Preheat the oven to 400°F. Line a large, rimmed baking sheet with foil, and lightly brush the foil with oil.
In a shallow bowl, mix together brown sugar, paprika, chili powder, salt, garlic, cayenne pepper, and lime zest together.
Pat dry the salmon fillets and then pat seasoning mixture onto the flesh side of each piece of salmon. Place the salmon, skin side down, on baking sheet.
Insert a thermometer into the end of the thickest part of one of the salmon fillets, ensuring that the probe is not angled downward nor touching the pan. Place the pan in the oven and cook until the salmon reaches 140°F, about 15 to 20 minutes, depending on the thickness of the salmon.
Once the salmon reaches 140 degrees, remove the pan from the oven, loosely cover with foil, and allow to rest until the temperature increases to 145°F. Drizzle with fresh lime juice and then serve immediately.
The recipe is for individual 6-ounce fillets but if you purchase a whole fillet, simply cut into 5-6 ounce portions.
You can use skin on or skinless Salmon fillets. Skin-on fillets helps to seal in the moisture in the salmon. While edible to eat, I prefer slicing off the skin before serving or eating around the skin once served. If you do not want skin on your salmon, simply ask your fish monger to remove the skin when you purchase the salmon and prepare the recipe as directed.
Store leftover Salmon in the fridge for up to 3 days.