Salmon seasoned with chili-lime spice and lemon pepper, seared in a smoking-hot cast iron pan and finished in the oven, then topped with roasted poblanos and a drizzle of Mexican crema. Simple, with a little restaurant polish.
Why this works
- Hot cast iron, then the oven: 2 minutes for a crust, 10–12 to cook through evenly. It’s my most reliable salmon method.
- Roasted poblanos add smoky, mild heat.
- Mexican crema cools it down and ties it together.
My tips
- Pat the salmon dry so the spices stick and it sears instead of steaming.
- Let the oil just start to smoke before adding the fish.
- Check doneness by pressing the top: a little give means it’s done.
- Let it rest a few minutes before serving.
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The story behind it
Jump to RecipeSalmon is my go to fish. My Easy Mexican Salmon is tasty, easy to make and perfect for a weeknight meal.
I have one foolproof method for cooking salmon but have been branching out trying new methods. My go to method is two minutes in a SMOKING HOT CAST IRON pan. Then, into a 325 degree oven for ten to twelve minutes. I have also POACHED the salmon and I have used a FOIL PACKET among other methods.
My salmon recipe in this post highlights a couple of little things one can do to elevate a recipe. It is often about the accompaniments. In this case, I roasted some poblanos in the oven and diced them up for a topping. Then, I made a rice with some spices and vegetables mixed in. Lastly, I drizzled some Mexican crema on top to finish it off. I think the dish looks very composed and there is not that much to it.
For the fish, it was seasoned with a chili and lime spice (I have – and found at a grocery store) and a little lemon pepper. I then followed my full proof method and cooked in a cast iron skillet. Be sure to let the salmon rest for a few minutes after the cooking is complete before cutting into it.
The Easy Mexican Salmon plated.
Make ahead & storage
- Roast and peel the poblanos up to 3 days ahead.
- Leftover salmon keeps 2 days; flake it over rice or into tacos.
Variations
- No chili-lime seasoning? Use chili powder, cumin and a squeeze of lime.
- Swap the crema for sour cream thinned with lime juice.
- Serve in tacos with slaw instead of over rice.
Questions people ask
What is chili-lime seasoning?
A blend of chili, salt and dried lime. Tajín is the best-known brand.
Can I use frozen salmon?
Yes. Thaw it in the fridge overnight and pat it very dry.
What do I serve it with?
Mexican rice, black beans, or a simple green salad.
You might also like: Mexican Rice with Flaked Salmon · How to Make Blackened Salmon · Lemon Rosemary Salmon Foil Packet
Made this? Leave a star rating in the recipe card below and tell me how it turned out in the comments. I read every one.
The Recipe
Easy Mexican Salmon
Ingredients
Poblanos
- 2 Whole Poblanos
Easy Mexican Salmon
- 4 5 Ounce Salmon filets
- 1 Tbsp Chili and Lime spice
- 1 Tbsp Lemon pepper
- 2 Tbsp Canola oil
- 2 Tbsp Mexican crema
Instructions
Poblanos
- Place the poblanos on a baking tray in a 400°F oven. Roast about 15 minutes, turning a couple of times.
- Put them in a paper bag or a covered container and let them steam 15–20 minutes.
- Peel off the skins, remove the seeds and roughly chop.
Easy Mexican Salmon
- Heat a cast iron pan over medium-high heat, and set the oven to 325°F.
- Pat the salmon dry and season generously with the chili-lime spice and lemon pepper.
- Add the oil to the pan and heat until it just starts to smoke. Add the salmon flesh side down and cook 2 minutes.
- Flip to skin side down and move the pan to the oven. Cook 10–12 minutes, until the salmon has a little give when pressed.
- Rest a few minutes. Serve over Mexican rice, topped with the poblanos and a drizzle of crema. Enjoy!
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