Salsa Macha Roasted Salmon

Salsa Macha Roasted Salmon

Updated: October 1, 2025

Total Time: 50 minutes | Prep Time: 15 minutes | Cook Time: 35 minutes | Servings: 4

Ingredients

For the Salmon

• 1 (1.5-pound) center-cut skinless salmon or halibut fillet (1.5–2 inches thick, skin removed)

• ¾ teaspoon sea salt

• Freshly ground black pepper, to taste

For Salsa Macha

• ¾ cup extra-virgin olive oil

• 4 medium garlic cloves, smashed and peeled

• ½ cup slivered almonds (toasted for 2 minutes in a dry pan until golden; optional)

• 2 tablespoons toasted sesame seeds (toasted for 1–2 minutes until fragrant)

• 4 large dried guajillo, California, or New Mexico chiles (1 ounce total), stemmed, seeded, and torn into 2-inch pieces

• 1 teaspoon apple cider vinegar

• Salt, to taste

For Serving

• Lime wedges (1 lime per serving)

Side Salad (Optional)

• ¼ cup sour cream

• Zest and juice of 1 lime

• 4 cups mixed salad greens (arugula, butter lettuce, or spinach)

• ¼ cup fresh cilantro leaves, chopped

• ¼ teaspoon sea salt

• Freshly ground black pepper, to taste

Instructions

Step 1: Prep the Salmon and Preheat Oven

1. Adjust Oven Temperature: Preheat oven to 350°F (177°C). For thicker fillets (2 inches), reduce to 325°F (163°C) and extend cooking by 5–10 minutes.

2. Dry and Season: Pat the salmon dry with paper towels (prevents uneven browning). Season both sides with ¾ teaspoon salt and black pepper.

3. Prepare Baking Dish: Use a 9×13-inch (23×33 cm) dish. Place salmon skin-side down (if skinless, lay flat) to avoid sticking.

Step 2: Make Salsa Macha

1. Infuse Garlic Oil: In a small saucepan, heat olive oil over medium-low heat. Add garlic; simmer 4 minutes (stir occasionally to prevent burning until garlic is fragrant and golden).

2. Toast Nuts & Chiles: Add almonds and sesame seeds; stir 3–4 minutes until lightly toasted. Add chiles; cook 1 minute until softened and bright red.

3. Cool and Process: Transfer solids to a food processor (reserve oil). Pulse until finely chopped, then add oil and vinegar. Pulse 5–6 times for a coarse, textured paste (preserve flecks of chiles/nuts). Season with salt to taste.

Step 3: Roast the Salmon

1. Spread Salsa: Pour salsa macha over the salmon, ensuring full coverage.

2. Bake: Bake 15–20 minutes (1.5-inch fillet needs 18–20 minutes). Salmon is done when edges are opaque and center is barely translucent.

3. Rest & Serve: Let rest 2 minutes; serve with lime wedges.

Step 4: Assemble Side Salad

In a bowl, mix sour cream, lime zest/juice. Add greens and cilantro; toss. Season with salt/pepper.

Chef’s Notes

• Chile Heat: Reduce seeds in guajillo/chiles for milder flavor; add chipotle for smokiness.

• Oil Management: Line baking dish with parchment to catch excess oil (easier plating).

• Doneness Check: Insert a thin knife into the center; it should feel slightly resistant but not firm.

Note: Salsa macha is traditionally made with dried chiles, balancing depth and heat. Leftover salsa keeps for 5 days refrigerated.

---

Recipe adapted for clarity; cooking times and temperatures adjusted for texture and safety.