Easy Mexican-Style Baked Salmon with Corn Salsa

Easy Mexican-Style Baked Salmon with Corn Salsa
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What Started it all:
Salmon, Corn, canned tomatoes, oven


  • 4 salmon fillets
  • 2 cups of corn kernels
  • 1 can of diced tomatoes
  • Salt and pepper to taste
  • 1 tablespoon of olive oil
  • 1 teaspoon of cumin
  • 1 teaspoon of chili powder
  • 1 lime, juiced
  • Fresh cilantro for garnish


  1. Preheat the oven to 400°F (200°C).
  2. Season the salmon fillets with salt, pepper, cumin, and chili powder.
  3. Place the seasoned salmon fillets on a baking sheet lined with parchment paper.
  4. In a bowl, mix the corn kernels with the canned tomatoes, olive oil, and lime juice. Season with salt and pepper to taste.
  5. Spoon the corn salsa over and around the salmon fillets on the baking sheet.
  6. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
  7. Once done, remove the salmon from the oven and let it rest for a few minutes.
  8. Garnish with fresh cilantro before serving.

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