Oven Roasted Garlic Adobo Mexican Salmon
Oven roasted Mexican salmon is the perfect (secretly healthy) weeknight dinner! This easy salmon recipe uses lots of spices to pack a punch of flavor in the dish. The salmon is seasoned with garlic, ginger, and adobo. Even better, the whole dinner comes together in under 30 minutes! If you want to learn to cook the perfect oven baked salmon, this recipe is for you!
Servings: 6
Calories: 247kcal
Ingredients
- 3 cloves garlic finely grated
- 1 inch ginger finely grated
- 3 tablespoons adobo sauce
- 1 teaspoon dried chili powder
- 1 teaspoon dried cumin
- 1 teaspoon dried paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 pound salmon fillet
- 2 green onions thinly cut on the bias
Instructions
- Heat the oven to 425°F.
- In a medium bowl, whisk together the grated garlic, grated ginger, adobo sauce, chili powder, cumin, chili powder, salt, and pepper.
- Add a layer of parchment paper to the bottom of a 11 x 17 inch metal baking pan. Lay the salmon (skin side down) on the parchment paper. Pat fish dry.
- Spread a thin layer of the adobo spice mixture to the top of the salmon.
- Cook salmon for approximately 20 - 25 minutes, until the internal temperature reaches 135 °F. Be sure the thickest part of the salmon is completely cooked. Allow salmon to rest for 10 minutes (the temperature should rise to 145 °F).
- Garnish fish with green onions. Serve immediately.
Notes
According to the FDA, leftover cooked fish can be stored in your refrigerator for up to 3 – 4 days.
Nutrition
Calories: 247kcal | Carbohydrates: 3g | Protein: 31g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Cholesterol: 83mg | Sodium: 1811mg | Potassium: 801mg | Fiber: 1g | Sugar: 1g | Vitamin A: 388IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 2mg