take the heat, you might try substituting part of a sweet pepper for the jalapeno. The garlic and ginger in the marinade will provide tons of flavor on their own.
A few notes about ginger
And, while it’s possible to substitute dried ginger in a pinch, your fish will be much more flavorful if you use fresh ginger in the spicy salmon marinade. When buying ginger, look for firm roots that don’t show any signs of shriveling. The ginger root’s thin skin should be tan and free of mold. You can store any extra ginger root in the refrigerator, where it should last for several weeks, or even freeze it and grate it into recipes as needed. As just one example, it gives carrot soup quite a kick.
Baked Spicy Salmon Tips and Tricks
- Lining the baking sheet with foil will minimize clean up. The baked salmon shouldn’t stick, but spraying the foil with a light coat of cooking spray before adding the fish and marinade is always a good idea.
- Sometimes when you cook salmon, white residue will appear during cooking. This is a protein released from the fish as it cooks and totally harmless and generally doesn’t affect the fish’s flavor. To completely eliminate this, try brining the salmon first in some salted water for about 10 minutes. I always take this extra step when serving salmon to guests to make my presentation a little prettier.
- If you like firmer fish, add a minute or two to the cooking time. If you prefer your spicy salmon on the rarer side, remove it from the oven earlier than the recipe suggests. Since the salmon is baking on its own, you don’t have to worry about any veggies or other accompaniments being under or overcooked, so you can really prepare the fish to fit your friends’ and family’s taste.
Once you try this spicy, simple, and oh-so-delicious salmon, it’s bound to be in heavy rotation on the dinner menu.
Just starting with salmon? If salmon is a new ingredient for you or you are looking to learn more about this healthy protein, check out our Ultimate Salmon Guide to learn more about its nutritional benefits, how to choose it, cooking it, recipes, and more.
- crop_freeCook Mode
- printPrint Recipe
- file_downloadDownload PDF
- 1.33 lbs. coho salmon, skin removed
- 2 U limes (juice only)
- 4 tsp. ginger, minced
- 1 U jalapeno, seeded and minced (more to taste)
- 2 U cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper
- shopping_cartGet IngredientsinfoNEW!
Combine the lime juice, ginger, jalapeno, garlic, and olive oil. Spread over the salmon and let marinate for 30 minutes.
Preheat the oven to 400 degrees.
Line a baking sheet with foil and spray with cooking spray. Place the salmon on the baking sheet, pouring marinade over top, and bake for 10-12 minutes until cooked through. To brown the top, broil for 2-3 minutes at the end of cooking.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
Get delicious, healthy recipes delivered each week right to your inbox.
Snap a picture and show us what you made on Instagram or Facebook.
Tag us using @SlenderKitchen or #slenderkitchen.