Spicy Baked Salmon
Mexican flavors are not usually synonymous with salmon but trust me, the combination of these spices will add something special to your salmon dinner. Topped with guacamole or avocado slices and a squeeze of fresh lime juice…YUM!!
Note: You may have extra seasoning based on personal spice preference and the amount of salmon used. If so, save it for the next time you make tacos or any other Mexican recipe. Also, if you use store bought guacamole, check your ingredient list to ensure there are no unwanted additives or sugar.
- 1-1½ wild Alaskan salmon
- 1 Tbsp olive oil
- 1 tsp chili powder
- 1 tsp garlic powder
- 2 tsp paprika (I used smoked paprika)
- 2 tsp cumin
- 1 tsp oregano
- ½ tsp sea salt
- ½ tsp pepper
- 1/8 tsp cinnamon
- Preheat oven to 425 degrees.
- Mix spices in a small bowl and set aside.
- Line a sheet pan with foil and spray liberally with coconut spray or use extra olive oil to spread on pan.
- Pat the salmon filets dry with some paper towel and place skin-side down on the sheet pan.
- Drizzle the olive oil over the filets and rub around evenly with fingers or a pastry brush.
- Rub the seasoning mixture onto the filets so they are completely covered.
- Bake for 12-15 minutes depending on the thickness of your filet. Salomon should flake apart with a fork and have an opaque color.
- To serve, top with some fresh guacamole or avocado slices. Enjoy with a salad and/or vegetables on the side.