Salsa Salmon with Lime and Balsamic Vinegar is ready in 25 minutes! Add Tex-Mex accents to store-bought salsa for a tasty sauce. This roasted salmon is so easy and flavorful. It'll become one of your go-to recipes!
Looking for an easy but delicious salmon dinner? I've got you!
You have to try my Salsa Salmon with Lime and Balsamic Vinegar. I've been making this for at least five years, and am still wowed by its big flavor.
Think Tex-Mex accents of garlic, chili powder, cilantro and lime. And don't forget the dark balsamic vinegar for that little touch of Italian goodness. (I can't help it.)
If that sounds good, you also might like my Easy Cilantro-Lime Shrimp!
Salsa: If you've been visiting Cooking with Mamma C for a while, you know I check the labels on everything and try to avoid processed foods with hard-to-pronounce ingredients. Fortunately, there are some great options for store-bought salsa.
Choose a salsa with simple ingredients, such as diced tomatoes, bell peppers and onions. This will provide a nice base for the sauce in this recipe.
I prefer using chunky, mild salsa like Ortega, but you can use a hotter one, if you prefer.
Cilantro: If you're one of those people who think cilantro tastes like soap, just skip it! You can try substituting parsley, if you prefer.
Balsamic vinegar: I always use dark balsamic vinegar here for bolder flavor, but you could probably substitute white balsamic vinegar if needed.
Lime: Salmon and lime are a great combination! The lime really makes the flavor pop in the salsa mixture, so try not to skip it.
How to make salsa salmon with lime
See the recipe card at the bottom of the post for full instructions, but here's an overview.
- Add salsa to a bowl with lime, chili powder, garlic powder and balsamic vinegar.
- Whisk to blend.
- Season the salmon and pour the sauce mixture over it. Bake for 15-20 minutes at 400 degrees F.
- Before serving, squeeze a little more lime juice on top. (It helps to use a citrus squeezer, (affiliate link). Garnish with fresh cilantro.
- Taste the balsamic salsa once you've mixed it to see if you need to adjust the spices before adding the sauce to the salmon. It will depend on the type of salsa you used.
- Line your baking sheet with foil for easy cleanup.
- Adjust the baking time based on the thickness of the salmon. Bake thin filets for about 15 minutes, and thicker filets for 20 minutes.
What to serve with it
This baked salmon with salsa is great with The Best Corn on the Cob and Italian Bean Salad. All of it can be on your table in 25 minutes, if you start on the corn as soon as you put the salmon in the oven, then make your bean salad!
Frequently Asked Questions
You should be able to adapt this recipe for the grill. I recommend cooking the salmon separately from the sauce, however. Heat the salsa mixture on the stove, then pour it over the grilled salmon.
I haven't tried it, but it should work over medium heat. Flip the salmon over after two minutes, cook the other side for three minutes, remove any skin, then flip once more until cooked through.
Yes! I like to thaw a piece and add it to a salad with this easy guacamole. So good!
More salmon recipes
- Salmon Caprese with Balsamic Glaze
- Baked Pesto Salmon
- Buffalo Salmon with Onions
- 10-Minute Maple-Glazed Salmon
If you try this Salsa Salmon with Lime and Balsamic Vinegar, please leave a comment and a rating!
Salsa Salmon with Lime and Balsamic Vinegar
- 2 pounds salmon
- 1 pinch salt
- 1 pinch pepper
- 8 ounces mild chunky salsa (such as Ortega)
- 2 tablespoons balsamic vinegar
- 2 teaspoons lime juice + ½ lime for serving
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- 4 sprigs of fresh cilantro
- Preheat your oven to 400 degrees F. Line a rimmed baking sheet with foil for easy cleanup. Grease the foil with oil spray.
- Rinse the salmon and feel for any bones to remove. Pat the salmon dry with paper towels and place the fish on your baking pan. Lightly season the salmon with salt and pepper.
- In a small mixing bowl, whisk together the salsa, vinegar, 2 teaspoons of lime juice, the chili powder and garlic powder. Taste to see if you need to adjust the seasonings (it will depend on the salsa you used.) Pour the sauce over each piece of fish.
- Bake the salmon for 15-20 minutes, or until the fish flakes easily with a fork. If the salmon is thin, it should only take 15 minutes, but, if you have thicker salmon as shown in the photos, it will likely take 20 minutes.
- While the fish is cooking, rinse and dry the cilantro and pull the leaves off to use as garnish (or leave the sprigs intact). To serve, cut away the skin on the bottom of the fish (if there is any), top the salmon with cilantro, squeeze on some lime juice, and serve with lime wedges.
- Store leftovers in the refrigerator for three days. You also can freeze the leftovers in a plastic freezer bag.
(Recipe Source: Cooking with Mamma C. Originally published on June 24th, 2016 and updated now with new photos and additional information.)