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Broiled Salmon with Pepita Salsa and Tacos Recipe

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4 from 52 reviews

This Broiled Salmon with Pepita Salsa is a flavorful and healthy dish featuring crispy broiled salmon topped with a textured, vibrant salsa made from roasted red peppers, toasted pepitas, and fresh herbs. The recipe is perfect served on its own or as a filling for tacos or tostadas, complemented by a tangy cabbage slaw.

Ingredients

For the Salmon

  • 1.25 to 1.5 lbs. skin-on, center-cut salmon (preferably salmon from Norway)
  • 2 Tbsp. extra-virgin olive oil or avocado oil
  • 2 tsp. brown sugar
  • 1 tsp. smoked paprika
  • 1 tsp. garlic powder
  • 3/4 tsp. kosher salt
  • 1/4 tsp. black pepper
  • Optional for serving: fresh cilantro, crumbled feta, fresh lemon juice

Pepita Salsa

  • 1 cup jarred roasted red peppers
  • 1/3 cup pepitas
  • 2 Tbsp. tomato paste
  • 2 Tbsp. red wine vinegar
  • 1/4 cup chopped yellow or sweet onion
  • 1 garlic clove
  • 1 tsp. Aleppo pepper flakes
  • 3/4 tsp. kosher salt
  • 1/2 tsp. ground cumin
  • 1/4 cup extra-virgin olive oil
  • 2 Tbsp. chopped cilantro leaves

For Tacos or Tostadas (optional)

  • 8 corn or flour tortillas or tostada shells
  • 2 to 3 cups shredded cabbage
  • 1 Tbsp. mayonnaise
  • 1 Tbsp. rice vinegar
  • Pinch of salt

Instructions

  1. Toast Pepitas: Heat a dry skillet over medium heat and cook the pepitas, stirring often, for 4 to 5 minutes until toasted and fragrant. Transfer them to a bowl and let cool for 5 minutes.
  2. Prepare Pepita Salsa: Add the cooled pepitas, jarred roasted red peppers, tomato paste, red wine vinegar, chopped onion, garlic clove, Aleppo pepper flakes, kosher salt, and ground cumin to the bowl of a food processor. Process while gradually streaming in the olive oil until the salsa has texture but is well combined. Stir in chopped cilantro leaves with a few quick pulses.
  3. Preheat Broiler: Set your oven broiler to HIGH and position the top rack 6 to 8 inches from the heating element.
  4. Season Salmon: Place the salmon on a baking sheet and drizzle with olive or avocado oil. Mix brown sugar, smoked paprika, garlic powder, kosher salt, and black pepper in a small bowl and sprinkle evenly over the salmon flesh.
  5. Broil Salmon: Broil the salmon under the preheated broiler for 10 minutes, or until the surface is crisp and the fish flakes easily with a fork.
  6. Prepare Slaw (Optional): In a bowl, combine shredded cabbage with mayonnaise, rice vinegar, and a pinch of salt. Mix until evenly coated.
  7. Assemble Tacos or Tostadas (Optional): Spread pepita salsa on tortillas or tostada shells, top with a spoonful of cabbage slaw, then flaked salmon. Garnish with extra cilantro or crumbled feta if desired.

Notes

  • To Store: Refrigerate salmon in an airtight container separately from pepita salsa for up to 2 days.
  • To Reheat: Gently warm salmon in a skillet over medium-low heat or microwave individual portions if needed.
  • To Freeze: Freeze salmon in an airtight freezer-safe container for up to 3 months, thaw overnight in the refrigerator before reheating. Do not freeze the pepita salsa.

Find it online: https://flavorspath.com/broiled-salmon-with-pepita-salsa-and-tacos-recipe/