Tajin Seasoned Salmon with Avocado Cream
This Tajin seasoned salmon recipe features Tajin seasoning combined with a little brown sugar that gives salmon a sweet and spicy, lime-infused glaze and is then served with avocado cream. The flavor combination is amazing!
Tajin chili lime seasoning made its debut in the States years ago, primarily as a spicy, salty addition to fresh fruits and vegetables. The salty-lime flavors were sprinkled over mangoes, watermelons, cantaloupes and more.
Since about 2012, chefs and home cooks have used this popular Mexican seasoning mix in all kinds of recipes and some restuarants offer a Tajin-rimmed glass for Margaritas, Bloody Mary’s, Micheladas and beer.
Table of contents
Ingredients
Citrus flavors are typically paired with fish because…well, it works! Instead of resorting to simple lemon juice or lime juice, this spicy lime Mexican seasoning brings a new level to your weeknight fish dinner, and when combined with a little brown sugar, it develops into a sweet, spicy and citrusy glaze!
Seasoning Mix Ingredients
The seasoning mix makes about 1/2 cup, which is plenty for 2 pounds of salmon.
- Salmon fillets – you can use this Tajin-Brown Sugar Glaze for other fish as well
- Tajin seasoning – the classico version
- Chile powder
- Garlic powder
- Ground black pepper
- Light brown sugar
Avocado Cream Ingredients
- Avocados – get two medium-size, ripe ones
- Sour cream
- Buttermilk – just a little:)
- Fresh lime juice- you’ll need 2 tablespoons, so get 2 medium limes or 3-4 small limes
- Red onion
- Olive oil
- Ground cumin
- Garlic– fresh minced is best but you can use jarred minced garlic as a substitute. If you use jarred, use half of the amount called for in the recipe card below.
- Cilantro – if you don’t like cilantro, use parsley
- Jalapeno – finely chopped and optional
- Salt and pepper
This recipe was inspired by Texas Chef Jon Bonnell’s “Chili Dusted Pompano” recipe. If you’re looking for a good baked white fish recipe, you might like my Sicilian Baked Cod recipe!
How to make it
This salmon recipe is ready in about 12 – 15 minutes, but first, you want to put the Tajin seasoning mixture on top of the salmon fillets and let it sit for about 10 minutes. This resting period allows the brown sugar to crystallize and seep into the fish.
Use a non-stick skillet for this recipe. The brown sugar forms a sticky glaze in the pan and it’s easier to clean with a non-stick surface versus stainless.
- Combine the seasoning ingredients into a small mixing bowl and set aside
- Pat dry salmon; leave the skin on
- Generously coat the top of each fillet with the Tajin-brown sugar mixture and allow to rest for 10 minutes
- Meanwhile, whip up the avocado cream; put all the ingredients into a food processor and pulse until smooth
- Heat a non-stick skillet on medium heat; right before the skillet reaches the smoking point, add a teaspoon of vegetable oil to the skillet
- Transfer salmon fillets to the hot skillet, skin-side up; cook for 3-4 minutes then flip and cook for another 3-4 minutes
- Use a meat thermometer and when the fish reaches an internal temperature of 140°F, remove from pan
- Plate and dollop a little of the avocado cream sauce on top!
Recipe notes
- If you make the avocado cream sauce in advance, be sure to store it with a sheet of plastic wrap pressed directly on the surface. This keeps it from turning brown while you’re cooking the fish.
- I cook two fillets at a time in a 12″-inch skillet. I add a teaspoon of oil to each batch. If you’re cooking more than two fillets, you’ll want to add a little oil to the hot skillet in between batches.
- About the avocado cream sauce – if you want it thinner, add more buttermilk
Where is Tajin seasoning at the grocery store?
