Five Ingredient Mexican Salmon

4
Servings
5m
Prep Time
10-20m
Cook Time
15m
Ready In


"This dish has a really nice spicy flavor; and, it is super easy and quick to prepare. Also, the mayonnaise topping really keeps the salmon really moist and tender. Serve with your favorite Mexican side dishes. I served it with a corn, cucumber and tomato salad; and, some warm tortillas."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (131.2 g)
  • Calories 202.2
  • Total Fat - 9.2 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 63.8 mg
  • Sodium - 259.5 mg
  • Total Carbohydrate - 4.1 g
  • Dietary Fiber - 0.3 g
  • Sugars - 0.7 g
  • Protein - 24.4 g
  • Calcium - 17.8 mg
  • Iron - 0.7 mg
  • Vitamin C - 0.8 mg
  • Thiamin - 0.2 mg

Step 1

Salmon ... First, make sure to let the salmon rest on the counter to take the chill off. You never want to cook with cold seafood. Once the salmon has rested; pat it dry with a paper towel, and season with salt and pepper.

Step 2

Mayonnaise Mix ... Mix the mayonnaise, chili and adobo powders, and lime juice in a small cup or bowl. Then, 'slather, spread' or brush, half of the mix on the top of each salmon fillet.

Step 3

Grill, Bake or Broil ... First, I use skin on salmon; but, that is just my preference. I think the salmon has more flavor; and, stays more moist. Next, I prefer to grill mine; however, you can also bake or broil.

Step 4

Grill - On a well oiled grill; put the salmon top side down with the mayonnaise mix. Cook 3-4 minutes, just until you get a light char. Then, flip to the skin side. Brush the top with the remaining mayonnaise; cover the grill, and cook until the salmon is tender. I like my salmon medium; but, some like their salmon completely cooked through. The thickness of the salmon will really determine cooking time. Mine took about 7-10 minutes total time.

Step 5

Bake or Broil - Place the salmon skin side down on a baking sheet lined with foil or parchment paper, and lightly sprayed with a non stick spray or olive oil. Bake in a 400 degree oven on the middle shelf. You can also broil this if you want. I suggest the second shelf down from the broiler. Again, with either method; make sure to brush or 'slather' the remaining mayonnaise mixture on the salmon about half way through cooking. Baking will take around 15-20 minutes; and, broiling will take about 10-12 minutes. Again, your oven and thickness of the salmon can alter the cooking times. This is based on my oven.

Step 6

Serve and ENJOY! ... Simply, serve with your favorite sides. I happen to serve mine with a Mexican corn salad, and some grilled tortillas. I used the tortillas to scoop up some of the salad and salmon together; delicious. Black beans or Mexican rice would also be a great side. Again, super easy and quick to prepare.

Tips & Variations


No special items needed.

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