Mexican Skillet Salmon
This Mexican Skillet Salmon is a rich, creamy one-pan dinner packed with bold, smoky flavor. Tender salmon fillets are seasoned with Spanglish Asadero All-Purpose Seasoning and pan-seared until perfectly cooked, then paired with a creamy corn sauce made with Spanglish Asadero Elote Seasoning, heavy cream, and Cotija cheese.
Finished with fresh cilantro and a squeeze of lime, this dish brings restaurant-quality flavor to your table in about 20 minutes — perfect for a quick, satisfying weeknight dinner.
This Mexican Skillet Salmon is a rich, creamy one-pan dinner packed with bold, smoky flavor. Tender salmon fillets are seasoned with Spanglish Asadero All-Purpose Seasoning and pan-seared until perfectly cooked, then paired with a creamy corn sauce made with Spanglish Asadero Elote Seasoning, heavy cream, and Cotija cheese.
Finished with fresh cilantro and a squeeze of lime, this dish brings restaurant-quality flavor to your table in about 20 minutes — perfect for a quick, satisfying weeknight dinner.
Ingredients
2 salmon fillets
2 Tbsp olive oil
2 Tbsp salted butter
½ small red onion, chopped
2 cloves garlic, minced
1½ Cups corn kernels
¾ Cup heavy cream
½ Cup cotija cheese
2 limes, halved
Fresh cilantro
Instructions
Pat the salmon dry with a paper towel.
Over low-medium heat, add olive oil to skillet.
Add salmon and season with Spanglish Asadero All Purpose seasoning and cook each side for about 4 minutes.
Remove salmon and set aside on a plate.
Melt butter in a skillet over medium-high heat.
Add chopped red onions and cook until softened, about 3 minutes.
Add 1 Tbsp chopped fresh garlic and cook for another 30 seconds.
Add one cup yellow corn.
Add Spanglish Asadero Elote seasoning and stir well.
Add the heavy cream and bring to a simmer, then add the cotija, stirring to combine.
Add the cooked salmon back to the skillet, then garnish with the cilantro and the juice from both limes.
Top with more Spanglish Asadero Elote seasoning and cotija as desired.
