Want a quick, simple, tasty dinner done in less than 25 minutes with minimal effort with plenty of healthy fats? This chipotle lime salmon fits the bill.

I get frozen, wild-caught salmon fillets for our freezer storage from a local wholesale club. Wild-caught salmon is such a healthy fish to eat. I’m always looking for more ways to cook it. 

So one morning, I got an email that Thrive Market was giving away a jar of Primal Kitchen’s Chipotle Lime Mayo. Normally, I make my own. Commercially-prepared mayonnaise is usually made with soybean oil, which I can’t have. This mayo is made with super-healthy avocado oil instead. It’s a little on the pricey side for mayo, but this was a freebie.

Here’s a link to Primal Kitchen’s Chipotle Lime Mayo on Thrive Market. The free offer isn’t still available, but Thrive Market currently has it a better price than Amazon does. 

I’m really glad I tried it. It’s very tasty, perfect when you want “something different”, but don’t know what that “something different” is. Since I buy high quality, organic avocado oil in bulk for skin lotions, I’m pretty sure that I can DIY a more frugal homemade version. But, if this is on sale, it’s a great item for pantry storage. 

Did I mention it was tasty? I tried it with hot dogs, fish, chicken salad, and even used it as a dip for pork rinds. Fabulous! 

Here’s a short video of how to make it. 


For a side dish, I served this with bitter greens. I wish I could give you exact measurements, but I  picked a bunch of fresh spinach, a small handful of lemon sorrel, plus a few dandelion leaves until it filled my 5 quart dutch oven and braised them. It cooked down to just 2 cups of greens. A little salt, pepper, and real butter, and that’s it. Easy peasy.

Please note, if you buy another brand of mayonnaise, check the label for its sugar content. This mayonnaise doesn’t have any carbs, and neither does the salmon. This is a zero-carb recipe. Just a few carbs from the greens. The calculator for this recipe, however, uses a “typical” mayo to calculate its nutritional information. 

Chipotle Lime Salmon

Chipotle Lime Salmon

Rating: 51

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Number of servings: 2

Per Serving 156 calories

Fat 10 g

Carbs 3 g

Protein 15 g


Chipotle Lime Salmon

Super-fast dinner perfect for ketogenic, LCHF, primal or paleo diets. Just preheat oven, rinse & pat dry salmon fillets, top with mayonnaise, and bake. While it's baking, braise some delicious bitter greens. I used spinach, lemon sorrel, and dandelion greens with just salt, pepper, and a bit of real butter. But, kale or chard would be just as lovely. The greens will be done just in time for the fish to come out of the oven. Easy peasy!


  • 4- 6 ounce salmon fillets
  • 4 tablespoons Primal Kitchen Chipotle Lime Mayonnaise (or your own homemade mayo)


  1. Preheat oven to 350°F.
  2. Rinse salmon, place in baking dish, and pat dry with a paper towel.
  3. Place a 1 tablespoon dollop of the chipotle lime mayo on each salmon fillet.
  4. Spread the mayo to coat the top of each fillet.
  5. Bake in the oven uncovered for 15 minutes and serve.


The carb content, fat content, and fat quality will vary depending upon what mayonnaise you use. Using the specific brand of mayonnaise I did will result in 0 carbs for this recipe.


About the Author Homesteading Mom

Homesteading Mom is run by Cat Ellis, an herbalist, prepper and aspiring homesteader. Cat is the author of two books, Prepper's Natural Medicine and Prepping for a Pandemic. Cat Ellis also blogs at KetoCat.com, HerbalPrepper.com, and TheOrganicPrepper.com.

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