"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!" — Kel
Watch video tips and tricks
marinated roasted red peppers, with liquid
garlic, finely chopped
salt and pepper to taste
1 1/2 pounds
tomato, cut into thin wedges
green onions, chopped
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.
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.
Fabulous! This is without a boubt one of the best salmon recipies I have tried.
This was a nice change to Salmon, will use it again.
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!
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!
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 :)
This recipe was excellent! I added a little chipotle to the marinade to make it a little more mexican.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 194
Watch Chef John make a simple and delicious broiled herb-crusted salmon.
Watch Chef John prepare a super-easy salmon dish.
A simple marinade makes grilled salmon fillets irresistible.