The Ultimate Mexican Salmon Recipe (4 Delicious Ways)
The last Mexican salmon recipe you'll ever need! Learn to make chili lime salmon and 3 other easy variations. Perfect for a quick, healthy dinner.
Equipment
- Large non-stick or cast-iron skillet
- Small bowl
- Fish spatula
- Measuring spoons
Ingredients
- 2 6 oz salmon fillets, skin-on or off
- 1 tbsp olive oil
- 1 tbsp lime juice, freshly squeezed
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp dried oregano
- 1/4 tsp garlic powder
- Salt and black pepper to taste
For Garnish:
- Fresh cilantro and lime wedges
Instructions
- Prep the Salmon: Pat the salmon fillets completely dry with a paper towel. This is the most crucial step for achieving a perfect sear and crispy skin.
- Mix the Spices: In a small bowl, combine the chili powder, cumin, smoked paprika, oregano, garlic powder, salt, and pepper.
- Season the Fish: Rub the salmon fillets on all sides with the spice mixture. Drizzle with lime juice.
- Heat the Pan: Place a non-stick or cast-iron skillet over medium-high heat. Add the olive oil. The oil should shimmer but not smoke.
- Sear the Salmon: Carefully place the salmon fillets skin-side down in the hot pan. Sear for 4-5 minutes, pressing down gently on the fillets for the first 30 seconds to ensure the skin makes full contact with the pan.
- Flip and Finish: Flip the salmon and cook for another 2-4 minutes, depending on the thickness of your fillet, or until cooked to your desired doneness (internal temperature of 130−140∘F or 54−60∘C).
- Serve: Remove from the pan and let rest for 2 minutes. Serve immediately, garnished with fresh cilantro and extra lime wedges.
Notes
- Pro-Tip for Crispy Skin: Ensure your pan is very hot before adding the oil. Do not move the salmon for the first 3-4 minutes of searing to allow a golden-brown crust to form.
- Doneness: For moist salmon, be careful not to overcook. The fish will continue to cook slightly after being removed from the heat. It is done when it flakes easily with a fork.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low-temperature oven or air fryer to avoid drying it out.