Grocers place Tajin seasoning in a few different areas of the store:
- Produce section – usually near the melons or near other jarred spices like minced garlic
- Seasoning aisle – sometimes Tajin is found on the spice aisle with other spices
- Pantry section – grocers often have ethnic sections for various foods. Tajin is often placed with Latino or Mexican foods like salsa, enchilada sauce, etc.
- International aisle – grouped by ethnicity, you might find Tajin on this aisle, too
Serving suggestions
This Tajin seasoned salmon is a bit spicy, salty, and sweet. I like to serve it with a homemade corn relish, coleslaw, sweet corn tomalito, or a side of seasoned black beans!
Make ahead and storage
This quick and easy salmon recipe works best when its prepared and served immediately. If you make the avocado cream in advance, be sure to place it in an airtight container (preferably a glass bowl) with the avocado pit and a few slices of lime. Place plastic wrap directly on the surface of the sauce, making sure there are no air holes. Then cover the bowl again with another layer of plastic wrap.
Reheat the fillets in the oven. Wrap them in foil and bake @ 300°F until warmed throughout (about 10-15 minutes).
Related recipes
- Pan Fried Trout
- Sweet Corn Tomalito
- Texas Coleslaw
- Cinco de Mayo recipes
- Mexican Street Corn Casserole
Tajin Salmon with Avocado Cream
Equipment
- Non stick skillet
- Food Processor
- Meat thermometer
Ingredients
Tajin Seasoning Mix
- 2 pounds salmon fillets, skin on
- 2 teaspoons vegetable oil or canola oil, divided ,(use 1 tsp. per batch of fillets)
- 1 tablespoon Tajin Classico Seasoning
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- ¼ cup light brown sugar, packed
Avocado Cream
- 2 large ripe avocados
- 2 tablespoons fresh lime juice (3-4 small limes or 2 medium)
- ¼ cup sour cream
- 4 tablespoons buttermilk (see recipe notes below)
- ¼ cup chopped red onion
- 1½ teaspoons fresh minced garlic (see recipe notes below)
- 1 teaspoon ground cumin
- ¼ cup chopped cilantro
- ½ teaspoon minced jalapeno (optional)
- salt and pepper to taste
Instructions
- Pat the salmon dry with a paper towel2 pounds salmon fillets, skin on
- In a small mixing bowl, combine Tajin seasoning ingredients; mix well1 tablespoon Tajin Classico Seasoning, 1 teaspoon chili powder, 1 teaspoon garlic powder, 1 teaspoon ground black pepper, ¼ cup light brown sugar, packed
- Generously top each fillet with 1-2 teaspoons of the Tajin mixture; use the back of a spoon to press the mixture into the fish, and let the fish rest with the topping on it for 10-minutes. (The brown sugar will begin to dissolve and that's okay.)
- Make the avocado cream: in a food processor, pulse the ingredients until smooth; salt and pepper to taste; if you want the sauce thinner, add more buttermilk a tablespoon at a time until it reaches your desired consistency. NOTE: if you make the avocado cream in advance, be sure to cover it with plastic wrap directly on the sauce to prevent it from turning brown.2 large ripe avocados, 2 tablespoons fresh lime juice (3-4 small limes or 2 medium), ¼ cup sour cream, 4 tablespoons buttermilk, ¼ cup chopped red onion, 1½ teaspoons fresh minced garlic, 1 teaspoon ground cumin, ¼ cup chopped cilantro, ½ teaspoon minced jalapeno (optional), salt and pepper to taste
- Heat a non-stick skillet on medium to medium-high heat and right when it gets almost to the smoking point, add one teaspoon of oil; place the salmon fillets in the skillet skin-side-up. Cook 3-4 minutes then flip; cook another 3-4 minutes or until the internal temperature reaches 140℉.2 teaspoons vegetable oil or canola oil, divided
- Remove fish from skillet; if you're making another batch of fillets, add another teaspoon of oil to the skillet and repeat; once all the fillets are done, plate and garnish with a dollop of the avocado cream, chopped cilantro and/or a slice of lime.
