Tortilla Crusted Salmon with Spicy Salsa

Tortilla Crusted Salmon with Spicy Salsa


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Don’t know what to do with all those tortilla chip crumbs at the bottom of the bag? Use them to make a crispy shell for a fillet of salmon! Paired with a spicy salsa, this dish is sure to satisfy!

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Chicago, IL

Time needed

10 min preparation + 12 min cooking

Serving Size / Yield

3-4 servings


  • For the salmon:
  • 1 cup tortilla chip crumbs
  • 1 pound salmon, cut into 3-4 servings
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon lime zest
  • 2 tablespoons adobo sauce
  • For the salsa:
  • 2 medium plum tomatoes, chopped
  • 2 minced scallions
  • 1 fresh jalapeno pepper, seeded and chopped
  • Hot pepper sauce
  • 1 teaspoon ground cumin
  • 1 clove garlic, minced
  • 1 tablespoon balsamic vinegar

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Preheat the oven to 400F. Grease a large baking sheet.
Put the chip crumbs in a small bowl, adding the salt, black pepper, and lime zest.
Pat the salmon dry before brushing with the adobo sauce.
Coat the top of the salmon with the tortilla chip mixture and place tortilla side up on the baking sheet.
Bake for 12 minutes, until the fish flakes apart with a fork.
Place the tomatoes, scallions, jalapeno, cumin, garlic and vinegar in a food processor, pulsing until everything is evenly diced. Taste before adding hot sauce as desired.
When serving, spoon the salsa out on top of the salmon and enjoy!

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