Delicious Mexican Spiced Baked Salmon Topped with Pico de Gallo + Keto-Friendly!
After seven years of living in the Pacific Northwest, I have become quite fond of salmon. I mean, I’ve always loved salmon dishes, but now I really love a good, fresh cut of salmon.
However, I still miss the Mexican cuisine I grew accustomed to in my 10+ years living in San Diego. This recipe is the perfect blend of my new and old roots: a baked salmon with Mexican spices. Plus, since it’s a low carb dinner, this is great for keto dieters or anyone looking for a low-carb meal.
This Mexican Baked Meal is also fast to make with a prep time of only about ten minutes. Once ready, you just stick it in the oven and it’ll be ready to eat in under 15 minutes.
Salmon? Check. Mexican cuisine craving satisfied? Check. Fast and Easy? Check, check.
Now, let’s get to those ingredients and the recipe for this yummy baked salmon with a Mexican flair.
Baked Salmon with Mexican Spices Recipe
Prep Time: 10 minutes
Cook Time: 12 minutes
Servings: 4
Net Carbs: 1 net carb per serving
Ingredients for Mexican Spiced Baked Salmon
4 Fillets of salmon — skin on
1 Tbsp. Olive oil
2 tsp. Chili powder
1 ½ tsp. Cumin
½ tsp. Paprika
¼ tsp. Oregano
Salt and pepper to taste
Directions for Mexican Spiced Baked Salmon:
1. Preheat the oven to 450 degrees. Wash the salmon fillets and pat dry.
3. Place the fillets into a large mixing bowl, and drizzle with the olive oil.
4. In a bowl, add the chili, cumin, paprika, and oregano. Mix all the spices together in the bowl.
5. Sprinkle the seasonings over the salmon fillets to coat well.
6. Add the fillets to a parchment lined baking sheet.
7. Bake for 12 minutes, or until baked to desired doneness (internal temperature between 110 to 145 degrees Fahrenheit). Keep in mind baking times may vary depending on your oven and how thick the salmon fillets are.
8. Plate your salmon and garnish with pico de gallo. My go-to pico de gallo is Trader Joe’s mild version (you can usually find it in the store next to the hummus near the cheese section).
I can’t have a Mexican meal without guacamole so I recommend serving that up with this meal, too. You can add it to the top of the salmon, or put out some tortilla chips for dipping. Some Mexican fried rice to go alongside the salmon would also be delicious or serve it on a bed of lettuce to stay keto-friendly.
Hope you enjoy this Mexican Spiced Baked Salmon recipe!
