Salmon with Balsamic Salsa and Lime is so easy and packed with flavor! Add Tex-Mex accents to store-bought salsa for a tasty sauce. Ready in 25 minutes and gluten free!
Hello from Cleveland, Ohio, home of the NBA champs! Today, I’m sharing one of my favorite salmon dishes and standing in for my friend Cheryl, who blogs at clwiser.wordpress.com.
Cheryl is currently on my dream vacation to Italy, Greece and France…but somehow, she forgot to take me with her. What?!
I’ll forgive her, though, since Cleveland’s the place to be right now. Welcome, Cheryl’s readers!
We really enjoy salmon in my house, so I’m always looking for new ways to prepare it. And, I don’t know about you, but I appreciate when I can throw a delicious meal together with little effort.
Salmon with balsamic salsa and lime is easy, folks, yet it packs big flavor, with accents of garlic, chili powder, cilantro and lime.
If you’ve been reading Cooking with Mamma C for a while, you know I check the labels on everything and try to avoid overly processed foods with hard-to-pronounce ingredients. I’ve found that salsa is something I can feel good about bringing into my home.
They’re not all the same though, so make sure you choose one without any junk. I have no affiliation with Ortega, but that’s the brand I’ve been buying for years.
For this dish, I just whisk some mild salsa with four other ingredients, pour it over my salmon and bake it for 15-20 minutes at 400 degrees F. Then, I squeeze some lime juice on top, garnish with fresh cilantro (talk about a flavor powerhouse) and serve.
It’s 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, and then make your bean salad.
(Recipe Source: Cooking with Mamma C)
- 2 pounds salmon
- 8 ounces mild salsa
- 2 tablespoons balsamic vinegar
- 2 teaspoons lime juice + 1/2 lime for serving
- 1/2 teaspoon chili powder
- 1/2 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 your 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 your salsa, vinegar, 2 teaspoons of lime juice, the chili powder and garlic powder. 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 your 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 your 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 two days.