Roasted Salmon with a Yucatan Flavor
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! Perfect to celebrate any occasion.
Sometimes, after a long day of work, the last thing you want to do is to arrive home to cook dinner (believe me, sometimes I don’t feel like cooking, either). If going out to eat is not in your plans, this recipe is very easy to prepare and can be ready in a matter of minutes. The best part is that there’s not too many pots or pans to clean, an extra point for this recipe! Plus, everyone loves this dish, either in tacos or with a salad.
How to make Yucatan Style Roasted Salmon
DIRECTIONS:
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. (Please check the ingredients list below)
- 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.
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!
- 1½ lb. Alaskan Salmon
- Salt and pepper
- 1/3 cup orange juice
- 1/3 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*
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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.
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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.
Provecho!
Mely Martinez,
Check this other recipe from Yucatan: Xec, Yucatan Citrus Salad
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Mely,
Do you make your own Achiote Paste or purchase it. If purchased is there a brand you would recommend.
Hello Mike,
You can buy the “Anita” brand or “El Yucateco”
Excellent and easy recipe!!!!
Thank you Anne,
I hope you enjoy it as much as we do at home. Salmon tacos made this way are an easy dinner option.
Provecho!
Great Idea – going to give this a try for sure. Looks like this marinade will be good on other fish/protein. Nice. Going to give it a try.
Hello Raymond,
You are right, we have the pork and chicken version here in the blog. But those meat are baked.
Just discovered your website! Love all of these recipes! Thanks for sharing!
Hello Bianca,
Have fun cooking!