Prepare a delicious meal of roasted salmon, napa cabbage, asparagus, red bell pepper, and carrots with a spicy orange-lime wet seasoning. This seasoning has a tangy kick from the fish sauce and heat from the garlic chili sauce and is flavored with fresh garlic, basil, and mint.
Simply toss everything together on a sheet pan and roast in the oven. Once done, mix the remaining wet seasoning with a small amount of mayonnaise to make a creamy finishing sauce for the most delicious chili lime salmon dinner.
Table of Contents
Jump to:
- Bake Salmon Healthy Dinner
- What is Fish Sauce?
- What is Garlic Chili Sauce?
- Where to Buy Fish Sauce and Garlic Chili Sauce?
- Ingredients with Steps
- Instructions with Pictures
- Substitutions
- Variations
- Equipment
- Storage
- Cooking Tip
- Frequently Asked Questions
- Fish Recipes
- 30-Minute Meal Recipes
- 📖 Recipe
- Subscribe to my YouTube Channel.
- Have a Comment or Question?
Bake Salmon Healthy Dinner
Sheet Pan Citrus Chili Lime Salmon with Vegetables is a delicious and easy recipe to add to your weeknight dinner routine. This recipe includes simple ingredients of juicy salmon fillets marinated and roasted together with tender napa cabbage, fresh asparagus, sweet red bell peppers, and colorful carrots.
The unique wet seasoning is a lively blend of citrus juices enriched with fish sauce, garlic chili sauce, fresh garlic, basil, and mint, which infuses the dish with layers of tangy, spicy, bold flavors. The convenience of using just one sheet pan means less cleanup and more time to enjoy your meal.
The unique wet seasoning is a lively blend of citrus juices enriched with fish sauce, garlic chili sauce...
Once roasted, the salmon and vegetables are drizzled with a creamy sauce made by mixing the leftover marinade with a touch of mayonnaise. This sauce adds a smooth, rich finish to this wholesome and flavorful complete meal.
What is Fish Sauce?
Fish sauce is a popular condiment in many Southeast Asian cuisines. Its rich history dates back thousands of years, primarily to ancient Thailand and Vietnam. Fish sauce was originally developed as a way to preserve fish, and it is traditionally made by fermenting small fish and salt in large barrels for several months to years.
As trade routes expanded, fish sauce spread across Asia and eventually reached Europe. There, the Greeks and Romans used it in various forms under different names like "garum." Over time, fish sauce has evolved and integrated into the culinary traditions of many countries, adapting to local tastes and ingredients.
Today, it remains an essential ingredient in numerous dishes worldwide, celebrated for its ability to enhance flavor with its deep, salty-savory profile.
What is Garlic Chili Sauce?
Garlic chili sauce is a spicy and flavorful condiment originating from Asian cuisine. It is made by blending coarsely ground chili peppers, garlic, vinegar, salt, and sometimes sugar for balance. The consistency can be smooth or slightly chunky, depending on how it is prepared.
This sauce is popular for its versatility and ability to add a spicy kick and a deep, aromatic garlic undertone to dishes. It can be used as a dip, a spread for sandwiches, a marinade ingredient for a spicy twist, or an addition to sauces. Garlic chili sauce can easily enhance the flavor profile of any meal.
Where to Buy Fish Sauce and Garlic Chili Sauce?
Fish sauce and garlic chili sauce are essential ingredients for adding bold, savory, and spicy flavors to many dishes, especially in Southeast Asian cuisine. You can find both of these sauces at most large grocery stores, typically in the international or Asian food aisles.
If you're looking for a broader selection, Asian markets or online retailers like Amazon are great places to shop for these ingredients.
Some top brands for fish sauce include Red Boat Fish Sauce, known for its premium quality and clean ingredients, and Three Crabs Fish Sauce, a popular choice for its balanced flavor, and my favorite Squid Brand Fish Sauce for its light umami-rich flavor.
For garlic chili sauce, Huy Fong Garlic Chili Sauce is a trusted go-to, especially if you love a good kick of heat, while Lee Kum Kee offers a flavorful version that’s widely available.
These sauces are versatile and can bring out the best in umami flavor, from marinades and stir-fries to dipping sauces and soups!
More Incredibly Delicious Salmon Recipes
- Baked Cajun Honey Mustard Salmon Cauliflower Steaks and Potatoes
- Calabrian Pepper Basil Baked Salmon and Broccolini
- Air Fryer Spicy Cilantro Lime Salmon Salad Rice Bowl
- Air Fryer Calabrian Chili Salmon and Vegetables Bowl
- Smothered Salmon Salisbury Steak with Tomato Mushroom Gravy
Ingredients with Steps
Finely chop garlic cloves, mint, and basil leaves to prepare the aromatics. Combine these with olive oil, garlic chili sauce, fish sauce, freshly squeezed orange and lime juices, and honey in a large mixing bowl to make the liquid seasoning, reserving half a cup of this mixture in a separate bowl.
