Mexican Salmon Recipe -
Mexican Salmon Recipe
  • READY IN hrs

Mexican Salmon

Recipe by  

"Salmon steaks are marinated in a tangy lime juice mixture, broiled, and served with lettuce, tomatoes, green onions and lime wedges. This recipe is great on the grill, too!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    1 hr 30 mins


  1. In a medium nonreactive bowl, mix olive oil, juice of 2 limes, roasted red peppers, garlic, allspice, cinnamon, cumin, sugar, salt and pepper. Place salmon steaks in bowl, and rub with the mixture. Cover, and marinate in the refrigerator at least 1 hour.
  2. Preheat the broiler. Arrange salmon steaks on a medium broiler pan, and broil 3 to 5 minutes on each side, until flesh is easily flaked with a fork.
  3. Mix tomato wedges and green onions in a small bowl. Serve salmon with the tomato mixture and lettuce. Garnish with lime wedges.
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  • Editor's Note:
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

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.

Most Helpful Critical Review
May 13, 2011

Followed the marinade ingredients to a 'T' and marinated the salmon filet for 2 hours before broiling as instructed...the flavors just didn't pop...guess I thought it would be more dramatic than it was based on the other reviewers comments and ratings. Would not make again.


45 Ratings

Jan 16, 2004

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

Jan 16, 2004

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

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!

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 :)

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!

Jan 31, 2011

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


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  • Calories
  • 394 kcal
  • 20%
  • Carbohydrates
  • 11.9 g
  • 4%
  • Cholesterol
  • 119 mg
  • 40%
  • Fat
  • 21.6 g
  • 33%
  • Fiber
  • 2.9 g
  • 11%
  • Protein
  • 38.2 g
  • 76%
  • Sodium
  • 298 mg
  • 12%

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

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