Southwest Baked Salmon {15 minutes}

This Southwest Baked Salmon is a fast and flavorful recipe that delivers tender, flaky salmon with bold southwest spices in just 15 minutes. I love how it’s simple enough for a weeknight but still feels special enough for entertaining.

Why You’ll Love This Recipe

I like this recipe because it’s quick, healthy, and full of flavor. The spice mix gives the salmon a smoky, zesty kick, and the butter keeps it moist and tender. I also enjoy how versatile it is I can top it with salsa, avocado, or lime for a fresh finish.

Ingredients

For the southwest seasoning:
1 ½ teaspoons chili powder
1 ½ teaspoons paprika
¾ teaspoon ground coriander
¾ teaspoon garlic powder
¾ teaspoon dried oregano
¾ teaspoon kosher salt
½ teaspoon ground cumin
¼ teaspoon black pepper
¼ teaspoon cayenne pepper (can reduce or omit)

For the salmon:
4 (6 oz.) wild salmon filets
2 tablespoons unsalted butter, cut into 4 pieces (or sub olive oil; see notes)

Optional toppings:
Pico de gallo or fresh salsa, sliced avocado or a dollop of guacamole, dollop of Greek yogurt or sour cream, sliced green onions, fresh chopped cilantro, hot sauce, sriracha or pickled jalapeños for a spicy kick, squeeze of fresh lime juice

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. I mix all the southwest seasoning ingredients in a small bowl.
3. I place the salmon filets skin-side down on the baking sheet, then rub the spice mixture evenly over the top.
4. I place a small piece of butter (or drizzle olive oil) on each filet.
5. I bake for 10–12 minutes, depending on thickness, until the salmon flakes easily with a fork.
6. I finish with my favorite toppings and serve immediately.

Servings and Timing

This recipe makes 4 servings. It takes about 5 minutes of prep time and 10–12 minutes of baking time, so dinner is ready in 15 minutes.

Variations

Sometimes I swap the butter for olive oil to keep it lighter. I’ve also grilled the salmon instead of baking it for a smoky flavor. If I want extra zest, I add lime zest to the seasoning mix.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the salmon gently in the oven at 300°F (150°C) until heated through. I avoid microwaving it too long to keep it from drying out.

FAQs

Can I use farmed salmon instead of wild?

Yes, I sometimes use farmed salmon, but I prefer wild for its flavor and texture.

Can I make this on the grill?

Yes, I grill the salmon over medium-high heat for about 4–5 minutes per side.

Can I cook this in the air fryer?

Yes, I air fry at 400°F (200°C) for about 8–10 minutes.

Do I have to use butter?

No, I often use olive oil instead and it still tastes great.

Can I make the seasoning in advance?

Yes, I mix a larger batch and store it in a jar for quick meals.

What sides go best with this salmon?

I like rice, roasted vegetables, or a fresh green salad.

How do I know when the salmon is done?

I check that it flakes easily with a fork and reaches 145°F (63°C) internally.

Can I reduce the spice?

Yes, I cut back on the cayenne or chili powder for a milder flavor.

Can I use frozen salmon?

Yes, I thaw it fully before baking so it cooks evenly.

Can I make this dairy-free?

Yes, I replace butter with olive oil or avocado oil.

Conclusion

I enjoy making this Southwest Baked Salmon because it’s bold, quick, and satisfying. The spices bring just the right amount of kick, while the salmon stays moist and flaky. It’s one of my go-to recipes when I want a healthy dinner that doesn’t skimp on flavor.

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