Salmon with Mexican Rub and Chipotle Sour Cream Sau

Name: Salmon with Mexican Rub and Chipotle Sour Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 1 teaspoon Chili Powder (page 277) or no-salt-added chili powder; 1/2 teaspoon ground cumin; 1/8 teaspoon salt; 4 salmon fillets (about 4 ounces each), rinsed and patted dry; 1/2 cup fat-free sour cream; 1 tablespoon fresh lime juice; 1/4 teaspoon ground cumin; 1/4 teaspoon ground chipotle or 1/8 to 1/4 teaspoon cayenne; 1/8 teaspoon salt; 1 medium lemon or lime, cut into 4 wedges

Servings: persons

Cooking spray
1 teaspoon Chili Powder (page 277) or no-salt-added chili powder
1/2 teaspoon ground cumin
1/8 teaspoon salt
4 salmon fillets (about 4 ounces each), rinsed and patted dry
1/2 cup fat-free sour cream
1 tablespoon fresh lime juice
1/4 teaspoon ground cumin
1/4 teaspoon ground chipotle or 1/8 to 1/4 teaspoon cayenne
1/8 teaspoon salt
1 medium lemon or lime, cut into 4 wedges

1
Preheat the oven to 350F.
2
Line a baking sheet with aluminum foil.
3
Lightly spray the foil with cooking spray.
4
In a small bowl, stir together the Chili Powder, cumin, and salt.
5
Sprinkle over both sides of the fish.
6
Using your fingertips, gently press the rub so it adheres to the fish.
7
Transfer the fish to the baking sheet.
8
Bake for 20 minutes, or to the desired doneness.
9
Meanwhile, in a small bowl, stir together the sauce ingredients.
10
Spoon the sauce over the fish.
11
Squeeze the lemon wedges over all.
12
(Per serving)
13
Calories: 178
14
Total fat: 4.5g
15
Saturated: 0.5g
16
Trans: 0.0g
17
Polyunsaturated: 1.5g
18
Monounsaturated: 1.0g
19
Cholesterol: 70mg
20
Sodium: 254mg
21
Carbohydrates: 6g
22
Fiber: 0g
23
Sugars: 2g
24
Protein: 27g
25
Calcium: 83mg
26
Potassium: 497mg
27
1/2 other carbohydrate
28
3 lean meat

276

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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: Cooking spray, 1 teaspoon Chili Powder (page 277) or no-salt-added chili powder, 1/2 teaspoon ground cumin, 1/8 teaspoon salt, and more.

Yes, Salmon with Mexican Rub and Chipotle Sour Cream Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon with Mexican Rub and Chipotle Sour Cream Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions