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Salmon is my go to fish. My Easy Mexican Salmon is tasty, easy to make and perfect for a weeknight meal.
Jump to RecipeI 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.
Easy Mexican Salmon
My Easy Mexican Salmon comes together so quickly and the dish is kicked up with the addition of roasted poblanos and Mexican crema.
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
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Place poblanos on a baking tray and add to a 400 degree oven. Roast for approximately 15 minutes turning a couple of times through the cooking process. Remove from the oven and stick in either a paper bag or a container with a cover. Let steam for 15 – 20 minutes. Finish by peeling off the exterior skin and do a rough chop.
Easy Mexican Salmon
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Begin heating your cast iron pan on medium high heat. Next, pat dry the salmon filets. Generously apply the spices. Now add the oil to the pan and heat until it begins smoking. Once smoking, add the fish. Cook flesh side down (if you have salmon with skin on it) for 2 minutes. Flip to skin side down and place in a 325 degree oven cooking for 10 – 12 minutes. The best way to test for doneness is to poke the salmon with your finger. It should have a little give. If it has a lot of give, it is still pretty raw in the center. If it is real firm, you probably overcooked it.
Remove from the oven and let rest for a few minutes. To serve, place over Mexican rice. Then top it with some of the roasted poblanos and drizzle the crema.
Enjoy!
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