If there’s a dish that will make you feel like you’re dining al fresco on a sunny patio with good friends and laughter floating in the air, it’s Chili Lime Salmon with Esquites. This Mexican-inspired dinner bursts with color and flavor, pairing smoky chili lime glazed salmon fillets with creamy, zesty esquites (Mexican street corn salad) for a meal that’s as quick as it is downright crave-worthy. Trust me, once you try this combination, it’ll instantly become a regular on your table.
Ingredients You’ll Need
The beauty of Chili Lime Salmon with Esquites lies in the way each ingredient brings something special. Think bright lime, punchy chili spice, sweet corn, and rich salmon—all simple pantry staples that work together for maximum impact.
- Salmon fillets: Choose meaty pieces about 6 ounces each for a satisfying main course and beautiful presentation.
- Olive oil: Adds richness to the marinade and helps keep the salmon moist as it bakes.
- Chili powder: Delivers a smoky, earthy kick that defines the salmon’s bold crust.
- Smoked paprika: Boosts the smoky flavor and deepens the color of the glaze.
- Lime zest and juice: The real star for vibrant, citrusy brightness in both the salmon and the esquites.
- Garlic powder: Enhances the overall savory depth—no chopping required.
- Salt and black pepper: Essential for balancing flavors and bringing out the best in the salmon.
- Corn kernels: Fresh or frozen sauté up sweet and a little chewy—don’t skip the char for that street-corn vibe.
- Butter: Makes the corn irresistibly rich and helps it brown perfectly.
- Mayonnaise: The creamy backbone of classic esquites—don’t worry, it melds right in for silkiness.
- Cotija cheese: Salty, crumbly goodness that adds the signature esquites finish.
- Cilantro: Bright and herbal, a must for freshness and those iconic green flecks.
- Jalapeño (optional): For those who want a gentle, fresh heat in their corn salad.
- Side chili powder (for esquites): Just a dash ties the corn salad to the salmon’s flavor profile.
- Extra salt and pepper: Final seasoning so every bite pops.
How to Make Chili Lime Salmon with Esquites
Step 1: Preheat and Prep the Salmon
First, get your oven nice and hot by preheating it to 400°F (200°C). Line a baking sheet with parchment paper for an easy cleanup. Lay the salmon fillets out on the sheet, giving them a little space for even cooking. This is your blank canvas for all the delicious flavors to come.
Step 2: Mix Up the Chili Lime Marinade
In a small bowl, combine the olive oil, chili powder, smoked paprika, lime zest and juice, garlic powder, salt, and pepper. This zippy marinade is what turns ordinary salmon into the superstar of Chili Lime Salmon with Esquites. Brush it generously over each fillet—make sure to use all of it, letting the flavors soak into every nook and cranny of the fish.
Step 3: Bake the Salmon
Pop your marinated salmon in the oven and bake for 12 to 15 minutes, depending on thickness. You’ll know it’s done when the salmon is opaque and flakes easily with a fork. The kitchen will fill with the most incredible aromas—smoky, citrusy, and deeply savory.
Step 4: Char the Corn for Esquites
While the salmon cooks, melt the butter in a large skillet over medium-high heat. Add your corn and let it sizzle, stirring occasionally until it’s lightly charred and fragrant, about 5 to 7 minutes. That little bit of browning makes all the difference for authentic street corn vibes.
Step 5: Finish the Esquites
Transfer the charred corn to a bowl. Stir in the mayonnaise, Cotija cheese, chopped cilantro, lime juice, jalapeño (if you want some heat), and chili powder. Season with a bit more salt and pepper to taste. This creamy, tangy, cheesy esquites comes together so quickly and offers the perfect contrast to the chili lime salmon.
Step 6: Plate and Garnish
When everything is ready, serve the salmon fillets hot with a generous scoop of esquites on the side. Sprinkle extra cilantro or Cotija cheese over the top for that “wow” finish, and tuck in a few lime wedges for good measure. Prepare to be asked for this recipe on repeat!
How to Serve Chili Lime Salmon with Esquites
Garnishes
For the most eye-catching and flavor-packed plates, shower your Chili Lime Salmon with Esquites with chopped fresh cilantro and additional crumbles of Cotija cheese. Fresh lime wedges on the side invite everyone to squeeze a little more tartness onto their meal. If you’re a fan of spice, a sprinkle of extra chili powder creates a stunning pop of color and a gentle heat that ties it all together.
Side Dishes
While this duo is plenty satisfying on its own, it also pairs wonderfully with fluffy rice, warm tortillas for a DIY taco night, or a crisp green salad tossed in a light vinaigrette. Even sautéed zucchini or roasted potatoes make terrific companions—anything to soak up the zesty remnants of that esquites!