Preheat the oven to 425 degrees Fahrenheit and line a sheet pan with parchment or a silicone liner. Prepare the napa cabbage by peeling the outer leaves, slicing off the browned root, rinsing, and cutting into wedges, then arranging these on the sheet pan in a single layer.
Next, prepare and position the salmon fillets and vegetables, including diagonally sliced carrots, red bell pepper strips, and trimmed asparagus, tossing them in the wet seasoning before spreading them on the pan. Bake everything for 15 to 20 minutes. While baking, mix light mayonnaise into the reserved seasoning and refrigerate.
Serve by arranging vegetables and salmon on a plate, drizzle with the creamy sauce, and optionally garnish with more fresh herbs.
Culinary Glossary
This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this recipe. Check out the live Culinary Glossary here.
- The Aromatics - The garlic, mint, and basil were chopped to decrease prep time.
- Fish Sauce - A savory, umami-rich condiment made by fermenting fish and salt, widely used in Southeast Asian cuisines to enhance flavor.
- Garlic Chili Sauce - A spicy condiment made from chili peppers, garlic, vinegar, and salt, adds heat and flavor to various dishes.
- Napa Cabbage - a type of Chinese cabbage with crinkly, thick, and tender pale green leaves. It is known for its mild flavor and versatility in salads, stir-fries, and soups. You might also know it as the cabbage used in making kimchi.
- Salmon Filets - Salmon fillets are available in different cuts, such as the leaner tail section, the thicker and richer center-cut, and the belly portions. Each provides different textures and flavors that suit various cooking methods.
- Salmon Skin - You can keep or remove the salmon skin. I prefer to leave it on to prevent the salmon from shrinking when baking.
- Citrus Power - Before cutting the citrus fruit, make orange and lime zest, which can be added to the wet seasoning, creating a bolder citrus flavor. Learn more about zesting here.
If you prefer baked salmon, the center-cut fillet is the best option because it has an even thickness that promotes consistent cooking and a rich and moist texture.
See the sheet pan chili lime salmon recipe card for quantities below.
Learn about prepping sweet peppers.
Instructions with Pictures
Follow the instructions and cooking tips below using the step-by-step picture guide for the chili lime salmon recipe.
Ensure to follow the recipe to reserve some of the wet seasonings to make the creamy dressing later.
Arrange the uniformly cut salmon and napa cabbage on the sheet pan to assist with cooking the ingredients evenly.
Generously brush the wet seasoning onto the salmon for even seasoning.
The vegetables are then tossed in the remaining wet seasoning and placed on the sheet pan.
The arrangement of the salmon and vegetables should be similar to that shown in the picture, with an even layer of vegetables for uniform cooking.
Then, whisk in the mayo to the reserved wet seasoning to make the simplest creamy sauce, then keep it chilled in the fridge until it's time to use.
Substitutions
Dairy-Free
- This easy salmon recipe is already dairy-free.
Gluten-Free
- This chili lime salmon recipe is already gluten-free.
Vegetarian
- Salmon Filets - For a great texture variation profile, Use a variety of quartered and/or separated mushrooms and large diced firm tofu marinated in the wet seasoning. Recommended mushrooms are seafood mushrooms, enoki, cremini/button mushrooms, and shimeji mushrooms.
- Fish Sauce - Look for a vegetarian or vegan fish sauce. Vegan fish sauce is an alternative to traditional fish sauce. It is made from fermented soybeans, mushrooms, and seaweed with added salt to mimic the umami flavor of fish sauce.
For extra firm tofu, use a tofu press; click here to learn more about how to use a tofu press.
Convenience
- Medium Orange - Use store-bought 100% orange juice with or without the pulp; it should be fine.
- Honey - There are so many syrup substitutes; use your favorite. Try apple, monk fruit, or maple syrup. Or date syrup for a dark, rich flavor. You can also try replacing it with brown sugar.
- Sliced Vegetables and Asparagus - Use a bag of store-bought fresh mixed vegetables; these are usually already cut uniformly; just toss in the wet seasoning.
- If frozen vegetables are used, they may produce excessive liquid, making the glaze runny.
- I suggest thawing the vegetables, rinsing them to remove any ice crystals, and then drying them off before tossing them into the wet seasoning.
- Fresh Salmon Filet - You can use frozen salmon; just make sure it is at least 4 ounces each after the thawing process.
- Do not use seasoned frozen salmon; the sauce will become extremely runny and taste like a diluted sauce. Salmon is a fatty fish with a unique taste. However, you can replace this type of fish with rainbow trout.
