Chili lime salmon is a single-serving weeknight splendour — a salmon fillet steamed to buttery tenderness, then glazed with lime, garlic, smoky paprika, and sweet swerve. Chopped jalapeno brings the heat while the fish stock keeps everything moist. Fifteen minutes from craving to fork, and it tastes like you tried much harder.
Chili Lime Salmon
(Total Time: 15 MIN| Serves: 1)
Ingredients:
7 oz (198.5 g) salmon fillets
1 jalapeno pepper, chopped
1 tbsp (15 ml) freshly squeezed lime juice
2 garlic cloves, crushed
1 tbsp (15 ml) swerve
1 tbsp olive oil
1 cup (240 ml) fish stock
Spices:
1 tsp (5 ml) sea salt
½ tsp black pepper
¼ tsp cumin powder
½ tsp smoked paprika
1 tbsp (15 ml) fresh parsley, finely chopped
Directions:
- Rinse the fillets under cold running water and rub with salt and pepper. Place in the steam basket and pour in one cup of water.
- Seal the lid and set the steam release handle to the ‘’Sealing’’ position. Press the ‘’Steam’’ button and set the timer for 4 minutes on high pressure.
- When done, perform a quick release and open the lid.
- Meanwhile, in a small bowl, combine olive oil, swerve, garlic, lime juice, cumin powder, paprika, and parsley.
- Press the ‘’Sauté’’ button and pour the mixture in the pot. Heat up and add chopped pepper. Stir in the salmon and cook for 2 minutes.
- Press the ‘’Cancel’’ button to turn off the pot. Serve immediately.
Per Serving(Calories 399 | Total Fats 26.5g | Net Carbs: 2.5g | Protein: 39.2g |Fiber: 0.6g)
Pro Tips
- Steam the salmon before it meets the glaze; the fish stock keeps the flesh moist, and the lime mixture only needs two minutes to become a sauce.
- Mix the glaze while the fish steams — the olive oil, swerve, and garlic warm through in seconds on Sauté and should coat the salmon immediately.
- Four minutes in the steam basket is right for a 7 oz fillet; a thicker piece wants an extra minute and a thinner one less.
- Chop the jalapeno finely and add it to the glaze rather than the steamer — it keeps its fresh bite against the smoky paprika.
Frequently Asked Questions
Can I make chili lime salmon for more people?
Yes — multiply everything and add a minute to the steam time for a full basket. The glaze doubles or triples without any adjustment.
What can I use instead of swerve?
A teaspoon of honey works and still keeps the glaze sticky, though it adds a few carbs; plain sugar is fine if you're not counting.
Is this recipe very spicy?
It's gently warm. The jalapeno and smoked paprika give flavour more than fire, and you can seed the pepper for an even milder plate.
What should I serve with the salmon?
Spoon the pan glaze over the fish alongside steamed greens or cauliflower rice — the sauce is the seasoning for whatever sits next to it.
Recipe Card
Ingredients
Method
- Rinse the fillets under cold running water and rub with salt and pepper.
- Place in the steam basket and pour in one cup of water.
- Seal the lid and set the steam release handle to the ‘’Sealing’’ position. Press the ‘’Steam’’ button and set the timer for 4 minutes on high pressure.
- When done, perform a quick release and open the lid.
- Meanwhile, in a small bowl, combine olive oil, swerve, garlic, lime juice, cumin powder, paprika, and parsley.
- Press the ‘’Sauté’’ button and pour the mixture in the pot.
- Heat up and add chopped pepper.
- Stir in the salmon and cook for 2 minutes.
- Press the ‘’Cancel’’ button to turn off the pot.
- Serve immediately. Per Serving(Calories 399 | Total Fats 26.5g | Net Carbs: 2.5g | Protein: 39.2g |Fiber: 0.6g)
