Tender flaky oven roasted Mexican Salmon dusted with cumin and chile powder and topped with refreshing tomatillo salsa. An exciting and nutritious salmon entree that’s ready in about 20 minutes = weeknight perfect.
About This Recipe, Why It Works
Combining two of my favorite things, salmon and salsa proved to be a a winning dinner idea.
Tender sweet oven roasted salmon gets a kick of spice with a cumin, coriander, chile powder seasoning combo. And the tangy refreshing topping of Tomatillo Salsa makes this a delight on the palate.
A little bit spicy, a little bit tangy this Mexican style salmon with salsa will win your heart.
The end result is robust, exciting, and such an easy salmon dinner recipe that it’ll will find its way into your heart and your meal plan rotation.
For those of you who aren’t familiar or have never tried a tomatillo salsa, it’s simply a fresh salsa with a different flavor profile than a tomato based salsa.
Salsa verde starts with roasted tomatillos and from there you’ll find the traditional salsa ingredients like onion, jalapeno, etc. You end up with a tangy, sweet, savory salsa that’s truly exciting in flavor.It was delicious on top of this Mexican Salmon entree.
Not to mention a super healthy Mexican seafood recipe. Salmon is full of Omega 3 fatty acids and the health benefits of incorporating salmon into your diet are important. I like this article from Healthline about the Impressive Healthy Benefits of Salmon.
The pre-prep for the salmon comes together in literally just a couple of minutes. Then it’s off to the the oven for a 20 minute roast.
Let’s take a look:
Ingredients for Salmon with Salsa
- Salmon Fillets: Salmon fillets (rather than steaks) are the most commonly used cut of salmon. A fillet can be a small section of a boned side, intended to feed two people, or an entire boned side to feed more.
- Olive oil: Rubbing the salmon fillet with olive oil will help keep the salmon moist while cooking, plus serve as a surface for the rub ingredients to stick to.
- Cumin and Coriander: Seem to go hand in hand in many Mexican recipes. They compliment each other, as cumin is earthy and smoky. And coriander provides earthiness along with brightness and sweet flavors.
- Chile Powder: Brings the heat to the overall flavor. I always have a stockpile of New Mexico chile powder. Chimayo being my preference. If you don’t have New Mexico chile powder on hand, Ancho is a good substitute. Don’t use chili (with an i) powder, as that’s a blend of many spices and is used to season chili soup. That spice blend would totally overwhelm this recipe.
- Salsa Verde: Salsa verde is used to top the salmon fillet after it’s roasted. I highly recommend you make homemade salsa verde using roasted tomatillos. It’s easy enough to throw together and the flavor outstanding. If you have a favorite jarred brand, you can use that. The chunkier the better.
How to make Salmon With Salsa
This recipe is so very simple to make. Once you oil and season the salmon fillet, you’re just 15 – 20 minutes away from serving.
- Using a silicone basting brush, spread the olive oil over the flesh part of the salmon fillets.
- Mix the spices together in a small bowl.
- Using your hand, press (don’t rub) the spices over the top of the salmon.
- Roast the salmon in a preheated 400 degree oven for 15 – 20 minutes or until the salmon starts to flake. Tip: Use the back of a fork to press on the salmon, if the meat spreads apart easily, it’s done.
- Serve immediately with your favorite Mexican side dish. I like rice with black beans or Mexican Toasted Green Rice.
- Sprinkle with Mexican Cotija Cheese for garnish.
- A wedge of Avocado is always a good garnish for anything Mexican food.
PRO TIP if you start to see albumin seeping out of the flakes of fish, that means the salmon is done. Albumin is the white protein that exists in the raw salmon fillet. When the salmon starts to cook, the albumin becomes semi-solid and turns white. Once you start to see albumen it’s time to remove it from the heat. Too much albumin will indicate that the fish will be dry.
Mexican Salmon FAQ’s
Mexican salmon can also be grilled as opposed to oven roasted. Just coat the grates with oil and cook with the grill temperature between 350 – 400 degrees. You don’t need to turn the salmon just close the lid and let it cook, checking for flareups every once in a while. The salmon will slide off the skin and you’ve got a delightful Mexican Grilled Salmon dinner. Add a few green onions or knob onions to the grill. They’re a great side kick for grilled salmon.
Any salmon entree is best enjoyed as soon as it’s cooked. It’s somewhat finicky to re-heat without over cooking or without compromising the moist texture of salmon.
Absolutely yes. Use your favorite bottled salsa or homemade like this Essential Restaurant Style Salsa. Any salsa will make a tasty salmon with salsa dinner.
Storage
If you have any leftovers, place salmon is an air tight container in the refrigerator. It will keep for 2 – 3 days. Tip: Use any leftover cooked salmon on a tossed salad.
Recipe For Mexican Salmon With Salsa
I hope you give this salmon recipe a try, and if you do, pease come back and give it a star rating and scroll down and leave a message about your experience with the recipe.
And if you have a favorite Mexican Salmon Recipe, please let me know, I’d love to give it a try.
Related Recipes
And if you’re looking for more seafood recipes, don’t miss my Seafood Category. You’l find lots of great recipe ideas, including the most popular on my site for Heavenly Halibut, broiled halibut fillets.
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Mexican Style Salmon with Salsa Verde
Ingredients
- 4 Salmon Fillets rinsed, patted dry
- 1 Tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon New Mexico Chile Powder or ancho chile powder
- 1 Cup Tomatillo Salsa
Instructions
- Preheat oven to 400 degrees
- Place the salmon fillets, skin side down on a baking sheet that's been sprayed with PAM. Using a silicone pastry brush, brush salmon fillet flesh with olive oil.
- In a small bowl, combine the cumin, coriander, chile powder and salt and pepper.
- Pat (don't rub)the spice mix on top of the flesh of the salmon.
- Bake the salmon until the flesh starts to flake. To check doneness, use the back of a fork to press on the salmon. If the salmon starts to flake its done. If you start to see albumen (the white liquid in the salmon) the salmon is cooked,
- Divide the salmon among 4 dinner plates and top each with a spoonful of Tomatillo Salsa.
Notes
Nutrition
Mexican Salmon …. It’s What’s For Dinner
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
I love any and all salsa, and those made with tomatillos rank right up there at the top. Your salmon looks terrific. Heck, the whole dish looks terrific! Thanks.
I’ve never thought of a Tex-Mex version of salmon, but since we love both, this must be tried. Your plate looks awesome.