Salmon Salad ("cooked Ceviche") Recipe

Name: Salmon Salad ("cooked Ceviche")
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb salmon (skinless); 1 medium vidalia onion; 1 green bell pepper; 12 bunch cilantro; 1 garlic clove; 5 limes; salt; ½ teaspoon oregano; ¼ teaspoon cayenne pepper; ¼ teaspoon chili powder; ¼ teaspoon cumin

Servings: persons

1
Put salmon in steamer and remove when cooked.
2
While the salmon is cooking, thinly slice the onion and bell pepper and place on a large glass container or bowl.
3
Add the chopped cilantro and minced garlic.
4
Place salmon over the cut vegetables.
5
Squeeze limes over salmon.
6
Add salt and spices.
7
Mix well with a large fork while shredding the salmon.
8
Cover and let rest in fridge for a minimum of 6 hours, preferably overnight.
9
Suggestion: Serve over a bed of jasmine rice and drizzle about a teaspoon of extra virgin olive oil.

398

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 11 ingredients. The key ingredients include: 1 lb salmon (skinless), 1 medium vidalia onion, 1 green bell pepper, 12 bunch cilantro, and more.

Yes, Salmon Salad ("cooked Ceviche") 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!

Salmon Salad ("cooked Ceviche")

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions