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–+ servings
Ancho salmon on a plate.

Ancho Salmon

Tressa Jamil
Enjoy my take on Chili's flavor-packed ancho salmon! The flaky salmon fillets broil with an ancho aioli and garnished with homemade cilantro pesto.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner, Main Course
Cuisine American
Servings 6 Servings
Calories 462 kcal
Equipment
Ingredients
  
For the Ancho Aioli:
  • 1 cup mayonnaise
  • lime juice, 2 limes
  • ½ teaspoon honey
  • 3 garlic cloves, finely minced
  • ½ teaspoon salt
  • 1 tablespoon ancho chile powder
For the Salmon:
  • ½ cup ancho aioli
  • kosher salt, to taste
  • black pepper, coarse ground
  • 6 salmon fillets
For the Cilantro Pesto:
  • 1 cup packed cilantro
  • ⅓ cup hulled sunflower seeds or pepitas
  • 2 garlic cloves, smashed
  • lime juice, ½ lime
  • ⅓ cup olive oil
  • salt, to taste
  • cotijia cheese, to garnish
Instructions
 
  • Combine the ingredients for ancho aioli in a small bowl.
  • Line the salmon fillets onto a towel and pat dry to remove excess moisture.
  • 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.
  • Divide the ancho aioli mixture between the fillets and spread to coat.
  • Broil salmon uncovered for 7-10 minutes until the salmon turns golden brown with an internal temperature of 125°F (51°C).
  • 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.
  • Remove the salmon from the oven, drizzle the salmon with cilantro pesto, and garnish with cotija cheese.
Notes
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).
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Fillet | Calories: 462 kcal | Carbohydrates: 4 g | Protein: 35 g | Fat: 32 g | Saturated Fat: 5 g | Polyunsaturated Fat: 6 g | Monounsaturated Fat: 13 g | Cholesterol: 100 mg | Sodium: 273 mg | Potassium: 906 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 644 IU | Vitamin C: 1 mg | Calcium: 30 mg | Iron: 2 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!