Spicy Salmon with Chili Peppers

If you’re craving a dish with a kick, this spicy salmon packed with chili peppers is sure to satisfy. It’s quick to make and perfect for adding a bold, flavorful twist to your weeknight dinner.

Cooking Tips You Should Know

Use fresh chili peppers for the best flavor and heat.
Cook salmon skin-side down first to get a crispy texture.
Avoid overcooking to keep the fish moist and flaky.

Ingredients 0/8

1 (5 ounce) package baby spinach 2 teaspoons lemon juice, divided 2 teaspoons lime juice, divided 1 (10 ounce) can diced tomatoes with green chile peppers 1 red onion, chopped 2 jalapeno peppers, chopped 1 (2.2 ounce) can sliced black olives 2 (8 ounce) salmon fillets

Why This Recipe Is So Loved

This dish combines the rich, tender flavor of salmon with a bold, spicy kick. It’s perfect for those who enjoy a little heat in their meals. The balance of fresh chili peppers and savory seasonings makes it both exciting and satisfying.

Step 1

Lightly heat your oven to 400°F (200°C) and lightly grease a baking dish. In a big bowl, toss together the spinach, a teaspoon each of lemon and lime juice, and half a teaspoon of chipotle powder. Spread this mixture evenly on the bottom of your baking dish.

Step 2

Combine the tomatoes, red onion, jalapeño, habanero peppers, black olives, along with the rest of the lemon and lime juice and chipotle powder in another bowl. Give everything a good stir to mix it all up.

Step 3

Place the salmon fillets on top of the spinach layer, then spoon the tomato and pepper mixture over the fish. Pop the dish into the oven and bake until the salmon flakes easily with a fork, which should take about 14 minutes.

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By David Brown

David shares approachable recipes, helpful cooking tips, and simple meal ideas.

How To Serve This Dish

Serve with steamed jasmine rice or a light cucumber salad to cool down the spice. A squeeze of fresh lime adds a bright, zesty touch that complements the heat well.

Leftover Storage Guide

Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently to avoid drying out the salmon, or enjoy cold in a salad the next day.