Mexican Salmon

Reviews More Reviews

Most Helpful Positive Review

Jan 16, 2004

Thanks Kel! This is my family's favorite fish marinade. We use it for tilapia a lot as well as big sea scallops. We usually grill the fish after marinating. There isn't a thing I would change. The cumin and the cinnamon really make this awesome. I normally save the marinade and then boil it. I serve it with the fish. Goes great on basmati rice, particularly with all the chunks of roasted red pepper! I have serve this to guests and all have loved it.

—SNOHFLAKE

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Most Helpful Critical Review

Jul 09, 2010

Hmmm...We love salmon and eat alot of it since my heart attack a few years ago. I think I might pass on this recipe, maybe I didnt allow it to marinate long enough, needs longer than an hour. The flavors of the cinnamon, allspice and peppers didnt come through for us. I served it over Lime Rice and sauteed a few vegies as well. It dosen't sound or taste too mexican for this mexican. I will look for another Mexican Salmon or come up with my own. Thanks for the recipe though.

—missD43

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37 Ratings

Jan 16, 2004

Fabulous! This is without a boubt one of the best salmon recipies I have tried.

—RUPP

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Jan 16, 2004

This was a nice change to Salmon, will use it again.

—WUNNIE

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Oct 04, 2010

Fantastic! Skipped the traditional salad and served w/a fall salad of butternut squash (cubbed and grilled w/cumin, oo, salt, & pepper), black beans, corn, and diced red bell pepper and a side of rice..... absolutely wonderful. Don't be afraid of the cinnamon and allspice. They add just the right touch of flavor. This is going to be a keeper!

—Ginny.Atl

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Jun 02, 2009

I agree with most of the above reviews. I followed the recipe with the only exception being that I barbecued the salmon instead of broiling it. The salmon was nicely seasoned and moist and was delicious on top of the bed of lettuce, tomato and green onions. I served the dish with Mexican white rice and homemade refried black beans. Muy sabroso!

—thepiranha

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May 19, 2011

I really enjoyed this recipe. I left out the cinnamon and doubled the cumin. It was great served over a mixed salad. I topped mine with avocado, tomato and queso fresco. I know they say fish and cheese dont mix, but it was wonderful in this salad! Thanks for the great recipe :)

—SB

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Jan 31, 2011

This recipe was excellent! I added a little chipotle to the marinade to make it a little more mexican.

—tojo

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Nutrition

Calories
394 kcal
20%

Carbohydrates
11.9 g
4%

Cholesterol
119 mg
40%

Fat
21.6 g
33%

Fiber
2.9 g
11%

Protein
38.3 g
77%

Sodium
298 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mexican Salmon

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 394
Calories from Fat: 194

% Daily Value *
Total Fat 21.6g 33 %
Saturated Fat 3.4g 17 %
Cholesterol 119mg 40 %
Sodium 298mg 12 %
** Potassium 722mg 20 %
Total Carbohydrates 11.9g 4 %
Dietary Fiber 2.9g 11 %
Protein 38.3g 77 %
** Sugars 4.4g
Vitamin A 65 %
Vitamin C 91 %
Calcium 5 %
Iron 17 %
** Thiamin 6 %
** Niacin 5 %
** Vitamin B6 5 %
** Magnesium 4 %
** Folate 12 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.