Southwestern Salmon Recipe

I’ve recently taken a liking to some southwestern recipes like Tilapia and Chicken. It seems to me that the same basic ingredients could probably work with Salmon as well. Since Price Chopper recently had a BOGO (Buy One Get One free) deal on salmon, I happen to have some on hand. The amounts shown are a basic guideline. I don’t tend to do a lot of measuring. I seem to recall Emril Lagasse saying that cooking isn’t rocket science. I tend to agree when it comes to cooking – baking is another story. Anyway, here are the approximate amounts and directions for a nice Southwestern Salmon.

Ingredients:

  • 4 6 oz fillets
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1 lime (or lime juice)

Instructions:

  1. Preheat oven to 450 degrees.
  2. In a food storage bag, mix spices together.
  3. Add olive oil to the bag.
  4. Squeeze lime juice into the bag.
  5. Add the salmon to the bag and shake until thoroughly coated.
  6. Bake around 15 minutes or so – until flaky.

I mixed everything up during lunch and let it set in the fridge. I took it out about 15 minutes before I put it in the oven to give it time to get back to room temperature. I cooked it in a glass pan which I’ve heard can affect cooking time, but I’m not sure in which direction. I cooked it for 15 minutes and then turned off the oven, but left them in another couple of minutes. I wanted to make sure the salmon was completely cooked.

Oddly enough, when it comes to fish, my wife Linda is a little more fussy than I am. If the salmon was the least bit slimy she would have no part of it. I’m kind of the same way, but I am a little more open to fish. When it looked like they were completely cooked through I took them out and plated them.

Cooking may not be rocket science, and I may not always measure everything, but apparently I do need to pay a little more attention to how much red pepper I put in. The salmon was quite hot. However, I’d have to say that it wasn’t bad. My wife was taken back by how hot it was. She wasn’t expecting it to be that hot either. She almost put it in the stroganoff column, but decided after a few more bites that she could work with it. I actually liked it. That’s good considering I still have quite a few more pieces left from the BOGO at Price Chopper.

I probably should have made more to go with the salmon though. They were kind of small and we were both a little hungry an hour or two later. Any ideas on what goes with salmon?

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9 Responses to “Southwestern Salmon Recipe”

  1. deerbrookeditions Says:

    I like cayenne and use it all the time but some people have low tolerance. There is a less hot cayenne available. Not sure how to find it. Our natural foods store has two, one 96000btus and one 36000btus, if you can believe it. How one finds them would require research. Cheers

    • Bob R Says:

      I never realized there were different types of cayenne pepper. I just go to the store and buy if off the shelf. It wasn’t really too hot for either of us though. It was just hotter than our mouths were expecting so it caught us off guard.

  2. Robyn Says:

    We eat a lot of fresh fish. I love Salmon.
    We usually serve it with a baked potatoe and grilled fresh veggies.
    Thank You for sharing this on Foodie Friends Friday.

    ~Robyn

  3. Marlys Folly Says:

    Love Salmon…and this will be a great recipe to try.. Thanks for sharing on Foodie Friends Friday.
    marlys-thisandthat.blogspot.com

  4. Michelle Says:

    Sounds great! Thanks for linking up on Foodie Friends Friday!

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