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Roasted Salmon
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Grab your hot tortillas and a spicy habanero pico de gallo and make some tacos out of this Roasted Salmon with a Yucatan Flavor! This is an easy and straightforward recipe that everyone in the family will enjoy! This is not a traditional Mexican recipe but still very delicious and unique!
Course Main Course, Seafood
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 277kcal


  • lb. Alaskan Salmon
  • Salt and pepper
  • cup orange juice
  • cup grapefruit Juice
  • 1 Garlic clove chopped
  • 40 grams 1.40 oz. of Achiote paste
  • 1 teaspoon oregano
  • ½ teaspoon salt
  • ½ tablespoon olive oil*


  • Preheat oven to 425º F.
  • Pat the salmon dry and season with salt and pepper. Line a baking sheet with aluminum foil and grease with some oil. Place the salmon on the baking sheet skin-side down.
  • Add the orange and grapefruit juice to your blender along with the Achiote paste, garlic, oregano, and salt. Process until you have a smooth puree.
  • Brush some of the sauce over the salmon using a pastry brush. Marinate for 15 minutes at room temperature.
  • After this time has passed, brush the salmon again with more Achiote marinade. Place in the oven and roast for 10-12 minutes.


If you want to use the rest of the sauce to spoon over the roasted salmon at serving time, heat the ½ tablespoon of olive oil in a small frying pan, pour the leftover marinade, and gently simmer for 10 minutes. It will start to thicken, so if it becomes too dry, add a couple of tablespoons of water. Remove and pour into a small bowl when ready to serve.


Serving: 6oz | Calories: 277kcal | Carbohydrates: 4g | Protein: 34g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 93mg | Sodium: 947mg | Potassium: 906mg | Sugar: 3g | Vitamin A: 110IU | Vitamin C: 15.8mg | Calcium: 28mg | Iron: 1.6mg