Mexican Salmon Recipe: Irresistible Zesty Bite
Love quick feasts? This mexican salmon recipe infuses fresh fillets with bold seasonings, creating a bright, savory dish that’s both simple and delicious!
Equipment
- Large Skillet or Grill Pan – For cooking the salmon.
- Cutting Board & Knife – For chopping vegetables.
- Mixing Bowl – For preparing the salsa.
- Tongs or Spatula – For flipping the salmon.
- Measuring Spoons & Cups – For accurate ingredient portions.
- Serving Plate – For presenting the salmon beautifully.
Ingredients
For the Salmon:
- 4 salmon fillets 6 oz each
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon chili powder
- Juice of 1 lime
For the Mexican Salsa Topping:
- 1 cup cherry tomatoes diced
- ½ red onion finely chopped
- 1 jalapeño minced
- ¼ cup fresh cilantro chopped
- Juice of 1 lime
- 1 teaspoon olive oil
- ½ teaspoon salt
Instructions
Step 1: Season the Salmon
- Pat salmon fillets dry and place them on a plate.
- Drizzle with olive oil and season with salt, pepper, garlic powder, paprika, cumin, and chili powder.
- Squeeze lime juice over the fillets and let marinate for 5 minutes.
Step 2: Cook the Salmon
- Heat a large skillet over medium-high heat.
- Place salmon skin-side down and cook for 4-5 minutes.
- Flip and cook for another 3-4 minutes, until cooked through.
Step 3: Make the Salsa
- In a bowl, combine cherry tomatoes, red onion, jalapeño, cilantro, lime juice, olive oil, and salt.
- Toss well and let sit for 5 minutes to blend flavors.
Step 4: Serve & Garnish
- Top cooked salmon with fresh salsa.
- Serve immediately with warm tortillas, rice, or avocado slices.
Video
Notes
Nutrition Facts (Per Serving, Approximate)
- Calories: ~420 kcal
- Protein: ~40g
- Carbohydrates: ~10g
- Fiber: ~3g
- Sugar: ~3g
- Fat: ~22g
- Saturated Fat: ~4g
- Sodium: ~650mg
- Potassium: ~900mg