Go Back
+ servings
5 from 15 votes
Mexican Sugar Seared Salmon Salad - this is the easiest and most crazy delicious salmon salad we've ever had. Super versatile too!
Mexican Sugar-Seared Salmon Salad
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 
Mexican Sugar-Seared Salmon Salad - this is the easiest and most crazy delicious salmon salad we've ever had. Super versatile too!
Course: Main, Salad
Cuisine: Mexican
Keyword: Mexican Sugar-Seared Salmon
Servings: 4 dinner salads
Calories: 425 kcal
Author: Chris Scheuer
Ingredients
  • 2 tablespoons sugar
  • 1 teaspoon ground coriander
  • ½ teaspoon cumin
  • 1 teaspoon chili powder
  • 1 ¼ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 24 ounces skinless salmon fillets 4 6-ounce fillets
  • 6-8 cups baby arugula
  • 1 cup cherry tomatoes
  • 1 medium avocado peeled, pitted, quartered and sliced in 1/4 inch slices
  • Spicy Cilantro Buttermilk Dressing see other options below
Instructions
  1. Combine all ingredients except oil and salmon in a small bowl.
  2. Pat salmon dry with a paper towel and rub each fillet all over with a drop or two of olive oil. Sprinkle all over (including sides of fillets) with sugar mixture and pat lightly to adhere.
  3. Heat olive oil in a medium-large, nonstick skillet over medium-low heat until hot. Swirl pan to make sure oil is covering the bottom and add salmon. There should be a sizzle when you add the salmon, but it should not be spattering furiously. (This salmon needs to cook a little slower than some because of the sugar in the rub. If cooked at too high a temperature, it will burn instead of turning golden brown.)

  4. Cook salmon on the first side for 4 minutes, then flip to opposite side and cook another 4 minutes or until deep golden brown and salmon feels fairly firm in the center when lightly touched. At this point, I like to turn the pieces on their side surfaces and cook for another 30 seconds, then flip and do the same on the opposite side. Salmon should be cooked to an internal temp of 120-125˚F.

  5. Divide arugula between 4 dinner plates. Add one salmon fillet to each serving and scatter salads with tomatoes and avocado slices. Drizzle with dressing or serve the dressing on the side.

Recipe Notes

Salad can also be served with Sweet and Spicy Mango Dressing or Honey Cumin Vinaigrette.

Feel free to add other veggies to salad; sliced or diced zucchini, diced mango, bell peppers, jicama, slivers of red or white onion, etc.

The nutritional information does not include the dressing.

Nutrition Facts
Mexican Sugar-Seared Salmon Salad
Amount Per Serving
Calories 425 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 3g19%
Cholesterol 93mg31%
Sodium 99mg4%
Potassium 1278mg37%
Carbohydrates 13g4%
Fiber 4g17%
Sugar 7g8%
Protein 36g72%
Vitamin A 1185IU24%
Vitamin C 18mg22%
Calcium 79mg8%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.