Mexican Salmon Salad Recipe

Name: Mexican Salmon Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SPICE RUB:; 1/4 teaspoons Paprika; 1/8 teaspoons Garlic Powder; 1/8 teaspoons Onion Powder; 1/8 teaspoons Oregano; 1/8 teaspoons Cumin; FOR THE SALAD:; 1 Tablespoon Extra Virgin Olive Oil, Plus More For The Fish; 1 whole Fillet Of Alaskan Sockeye Salmon (individual Serving Size); 2 cups Baby Kale And Arugula Mixed (or Your Favorite Lettuce); 6 slices Jalapeno, Sliced; 1 Tablespoon Cilantro, Chopped; 2 slices Red Onion; 2 Tablespoons Canned Black Beans, Drained And Rinsed; FOR THE DRESSING:; 1/2 cups Cilantro; 1/2 cups Plain Greek Yogurt; 2 Tablespoons Lime Juice; 3 Tablespoons Extra Virgin Olive Oil; 1 clove Garlic; 1-1/2 teaspoon Honey

Servings: persons

FOR THE SPICE RUB:
1/4 teaspoons Paprika
1/8 teaspoons Garlic Powder
1/8 teaspoons Onion Powder
1/8 teaspoons Oregano
1/8 teaspoons Cumin
FOR THE SALAD:
1 Tablespoon Extra Virgin Olive Oil, Plus More For The Fish
1 whole Fillet Of Alaskan Sockeye Salmon (individual Serving Size)
2 cups Baby Kale And Arugula Mixed (or Your Favorite Lettuce)
6 slices Jalapeno, Sliced
1 Tablespoon Cilantro, Chopped
2 slices Red Onion
2 Tablespoons Canned Black Beans, Drained And Rinsed
FOR THE DRESSING:
1/2 cups Cilantro
1/2 cups Plain Greek Yogurt
2 Tablespoons Lime Juice
3 Tablespoons Extra Virgin Olive Oil
1 clove Garlic
1-1/2 teaspoon Honey

1
For the Mexican spice rub: Combine all of the ingredients together in a small bowl. Set aside.
2
For the Mexican salmon salad: Heat olive oil in a skillet over medium heat. Drizzle a little extra oil on the fish. Add the Mexican spice rub to the salmon and rub it in with your fingers.
3
Add salmon into the skillet and saute until fully cooked, about 3-4 minutes on each side.
4
To assemble the salad place lettuce in a large bowl and top with jalapeno, cilantro, red onion and black beans. Top with the cooked salmon and serve with the Creamy Cilantro Lime Dressing.
5
For the Creamy Cilantro Lime Dressing: Add all of the ingredients to a food processor. Pulse until combined. Place in the refrigerator until ready to serve.

335

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: FOR THE SPICE RUB:, 1/4 teaspoons Paprika, 1/8 teaspoons Garlic Powder, 1/8 teaspoons Onion Powder, and more.

Yes, Mexican Salmon Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Mexican Salmon Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions