One Tray Oven Baked Honey Chili Lime Salmon with Potatoes and Beans Recipe

Introduction

This one tray oven baked honey chili lime salmon is a delightful combination of sweet, tangy, and spicy flavors. Paired with roasted baby potatoes and green beans, this dish is both easy to prepare and packed with vibrant taste. It’s perfect for a quick weeknight dinner with minimal cleanup.

Ingredients

• 3 pieces of salmon (5 – 7 oz / 150 – 200g each, skin on or off)
• 1 large lime (or 2 small ones) – 1 1/2 tsp zest + 3 tbsp lime juice
• 1 1/2 tbsp honey
• 1 tbsp soy sauce (or fish sauce)
• 2 garlic cloves, minced
• 14 oz / 450 g baby potatoes, halved
• 1 1/2 tbsp melted butter (or olive oil)
• 1/8 tsp salt
• 1 garlic clove, minced (optional)
• 8 oz / 250 g green beans, trimmed
• 1 tsp olive oil
• 1/2 tsp salt
• Black pepper
• 1 birds eye chili, frozen whole (or finely chopped unfrozen chili)
• 1 lime (for serving)

Instructions

1. Step 1: Preheat the oven to 180°C (350°F) and place a large rimmed baking tray inside to heat up.
2. Step 2: In a bowl or ziplock bag, combine lime zest, lime juice, honey, soy sauce, and minced garlic to make the marinade. Add the salmon pieces and set aside to marinate for 20 minutes while the potatoes roast.
3. Step 3: In another bowl, toss the baby potatoes with melted butter and 1/8 tsp salt. Remove the hot baking tray from the oven and spread the potatoes on it. Return the tray to the oven and roast for 20 minutes.
4. Step 4: In the same bowl used for the potatoes, combine green beans, olive oil, 1/2 tsp salt, and the optional minced garlic. Toss to coat the beans well.
5. Step 5: Remove the salmon from the marinade, reserving the marinade for later use.
6. Step 6: Take the tray from the oven, push the roasted potatoes to one side, place the salmon pieces in the center skin side down, and pile the green beans into one corner without spreading them out to avoid overcooking.
7. Step 7: Sprinkle salt and black pepper over everything on the tray evenly.
8. Step 8: Drizzle some reserved marinade over each salmon piece, then return the tray to the oven. Bake for about 4 minutes per half inch (or 5 minutes per 1.5 cm) of the salmon’s thickness. For example, a 1.25 inch (3 cm) thick piece requires about 10 minutes baking time.
9. Step 9: Turn the grill or broiler to maximum. Drizzle the remaining marinade over the salmon and grill for 2 minutes or until the tops turn a light golden color.
10. Step 10: Let the salmon rest for 3 minutes. Use a grater to grate the frozen birds eye chili and lime zest over the salmon. Serve with lime wedges on the side.

Tips & Variations

• For a milder dish, remove the seeds from the chili before grating or use less chili.
• Swap baby potatoes for small new potatoes or fingerlings if preferred.
• Use fish sauce instead of soy sauce for an extra depth of umami flavor.
• Add cherry tomatoes or sliced bell peppers alongside the green beans for more color and taste.
• If you don’t have a broiler, bake a few extra minutes to ensure the top caramelizes nicely.

Storage

Store leftover salmon, potatoes, and beans in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 150°C (300°F) or in the microwave until warmed through. The salmon is best enjoyed fresh but will keep well enough for a quick next-day meal.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon, but make sure it is fully thawed before marinating and baking for even cooking.

What can I substitute if I don’t have birds eye chili?

If birds eye chili is unavailable, you can use any small hot chili or a pinch of chili flakes to maintain the spicy kick.

One Tray Oven Baked Honey Chili Lime Salmon with Potatoes and Beans Recipe

Pin Recipe

Print Recipe

★★★★★

4.6 from 56 reviews

A vibrant one-tray oven-baked salmon dish infused with honey, chili, and lime, served alongside roasted baby potatoes and tender green beans. This recipe offers a perfect balance of sweet, spicy, and tangy flavors, making for an effortless and flavorful weeknight meal.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 3 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Fusion

Ingredients

Scale 1x2x3x

Salmon and Marinade

• 3 pieces of salmon (5 – 7 oz / 150 – 200g each, skin on or off)
• 1 large lime (or 2 small ones) – 1 1/2 tsp zest + 3 tbsp lime juice
• 1 1/2 tbsp honey
• 1 tbsp soy sauce (or fish sauce)
• 2 garlic cloves, minced

Roast Potatoes

• 14 oz / 450 g baby potatoes, halved
• 1 1/2 tbsp melted butter (or olive oil)
• 1/8 tsp salt
• 1 garlic clove, minced (optional)

Green Beans

• 8 oz / 250 g green beans, trimmed
• 1 tsp olive oil
• 1/2 tsp salt
• Black pepper to taste

Garnish

• 1 bird’s eye chili, frozen whole (or finely chopped unfrozen chili)
• 1 lime (for serving)

Instructions

1. Preheat Oven: Preheat your oven to 180°C (350°F) and place a large rimmed baking tray inside to heat up while you prepare the ingredients.
2. Prepare Marinade: In a bowl or ziplock bag, combine lime zest, lime juice, honey, soy sauce, and minced garlic. Add the salmon pieces and marinate for 20 minutes as you prepare the potatoes.
3. Roast Potatoes: Toss the halved baby potatoes with melted butter, salt, and minced garlic if using. Take the hot baking tray from the oven, spread the potatoes evenly on it, and roast them for 20 minutes.
4. Toss Beans: In the bowl you used for the potatoes, combine green beans with olive oil and salt, coating them with the residual butter to enhance flavor.
5. Prep Salmon: Remove the salmon from the marinade, reserving the marinade for later use.
6. Arrange Tray: Take the tray from the oven, push the roasted potatoes to one side, place the salmon in the center skin side down, and add the green beans in one corner without spreading them out to avoid overcooking.
7. Season Everything: Sprinkle salt and black pepper evenly over potatoes, salmon, and beans.
8. Apply Marinade & Bake Salmon: Drizzle some reserved marinade over each salmon piece. Bake in the oven for approximately 4 minutes per half inch (or 5 minutes per 1.5 cm) of salmon thickness; for instance, a 1.25-inch (3 cm) thick fillet requires about 10 minutes.
9. Grill Salmon: Turn the oven grill or broiler to its maximum setting. Drizzle the remaining marinade over the salmon and grill for 2 minutes or until the top turns light golden and slightly caramelized.
10. Rest & Garnish: Let the salmon rest for 3 minutes. Using a grater, zest the frozen bird’s eye chili and lime zest over the salmon. Serve immediately with lime wedges on the side for an extra burst of tang.

Notes

• Note 1: Halving the baby potatoes ensures they roast evenly and become tender faster.
• Note 2: Marinating the salmon while the potatoes roast allows the flavors to infuse without extending the overall cooking time.
• Note 3: Preheating the baking tray helps the potatoes start roasting immediately for a crispier texture.
• Note 4: Adjust salmon baking time based on thickness to avoid overcooking.
• Note 5: Grilling at the end adds a beautiful caramelized finish and enhances flavor.

Keywords: salmon recipe, one tray dinner, baked salmon, honey chili lime salmon, roasted potatoes, green beans, easy dinner, healthy seafood, weeknight meal