Chilean Salmon Baked In Oven
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Baked in foil to keep it tender and juicy, this Chilean salmon recipe is topped with savory chorizo, sliced tomato, and melted cheese for big flavor in every bite.
Chilean Salmon Baked in the Oven
This traditional Chilean salmon recipe, shared by the original site owner, roasts in foil with smoky chorizo, fresh tomato, and gooey cheese. The salmon stays moist and tender as it bakes, soaking up savory juices for a melt-in-your-mouth flavor.
Each bite has unique savory flavor that you are going to love! For more South American recipes, try this Argentinian napolitan chicken milanesa or pebre recipe.
Why You’ll Love This Recipe
- Simple yet impressive: This recipe comes together easily but feels special enough to share with friends and family.
- Perfectly balanced flavor: Baking with chorizo and olive oil gives the salmon bold, savory notes without overpowering its mild, tender taste.
Ingredient Notes
Find the full recipe with directions.
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- Chilean salmon fillet: Use a large fillet (about 2–3 pounds) or 4 smaller fillets. This size is great for a crowd or leftovers as it will serve 6 people.
- Olive oil: Helps keep the salmon moist and adds richness.
- Adobo seasoning: For savory depth and flavor.
- Italian seasoning: A simple herb blend that complements the salmon and chorizo.
- Chorizo: Smoky, seasoned pork sausage that infuses the salmon with bold flavor.
- Tomato: Fresh slices add juiciness and balance. I like smaller Roma tomatoes.
- Mozzarella cheese: Fresh shredded mozzarella melts beautifully over the baked salmon.
- Lemon wedges & parsley: While optional, this fresh garnish adds a pop of brightness before serving.
How to Make Chilean Salmon Baked in the Oven
Start by preheating your oven to 450°F. While the oven is preheating, slice the tomato into 7 thin rounds and cut the chorizo into plenty of thin pieces, about 40 slices if you’re using two links.
Next, place your Chilean salmon on a large sheet of foil set over a baking pan. You’ll want enough foil to fold over and seal the fish later. Drizzle olive oil over the salmon and spread it around so it’s coated evenly.
Sprinkle with adobo and Italian seasoning, then layer on the chorizo slices followed by the tomatoes. As the salmon bakes, those toppings release their juices, which keep the fish moist and flavorful.
Drizzle olive oil over the entire salmon and make sure it spreads evenly. Then sprinkle about a spoonful of adobo and Italian seasoning over the salmon. Spread tomato and chorizo slices evenly over the entire salmon.
Fold the foil over the salmon to make a packet, then bake for 25–30 minutes. The salmon is ready when it flakes easily and reaches 145°F inside.
Carefully open the foil, sprinkle mozzarella over the top, and add a little extra Italian seasoning if you like. Place it back in the oven for about 5 minutes, just until the cheese melts.
Let the Chilean salmon recipe rest for a few minutes before serving. Add a squeeze of lemon and sprinkle of parsley for garnish.
Tips for Success
- Slice it thin. Cut the chorizo into thin rounds so it crisps slightly and releases plenty of smoky flavor into the salmon as it bakes.
- Seal the foil well. Folding the foil tightly traps steam and juices inside, keeping the salmon moist and tender.
- Avoid it being dry. Salmon is ready when it turns opaque flakes easily with a fork and the internal temperature reaches 145°F.
- Use freshly grated cheese. Pre-shredded mozzarella doesn’t melt as smoothly. Grating your own makes a big difference.
- Add garnish at the end. A squeeze of lemon juice and fresh parsley right before serving balances the rich, savory flavors.
- Serving: I love to serve this with garlic Parmesan asparagus and roasted potatoes which can both bake in the oven at the same time as the salmon.
Baked Chilean Salmon Recipe
Ingredients
- 1 2-3 pound Chilean salmon fillet
- 1-2 Tablespoons olive oil
- 1 Tablespoon Italian seasoning
- 1 teaspoon Adobo seasoning
- 2 pieces chorizo , I used a 3.5 ounce package, sliced
- 1 tomato , sliced
- 1 cup mozzarella cheese , freshly grated
Garnish: Lemon wedges and fresh parsley
Instructions
- Preheat oven to 350°F and place a large square of foil on baking sheet. Spray foil with cooking spray to prevent sticking.
- Place Chilean salmon fillet in the middle of the foil. Drizzle 1-2 Tablespoons over entire salmon and use a basting brush if necessary to ensure it spreads evenly. Sprinkle salmon with adobo seasoning then Italian seasoning.
- Add sliced chorizo on top of salmon in an even layer than add tomato slices on top of chorizo.
- Bring up the sides of the foil and seal at the top to create a package.
- Bake salmon in foil for 25-30 minutes until salmon reaches 145°F and flakes easily. The color will turn opaque.
- Carefully remove salmon from the oven, open the foil and sprinkle the fillet with mozzarella cheese and another pinch of Italian seasoning if desired. Place back in the oven for 5 minute or until cheese is melted.
- Rest for 5 minutes then serve.
Notes
- I used Goya Adobo seasoning.
- I used Goya chorizo, this is a smoked pork found at most grocery stores.
- Use any salmon fillet of choice or 4 smaller salmon fillets.
Storage
If you have leftovers, let the salmon cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 3 days. I don’t recommend freezing due to the fresh tomato.
Reheat in the oven at 300°F until warmed through, or microwave individual portions covered with a damp paper towel to help keep them moist.
