Reviewed: Apr. 28, 2012

5 Star !!! I was looking for something different for salmon. This is it!! I prepared it for one person, me, so I put extra garlic in. My grandson stopped by and had the last bite. He ejoyed the different flavors that are there.

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Reviewer:

Anita

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Fort Myers, Florida, USA

Reviewed: Mar. 30, 2012

This was a lot better the day after it had been cooked. I felt that it allowed the flavors to come together well.

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Reviewer:

allrecipesrocks

Cooking Level: Intermediate

Reviewed: Jan. 5, 2012

Thanks Kel for a great marinade recipe. Will be making again and trying this on chicken (maybe even add to cooked rice) as well. The adjusments I made for my family was to add a handful of chopped fresh cilantro, and double the spices. Also cut the oil to 2 tsp since salmon has plenty of natural fat. Baked it in the oven with the marinade still in the baking dish.

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Reviewer:

Christnjoy

Reviewed: Jun. 30, 2011

Mexican salmon and avocado stuffed sweet potatoes and a pomegranate Margarita, round out a perfect meal. I make the salmon as directed, but marinate it for a few hours.

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Reviewer:

Teresa

Reviewed: 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 :)

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Reviewer:

Living In: Minneapolis, Minnesota, USA

Reviewed: May 11, 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.

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Reviewer:

ginwich

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Reviewed: Jan. 29, 2011

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

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5 users found this review helpful

Reviewer:

tojo

Reviewed: Oct. 3, 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!

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Reviewer:

Ginny.Atl

Cooking Level: Intermediate

Home Town: Chipley, Florida, USA

Living In: Roswell, Georgia, USA

Reviewed: Jul. 8, 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.

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Reviewer:

missD43

Cooking Level: Expert

Living In: West Valley, Utah, USA

Reviewed: Jun. 1, 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!

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5 users found this review helpful