- Garlic Chili Sauce - Garlic chili sauce is a thicker sauce that highlights the flavors of chili peppers and garlic without added sweetness.
- On the other hand, Sriracha is a smoother and more uniform sauce that balances the heat of chili, the tang of vinegar, and the flavor of garlic, which is further enhanced by a noticeable sweetness.
- So you can substitute one for the other but the sweetness in the overall dish will be higher.
Change Heat Level - Modify the chili lime salmon recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Variations
- Different Vegetables - Use what you have. Try using sliced red onion, green beans, mushrooms, etc.
- Sweet Mashed Potatoes - Instead of napa cabbage, serve with baked or boiled sweet potatoes that have been mashed and mixed with butter, brown sugar, and a little bit of salt.
- On the Grill - Grill the salmon straight onto a clean, greased hot grill. You can use a grill basket for the sliced red bell pepper and carrots, but you can place the asparagus and napa cabbage directly on the grill.
- These may cook faster on the grill compared to the oven-roasted ones, so keep an eye on them to prevent overcooking or too much charring.
- I suggest brushing on the wet seasoning for a couple of minutes before the ingredients are done to prevent burning.
Equipment
- Mixing Bowls - This recipe uses two bowls to make the wet seasoning and the creamy sauce.
- Parchment Paper or Silicone Sheet Pan Liner - Use these to prevent the ingredients from sticking to the pan during baking and for easy clean-up. For this recipe, I used the Amazon Basics Silicone, Non-Stick, Food-Safe Baking Mat that first fit perfectly into a sheet pan. You can also use aluminum foil instead.
- Sheet Pan - Two servings of this recipe were made using a half-sheet pan. I suggest using a sheet pan over a baking dish since the ingredients are more spread out, increasing even cooking.
- If you do not have a sheet pan, I suggest getting the Nordic Ware Natural Aluminum Commercial Baker's Half Sheet Pans. Sheet pan meal cooking helps save time and dishes.
- Kitchen or Paper Towel - Used to remove excessive water from the salmon and vegetables to prevent dilution in the sauce.
- Pastry Brush - Used to brush the wet seasoning evenly onto the salmon and napa cabbage. I highly recommend the OXO Good Grips Silicone Basting & Pastry Brush.
- Meat Thermometer - This is a very beneficial tool for increasing the chance of cooking your food to the right temperature and preventing undercooked foods and food-borne illnesses.
Kitchen Must Haves - Find other tools I use here.
Storage
- Refrigerator - To store in the fridge, place the chili lime salmon and vegetables in a shallow 2-inch container to cool down quickly. Then, store it in an airtight container. The meal will last up to two days.
- Freezer - Follow the refrigeration process mentioned above. Then, place the leftover salmon in the freezer in a labeled, airtight container. However, due to their high water content, I do not recommend freezing the vegetables. This will change their texture when frozen, creating soggy vegetables when thawed and reheated.
Airtight Food Containers - I interchange glass food storage containers with plastic clipping lids or wooden push-ins. I always suggest glass storage containers because they can be microwaved, they hold food without staining, and the glass keeps the food at a more stable temperature, keeping it fresher and longer.
Try the OXO Good Grips Smart Seal Glass Rectangle Food Storage Containers or the Pyrex Freshlock Glass Food Storage Containers.
Cooking Tip
- Thermometers and Cooking Salmon - When baking salmon, a thermometer is a surefire way to achieve perfectly cooked fish every time. Salmon tastes best when it's moist and flaky, and by using an instant-read thermometer, you can prevent overcooking and ensure it's cooked just right.
- The optimal internal temperature for salmon is 145 degrees Fahrenheit (about 63 degrees Celsius), which should be measured at the thickest part of the fillet.
- If the fillet is thin, insert the thermometer sideways to get an accurate reading.
- This simple tool ensures that the salmon is safe to eat and helps preserve its delicate texture and flavor.
Your Cooking Tips Resource Guide - Become a better home cook with tips to help you cook more efficiently on the Cook's Notebook tab. Click here for an extended live Culinary Glossary. Learn how more about prepping salmon.
Frequently Asked Questions
Garlic chili sauce can be purchased at Asian markets, major grocery stores in the international aisle, or online retailers. Learn more about buying these sauces here.
Yes, you can use frozen salmon fillets! Just make sure to fully thaw them in the refrigerator before marinating and baking to ensure even cooking and the best texture.
Absolutely! This recipe is versatile, and you can swap out the vegetables to suit your preferences. Great alternatives include zucchini, bell peppers, or even asparagus. Just be sure to cut the veggies into similar-sized pieces for even roasting.
Marinate the salmon for at least 15-20 minutes for the best flavor. If you have more time, you can marinate it for up to 1 hour. Avoid marinating for too long (over 2 hours), as the citrus can start to break down the fish.
