Baked Chilean Salmon Recipe
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.
Servings: 4
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.