Ingredients
- 1 1/2 tsp chili powder
- 1 1/2 tsp paprika
- 3/4 tsp ground coriander
- 3/4 tsp garlic powder
- 3/4 tsp dried oregano
- 3/4 tsp kosher salt
- 1/2 tsp ground cumin
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (optional, adjust to taste)
- 4 (6 oz) wild salmon filets
- 2 tbsp unsalted butter, cut into 4 pieces (or substitute olive oil)
- Optional toppings: pico de gallo, salsa, avocado, guacamole, Greek yogurt or sour cream, green onions, cilantro, hot sauce, lime juice
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Mix all southwest seasoning ingredients in a small bowl.
- Place salmon filets skin-side down on baking sheet. Rub seasoning evenly over the top of each filet.
- Place a piece of butter (or drizzle of olive oil) on each filet.
- Bake 10–12 minutes, depending on thickness, until salmon flakes easily with a fork (internal temp 145°F/63°C).
- Top with desired garnishes such as salsa, avocado, or lime juice, and serve immediately.
Notes
- Use olive oil instead of butter for a lighter or dairy-free option.
- Grill over medium-high heat 4–5 minutes per side for a smoky flavor.
- Air fry at 400°F (200°C) for 8–10 minutes for an alternative method.
- Make a large batch of the spice mix and store in a jar for quick meals.
- Add lime zest to the seasoning for extra brightness.
- Prep Time: 5 minutes
- Cook Time: 10–12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southwest American
- Diet: Low Fat
Nutrition
- Serving Size: 1 salmon filet
- Calories: 290
- Sugar: 0 g
- Sodium: 410 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 95 mg
