Baked Salmon Aguachile is the perfect alchemy of spicy, juicy, crunchy, citrusy making it a perfect meal to enjoy all summer. The salsa alone is delicious to enjoy on its own, however also plays well with a myriad of other dishes, such as grilled chicken or fish, or as a salsa to enjoy with some chips. The big plus is the fact that it comes together in under 30 minutes and holds up well for leftovers, As if that was not good enough reason, there’s very little oven use it’s an absolute MUST-make for these warm summer months!
You truly can’t beat this ingredient lineup, and it’s one you’ll want to come back to on repeat all summer long, I made a similar one last year and it was a hit with the family and all across social media. Baked Salmon with Citrus Salsa . This one is similar, we amped up the recipe with a citrusy-jicama salsa, its juicy, crisp, a little heat from the jalapeño, herbaceous with the cilantro, green onions, lots of citrusy lime reminding you of the popular costal Mexican dish Aguachile. And did I mention it come together in just 30 minutes, its WIN-WIN recipe.
Once you got your salsa chopped up and baked the salmon ,you can enjoy it as is for a light summer meal, alternatively tuck it in some tacos or serve with quinoa or rice, its all good!. For more summery salmon inspos, check out these recipes Baked Salmon with Citrus Salsa or Baked Salmon Ratatouille or Baked Salmon with Charred corn Zucchini Salsa
Ingredients
- Salmon: Plan for 6-oz. salmon fillets per person, about 1 ½ lbs for 4. In the summer months we get really good quality fresh wild salmon from Alaska, I recommend wild-caught or sustainably farmed salmon in general. If purchasing wild, look for either King or Chinook salmon, for its high fat content and richer flavor.
- Salsa :Â Avocado, cucumber, jicama, red onion, jalapeno make up for this salsa along with lots of lime juice and cilantro. It’s fresh and compliments the fatty baked fish very well. Tuck them in a taco for some heft and a satisfying meal or keep it light by skipping the carb.
Baked Salmon with Jicama Avocado Salsa
Ingredients
- 1½ lbs fresh salmon filet or bbq cut
- sea salt and black pepper to taste
Jicama Avocado Salsa
- 2 medium ripe avocado, diced
- 2-3 Persian cucumber, diced
- 1 medium red onion, finely chopped
- 1-2 medium jalapeño or serrano, finely chopped seed removed if milder preferred
- 2 cups jicama, peeled and diced
- 3-4 stalks green onions, chopped
- ¼ cup cilantro chopped
- 2-3 tbsp lime juice, more as needed
- sea salt as needed
Instructions
- Preheat the oven to 375 °F.
- Place the salmon on a parchment paper, lightly sprinkle with salt and pepper. Bake for 8-15 minutes until the center is cooked. Time varies due to thickness and cut of the fish.
- While the salmon bakes prepare the veggies. Once the salmon cooks, transfer to a large platter. Combine all the ingredients for the salsa, taste and adjust the lime juice, salt and pepper.
- Serve with the fish or tuck them into charred street tacos with a squeeze of lime.
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