Tequila Lime Salmon Salad Recipe

over the top view of salmon on a bed of salad

Course: Salad

Cuisine: American

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 946kcal

Author: Becky Hardin

This salmon salad recipe is filled with flavor, it's healthy, and it's so easy to make. This Tequila Lime Salmon Salad is about to be your new favorite!

Step-by-step photos can be seen below the recipe card.

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Equipment

Baking Sheet

Ingredients

For the Tequila Lime Salmon

2 tablespoons olive oil
¼ cup freshly squeezed lime juice (from 2 limes)
4 teaspoons lime zest (from 2 limes)
¼ cup tequila
1 ounce taco seasoning
3 tablespoons dark brown sugar
4 skin-on salmon filets

For the Tequila Lime Vinaigrette

2 tablespoons freshly squeezed lime juice (from 1 lime)
2 tablespoons tequila
2 tablespoons freshly squeezed orange juice (from ½ orange)
4 tablespoons honey
1 teaspoon chili powder
¼ cup chopped fresh cilantro
¼ cup canola oil

For the Salad and Toppings

¼ head Iceberg lettuce rinsed and chopped
½ bunch green leaf lettuce rinsed, trimmed, and chopped
½ cup chopped fresh tomatoes
½ cup shredded Mexican blend cheese
15 ounces canned black beans drained and rinsed (½ can)
15 ounces canned sweet corn drained and rinsed (½ can)
1 avocado peeled and sliced or chopped (see note)
¼ cup chopped fresh cilantro
Tortilla chips or strips, for serving

Instructions

For the Salmon

Place olive oil, lime juice, lime zest, tequila, taco seasoning, and brown sugar in a gallon-sized Ziplock bag and mix until well incorporated.
2 tablespoons olive oil, ¼ cup freshly squeezed lime juice, 4 teaspoons lime zest, ¼ cup tequila, 1 ounce taco seasoning, 3 tablespoons dark brown sugar
Add the salmon filets and gently rub the marinade over the salmon. Close the bag and marinate it in the fridge for at least 2 hours.
4 skin-on salmon filets
When ready to cook, preheat the oven to 425°F. Line a baking sheet with foil and spray it lightly with nonstick cooking spray.
Remove the salmon from the marinade and place it, skin-side down, on the baking sheet.
Place the baking sheet on the middle rack of the oven and roast it for 4-6 minutes per half-inch thickness of salmon. Measure the salmon at the thickest part. 4 minutes will give you salmon with a pink center (medium-rare) and 6 minutes will be thoroughly cooked through.
Remove the cooked salmon from the oven and transfer to plate. Remove the skin before placing the salmon on the mixed salad.

For the Vinaigrette

Stir together all of the vinaigrette ingredients in a medium-sized bowl and whisk vigorously until emulsified.
2 tablespoons freshly squeezed lime juice, 2 tablespoons tequila, 2 tablespoons freshly squeezed orange juice, 4 tablespoons honey, 1 teaspoon chili powder, ¼ cup chopped fresh cilantro, ¼ cup canola oil

To Serve

In a large salad bowl, combine the chopped lettuce, tomatoes, cheese, beans, and corn. Mix gently.
¼ head Iceberg lettuce, ½ bunch green leaf lettuce, ½ cup chopped fresh tomatoes, ½ cup shredded Mexican blend cheese, 15 ounces canned black beans, 15 ounces canned sweet corn
Place the mixed salad in serving dishes and place the cooked salmon on top. Add sliced avocado and tortilla chips/strips and sprinkle with fresh cilantro. Drizzle with the Tequila Lime Vinaigrette.
1 avocado, ¼ cup chopped fresh cilantro, Tortilla chips

Video

Notes

Note: Drizzle the cut avocado with lime juice to keep it from browning.
The salmon can be marinated and kept in the fridge for up to 24 hours prior to cooking
The salmon is done when it easily flakes apart with a fork. If desired, test the doneness with an instant-read thermometer – salmon is considered done at a minimum 145°F at the thickest part of the salmon.

Storage: Store tequila lime salmon salad in an airtight container in the refrigerator for up to 2 days.

Nutrition