Ingredients
- For the Salmon:
- 1 pound salmon fillets (fresh or frozen, thawed)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon taco seasoning
- 1 ½ tablespoons olive oil
- For Serving:
- Guacamole
- Pico de gallo
- Lime wedges
Instructions
- Prep the Salmon: If using frozen salmon, make sure it’s completely thawed before cooking. Pat the salmon fillets dry with paper towels to remove excess moisture. This helps the seasoning stick and ensures a nice sear.
- Season the Salmon: In a small bowl, mix together the kosher salt, black pepper, and taco seasoning. Sprinkle the seasoning mixture evenly over both sides of the salmon fillets.
- Cook the Salmon: Heat 1 ½ tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, carefully place the salmon fillets in the pan, skin-side down (if applicable). Cook the salmon for about 4-5 minutes per side, depending on the thickness of the fillets. The salmon is done when it easily flakes with a fork and is opaque throughout. If you prefer crispier skin, cook it a bit longer on the skin-side before flipping.
- Serve: Once cooked, transfer the salmon to a plate. Serve with guacamole, pico de gallo, and lime wedges. Squeeze fresh lime juice over the salmon just before eating for an extra burst of flavor.
- Optional: Serve the salmon on a bed of rice, mixed greens, or roasted vegetables for a fuller meal.
Notes
- For an added crunch, serve the salmon in soft corn or flour tortillas with some shredded cabbage.
- If you prefer a spicier taco, try adding a few slices of jalapeño to the pico de gallo.
- Leftover salmon can be used in salads or wraps the next day!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Pan-Seared
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 75mg
