Ancho Salmon

Enjoy my take on Chili’s flavor-packed ancho salmon! The flaky salmon fillets broil with an ancho aioli coating and finished with homemade cilantro pesto and cotija cheese. Serve the fish with Mexican rice and steamed broccoli as they do in the restaurant. 

Ingredients You’ll Need

• Ancho Aioli: Make ancho aioli with mayonnaise, lime juice, honey, fresh garlic cloves, salt, and ancho chili powder made from dried and ground ancho chili peppers to give the sauce its signature flavor. 
• Spices: Season the ancho salmon with kosher salt and coarsely ground black pepper. 
• Salmon: I buy frozen salmon fillets at Costco. However, if you have access to fresh fish, use that instead. I defrost the fillets in the fridge the night before for easy preparation the next day.
• Cilantro Pesto: Combine packed cilantro leaves, sunflower seeds or pepitas, garlic, lime juice, olive oil, and salt to make a tasty finishing dressing for the broiled fish. 
• Cotija Cheese: Garnish the salmon with freshly crumbled cotija cheese. You can also use queso fresco.

Additions and Substitutions

• If you prefer a sweeter ancho chile aioli, use brown sugar or maple syrup instead of honey to balance the smoky spice mixture in the sauce. 
• Use BBQ aioli, Cajun aioli, or a simple ancho chile paste instead of ancho aioli.
• Replace the cilantro pesto with avocado lime crema or avocado green goddess dressing.

Tools Used to Make This Recipe

You will need a small bowl and a whisk to make the aioli and dressing for the recipe. If you don’t feel like preparing the sauces by hand, use a small food processor or a small blender like a Magic Bullet, or an immersion blender. Cook the chile-rubbed Atlantic salmon on a rimmed baking sheet. 

How to Make Ancho Salmon

The full recipe with measurements is in the recipe card below.

Step 1: Combine the ingredients for ancho aioli in a small bowl.

Step 2: Line the salmon fillets onto a towel and pat dry to remove excess moisture.

Step 3: Set the oven to broil and line a rimmed baking sheet with parchment paper. Arrange the salmon fillets onto it and generously season with kosher salt and black pepper.

Step 4: Divide the ancho aioli mixture between the fillets and spread to coat.

Step 5: Broil salmon uncovered for 7-10 minutes until the salmon turns golden brown with an internal temperature of 125°F (51°C).

Step 6: Meanwhile, add the ingredients for cilantro pesto, apart from olive oil, to a food processor or small blender and process until smooth. Then, whisk in the olive oil.

Step 7: Remove the salmon from the oven, drizzle the salmon with cilantro pesto, and garnish with cotija cheese.

Expert Tips

• Pat dry the salmon before coating the fillets. The excess moisture causes the fish to steam rather than broil.
• If your oven has more than one setting for broil, set it to a low broil.
• Overcooked salmon can be dry and tough, so keep a close eye on it as it cooks. Use a food thermometer to check the internal temperature of the salmon; this is the best way to ensure you don’t overcook the fish. The recommended cooking temperature for salmon is 125°F (51°C).

If you enjoy this recipe, try one of these dinner favorites!  

Blackened Mahi Mahi

Pan Seared Shrimp

Cajun Honey Butter Salmon

Sriracha Salmon

Serving Suggestions

• Steamed Broccoli
• Seasoned Black Beans, Refried Beans, Pinto Beans
• Mexican Rice, Cilantro Lime Rice, White Rice, Brown Rice
• Grilled Zucchini

What to do with the Leftovers

• Refrigerate –Store the leftovers in an airtight container for 2-3 days.
• Reheat – Warm leftovers in the oven or cook them in the microwave in 30-40 second increments.
• Repurpose – Add the leftover fish to Mexican rice or cauliflower rice, and make an ancho salmon bowl. Or you can cut the fillets and toss them into a corn tortilla to make a fish taco. The salmon is also a great addition to a slider with thinly sliced avocado, guacamole, or cabbage slaw.

Frequently Asked Questions