Yes! You can prep the vegetables and marinate the salmon in advance. Store them separately in the fridge for up to a day. When you're ready to cook, simply place everything on the sheet pan and bake as directed.
Fish Recipes
Looking for other fish recipes like this? Try these:
- 20 Irresistible Fish Recipes
- Calabrian Pepper Salmon with Creamy Lemon Dill Sauce
- Seared Snapper Spicy Creole Sauce and Roasted Vegetables
- Sesame Seed-Crusted Ahi Tuna with Spicy Sesame-Soy Sauce
30-Minute Meal Recipes
Looking for other 30-minute meal recipes like this? Try these:
- 4 Must-Try Tacos Recipes to Inspire Your Next Craving
- Jerk Fajita Trio: 3 Must-Try Recipes for a Spicy Weeknight Cook-Up
- Easy Sheet Pan Jerk Chicken Fajitas | Oven-Roasted Yum
- Air Fryer Jerk Shrimp Fajitas | Easy Caribbean in 20 Minutes
📖 Recipe
Sheet Pan Citrus Chili Lime Salmon with Vegetables
Ingredients
For the Citrus Chili Sauce
- 5 garlic cloves
- 8 mint large leaves
- 8 basil large leaves
- ¼ cup olive oil
- 2 tablespoons garlic chili sauce
- 1 tablespoons fish sauce
- 1 medium oranges
- 1 lime
- 2 tablespoons honey
For the Sheet Pan
- 14 ounces of napa cabbage
- 8 ounces of salmon filets
- 2 medium carrots
- 1 medium red bell pepper
- 1 bunch of asparagus
- 1 tablespoon light mayonnaise
- Optional garnish: chopped basil and mint
Equipment
- Parchement Paper or
- Kitechen or Paper Towel
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Prepare the Aromatics: Fine chop garlic, mint, and basil together and set aside.
- Make the Liquid Seasoning: In a large mixing bowl, whisk together olive oil, chopped garlic and herbs, garlic chili sauce, fish sauce, freshly squeezed orange juice, lime juice, and honey. Reserve ½ cup of this liquid seasoning in a small bowl for the dressing and 2 tablespoons for the salmon and set it aside for later use.
- Set the Oven: Preheat the oven to 425 °F. Line a half-sheet pan with parchment paper or a silicone liner.
- Prepare the Cabbage: Rinse the outer leaves of the cabbage, then dry with a clean towel. Cut the cabbage into quarter wedges, keeping the root intact for structure. Pat the wedges dry again and place them on one side of the sheet pan, ensuring they line up vertically. Brush the cabbage generously with the liquid seasoning from the large bowl.
- Prepare the Sheet Pan: Place the cabbage wedges vertically in a row on the far right side of the sheet pan. Next, place the salmon filets vertically in a row on the far left side of the sheet pan. Then, generously brush the cabbage wedges and salmon with the wet seasoning.
- Prepare the Vegetables: Peel and halve the carrots lengthwise, then slice them diagonally. Slice the red bell pepper into ¼-inch strips. Trim 1-2 inches off the woody bottoms of the asparagus. Toss all the vegetables (carrots, bell peppers, and asparagus) in the large mixing bowl with the remaining liquid seasoning.
- Spread the vegetables evenly next to the cabbage wedges on the sheet pan. Roast the cabbage and vegetables in the preheated oven for 10-12 minutes.
- Add the Salmon and Finish Cooking: After 10-12 minutes of roasting the vegetables and cabbage, remove the sheet pan from the oven. Add the salmon fillets on the other side of the sheet pan, ensuring even spacing. Brush with the 2 tablespoons reserved liquid seasoning. Return the sheet pan to the oven and roast for 8-10 minutes, or until the salmon is cooked and flakes easily with a fork.
- Make the Sauce: While the salmon and vegetables finish roasting, whisk mayonnaise into the reserved liquid seasoning. Chill the sauce in the fridge until ready to serve.
- Plate Up: Place a cabbage wedge and a few asparagus stalks diagonally in the center of the plate. Next, add the roasted bell peppers and carrots. Finally, place the salmon fillet on top. Drizzle the chilled sauce around the plate.
- Optional: Garnish with freshly chopped basil and mint for added freshness.
Video
Notes
- Updated: The Recipe was updated with revisions to reflect the salmon cooking time to prevent overcooking.
- Napa Cabbage Size and Weight - Use a small napa cabbage that weighs around no more than 2 pounds. Each wedge serving should be no more than seven ounces. 14 ounces will be about half of the head.
- Slamon Servings - For this recipe, Use 4 ounces per serving. For larger weighted salmon pieces, you might have to cook them longer.
Nutrition
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