Taco Seasoned Salmon Recipe

With Corn & Black Bean Quinoa

Taco seasoning to the rescue… again! This chili-spiced roasted salmon with crispy skin is sure to please for your next fiesta or just a fun weeknight in. Serve it over Corn & Black Bean Quinoa for the perfect south-of-the-border bowl!

There’s just something about Mexican-inspired dishes that makes any ordinary night a little more fun. Is it the spice? The heat? The freshness of flavors? Maybe you can’t pin it on one particular thing… it’s just the feeling that making and eating Mexican food gives you that puts a smile on everyone’s face.

Salmon is a breeze to cook (we love it for that!) but it’s also a perfect base for some bold flavors. We love making our Asian Glazed Sheet Pan Salmon nearly every week but I thought we would mix it up a bit with some latin-inspired flavors. The chili and cumin rub on the salmon spiced it up similar to a blackened salmon and boy was it flavorful!

We served our Taco Seasoned Salmon with Corn & Black Bean Quinoa – both recipes below! The milder flavors of the quinoa (which is naturally gluten free!) pairs well with the bolder salmon. I hope you love both recipes!

Here’s how you’ll make my Taco Seasoned Salmon:

1. Pat the salmon filets dry.
2. Brush the salmon with melted (cooled) butter.
3. Sprinkle the taco seasoning onto the salmon filets.
4. Heat remaining butter in an oven-proof sauté pan.
5. Add salmon skin-side down to pan for 2-3 minutes.
6. Place entire pan into oven for 12-15 minutes, depending on preferred doneness!

Then you’ll serve the salmon over top of the Mexican Quinoa for the perfect south-of-the-border bowl! The dressing for the Mexican Quinoa is a little citrusy which really brightens and enhances the salmon.

Here’s how you’ll make my Corn & Black Bean Quinoa:

1. Rinse quinoa well under water in a mesh sieve.
2. Heat oil into saucepan before adding in drained quinoa.
3. Add chicken broth, brining to a boil.
4. Lower to simmer and cook for 20 minutes or until liquid is absorbed.
5. Add rinsed corn, black beans, sliced shallots, halved cherry tomatoes and diced avocado to bowl.
6. Add in cooled quinoa and dressing before mixing gently.
7. Divide and serve!

I hope you love this easy weeknight dish! If you make it, please share with me on Instagram or share a comment below for other readers. Cheers!

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