Ancho salmon is a delicious and flavorful dish that features salmon fillets coated with a smoky and mildly spicy ancho chili rub. It offers a unique twist to traditional salmon preparations, adding depth and complexity to the dish.
- 4 salmon fillets (about 6 ounces each), skin-on or skinless
- 2 tablespoons of ancho chili powder
- 1 teaspoon of smoked paprika
- 1 teaspoon of ground cumin
- 1 teaspoon of garlic powder
- 1 teaspoon of brown sugar
- Salt and pepper, to taste
- Olive oil or cooking oil of your choice
- Lime wedges, for serving
- Fresh cilantro, for garnish (optional)
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- In a small bowl, combine the ancho chili powder, smoked paprika, ground cumin, garlic powder, brown sugar, salt, and pepper to create the ancho chili rub.
- Pat the salmon fillets dry with a paper towel. Brush the fillets lightly with olive oil or your preferred cooking oil to help the spice rub adhere.
- Generously coat each salmon fillet on both sides with the ancho chili rub, pressing it into the flesh to ensure even coverage.
- Place the seasoned salmon fillets onto the prepared baking sheet, skin-side down if using skin-on fillets.
- Bake the salmon in the preheated oven for about 12-15 minutes, or until it reaches your desired level of doneness. The cooking time may vary depending on the thickness of the fillets. To check for doneness, the salmon should easily flake with a fork and have an internal temperature of around 145°F (63°C).
- Once cooked, remove the salmon from the oven and let it rest for a few minutes.
- Serve the ancho salmon hot, garnished with fresh cilantro if desired, and accompanied by lime wedges for squeezing over the fish.
- Ancho salmon pairs well with various side dishes such as roasted vegetables, rice, or a fresh salad.
