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Easy Mexican Salmon

Chili-lime salmon seared in cast iron and finished in the oven, topped with roasted poblanos and Mexican crema.
Course dinner
Cuisine Gluten free, Mexican Food, Mexican recipes, Seafood
Keyword gluten free, Mexican recipe, salmon,, seafood, weeknight meal
Prep Time 35 minutes
Cook Time 15 minutes
Resting time 3 minutes
Total Time 53 minutes
Servings 4 people
Calories 385kcal
Author Peter

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!

Notes

Nutrition is an estimate per serving, for the salmon and toppings (no rice), calculated from the ingredients.

Nutrition

Calories: 385kcal | Carbohydrates: 4g | Protein: 30g | Fat: 27g