Creative Ways to Present
Turn leftovers into epic fish tacos by flaking the salmon and piling it, along with esquites, into tortillas. For a party-perfect appetizer, serve bite-sized pieces of Chili Lime Salmon with Esquites on crunchy crostini or endive boats. Or layer everything in a bowl for a vibrant, Tex-Mex inspired rice bowl—easy, modern, and totally delicious.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Place cooled salmon and esquites in separate airtight containers, and stash them in the refrigerator. The flavors actually deepen and become even more irresistible after a day in the fridge! Use within two days for the best texture and freshness.
Freezing
While the salmon freezes beautifully—simply wrap individual fillets tightly and freeze for up to one month—the esquites is best enjoyed fresh. The creamy, cheesy corn salad won’t hold up as well after freezing and thawing, so prepare just what you’ll eat or enjoy extra with chips or eggs the next day!
Reheating
To reheat, gently warm the salmon in a 300°F oven or a nonstick skillet over low heat until just heated through; avoid the microwave if possible to keep it moist. Esquites can be enjoyed cold, at room temperature, or barely warmed for a fresh-from-the-pan taste—just don’t overheat, as the mayo and cheese can separate.
FAQs
Can I make Chili Lime Salmon with Esquites with another type Main Course
Absolutely! Firm white fish like cod or halibut work nicely, though you may need to slightly adjust the baking time depending on thickness. The chili lime marinade is fantastic on shrimp as well—just reduce the cook time so they stay juicy.
Is there a substitute for Cotija cheese?
If you can’t find Cotija, try crumbled feta for a similar salty tang, or use grated Parmesan in a pinch. Even shredded queso fresco works, although it’s a bit milder and softer in texture.
Can I grill the salmon instead of baking?
Definitely! Brushing the fillets with the chili lime marinade and grilling over medium-high heat for about 4-5 minutes per side gives you gorgeous grill marks and an extra smoky flavor—just be sure your grates are well oiled to prevent sticking.
What’s the best way to char corn for esquites if I don’t have a skillet?
No worries! You can roast the corn under a hot broiler, tossing halfway through, or place it directly on a gas stove flame (using tongs!) for a few seconds per side. Frozen corn also chars up beautifully straight from the bag—no thawing necessary.
How can I make this dish spicier or milder?
To amp up the heat, add extra chili powder or a diced jalapeño both to the salmon marinade and the esquites. For a milder version, skip the jalapeño entirely and reduce the chili powder—plenty of flavor will remain thanks to the lime and herbs.
Final Thoughts
If you’re looking for the ultimate weeknight meal that delivers restaurant-worthy flavor with barely any fuss, you can’t go wrong with Chili Lime Salmon with Esquites. Every bite is a celebration of zesty, smoky, creamy, and fresh, and I can’t wait for you to fall in love with it. Gather your loved ones, try it soon, and let this festive feast brighten up your table!
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Chili Lime Salmon with Esquites Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Chili Lime Salmon with Esquites recipe is a delicious and nutritious dish that combines flavorful salmon fillets with a side of Mexican-inspired street corn salad, known as esquites. The zesty chili lime marinade adds a burst of flavor to the tender salmon, while the creamy and tangy esquites perfectly complements the dish.
Ingredients
For the salmon:
- 4 salmon fillets (about 6 ounces each)
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- zest and juice of 1 lime
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the esquites:
- 3 cups fresh or frozen corn kernels
- 2 tablespoons butter
- 1/4 cup mayonnaise
- 1/4 cup Cotija cheese, crumbled
- 2 tablespoons fresh cilantro, chopped
- juice of 1 lime
- 1 jalapeño, finely chopped (optional)
- 1/2 teaspoon chili powder
- salt and pepper to taste
Instructions
- Preheat oven: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare salmon: In a small bowl, mix olive oil, chili powder, smoked paprika, lime zest and juice, garlic powder, salt, and pepper. Brush the chili lime mixture over the salmon fillets on the baking sheet.
- Bake: Bake salmon for 12-15 minutes until it flakes easily with a fork.
- Make esquites: In a skillet, melt butter and cook corn until charred. Remove from heat and mix in mayonnaise, Cotija cheese, cilantro, lime juice, jalapeño, chili powder, salt, and pepper.
- Serve: Serve salmon with esquites, garnishing with cilantro and lime wedges.
Notes
- For extra zest, sprinkle fresh lime juice over the salmon before serving.
- Serve with warm tortillas to make tacos with leftovers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 salmon fillet with esquites
- Calories: 550
- Sugar: 5g
- Sodium: 500mg
- Fat: 32g
- Saturated Fat: 9g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 95mg
