Mexican Salmon With Salsa Recipe

There’s nothing quite like the zing of fresh lime and spicy jalapeño dancing on a perfectly baked salmon fillet, and this Mexican-inspired dish brings that fiesta right to your dinner table! 🌮🐟✨

Mexican Salmon with Salsa Ingredients:

1. Salmon
2.

Salsa made with tomatoes, corn, and lime

I adore composing colorful meals, and this one is filled with flavors and health. Tender salmon fillets are dressed with chili powder, ground cumin, and garlic powder, which ensemble as a perfect duet (or trio) of accents to the succulent fish.

They are perfectly set off by, and play against the ensemble of flavors in, salsawhich provides a delightful and somewhat surprising counterpoint to the salmon. It’s almost a duet, and it’s a their way of molecular gastronomics.

Mexican Salmon With Salsa Recipe Ingredients

• Salmon fillets: Rich in omega-3 fatty acids; excellent source of protein.
• Olive oil: Heart-healthy monounsaturated fats; enhances flavors.
• Chili powder: Adds heat and spice; contains vitamins A and C.
• Cumin: Earthy, warm flavor; aids digestion and contains antioxidants.
• Tomatoes: Juicy and tangy; high in vitamin C and lycopene.
• Corn kernels: Sweet and crisp; provides fiber and essential starch.
• Red onion: Adds sharpness; contains sulfur compounds and antioxidants.
• Cilantro: Fresh flavor; rich in vitamin K and anti-inflammatory properties.
• Jalapeño: Spicy kick; rich in capsaicin, aiding metabolism.
• Lime juice: Citrus tang; high in vitamin C and enhances flavor.

Mexican Salmon With Salsa Recipe Ingredient Quantities

• 4 salmon fillets (about 6 ounces each)
• 2 tablespoons olive oil
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup diced tomatoes
• 1/2 cup corn kernels (canned or fresh)
• 1/4 cup diced red onion
• 1/4 cup chopped cilantro
• 1 jalapeño, seeded and finely chopped
• Juice of 1 lime
• Salt and pepper to taste (for salsa)

How to Make this Mexican Salmon With Salsa Recipe

1. Heat the oven to 400°F (200°C). Prepare a baking sheet by greasing it lightly or lining it with parchment paper.

2. In a tiny bowl, combine the chili powder, ground cumin, garlic powder, paprika, salt, and black pepper.

3. Using your hands, apply a thin slather of olive oil to the surface of each salmon fillet. Then, using a small spoon, sprinkle the spice mixture evenly over the upper surface of the fillet. Follow this same process for the underside of each fillet.

4. Arrange the salmon fillets, seasoned and waiting for the oven, on the baking sheet that you prepared just moments ago, skin side down. Slip them into the preheated oven, set to 425°F, and let them bake for about 12-15 minutes, watching closely after the first 10 minutes of baking. (Salmon is very forgiving, and if it does not seem quite done after 15 minutes, give it another minute or two. It should look opaque and also flake easily with a fork.)

5. As the salmon bakes, get the salsa ready. In a medium bowl, mix together the tomatoes (diced), corn (fresh), red onion (diced), cilantro (chopped), and jalapeño (chopped).

6. Extract the juice from the lime into the salsa. Add salt and pepper, *to taste*, and stir so that all the ingredients are well mixed.

7. When the salmon is finished, take it out of the oven and allow it to sit for a few minutes.

8. Ladle the requisite salsa of over each prepared salmon portion.

9. If desired, garnish with extra cilantro and serve the salmon hot.

10. Savor your Mexican Salmon with Salsa as a delightful main course. It can hold its own alongside homemade Spanish rice or a simple green salad. And I don’t think you’ll mind the half cup of salsa as an ingredient. You could even use store-bought salsa, if you’d like.

Mexican Salmon With Salsa Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper or cooking spray
4. Small bowl
5. Medium bowl
6. Measuring spoons
7. Spoon (small, for sprinkling)
8. Knife
9. Cutting board
10. Citrus juicer (optional, for lime)
11. Fork (for testing flakiness of salmon)
12. Ladle or serving spoon

FAQ

• Can I use frozen salmon fillets?Certainly, you can utilize salmon fillets that have been frozen. Just make sure they have been completely thawed and dried off thoroughly before proceeding with the cooking process.
• How spicy is the recipe?Moderate in spiciness, thanks to the chili powder and jalapeño, this dish can be adjusted to suit your heat level. Simply add more or less jalapeño, as desired.
• What can I substitute for fresh corn?If fresh corn is not available, you can use canned or frozen corn. Just make sure to drain the canned corn or thaw the frozen corn before using it.
• Can I prepare the salsa ahead of time?Indeed, the salsa can be made a few hours in advance for the flavors to meld, but the very best freshness comes from adding the cilantro and lime juice right before serving.
• What side dishes go well with this Mexican Salmon?Accompaniments for this dish might include rice, quinoa, or a plain green salad.
• Is it necessary to use olive oil?The flavor of olive oil is what makes it a preferred option, but if you like, you can replace it with something else—vegetable or avocado oil, for instance.

Mexican Salmon With Salsa Recipe Substitutions and Variations

You can substitute with other firm fish like trout or halibut, but salmon fillets are preferable.
Avocado oil or canola oil can be used in place of olive oil.
Chili powder—Substitute ancho chili powder for a milder flavor, or use cayenne pepper to increase the heat level.
Ground cumin. Substitute with ground coriander for a different flavor profile.
Cilantro. If you prefer a different herb, use parsley or basil.

Pro Tips

1. Marinate Ahead of Time: For even more flavor, marinate the salmon with the spice mix and olive oil for at least 30 minutes before baking. This allows the spices to penetrate the fish, enhancing the taste.