Cuban food and flavors have always been a favorite of mine. I think it might be a default of growing up in Florida and having an abundant availability of Cuban food and seafood that made me love it.
Honestly, I don’t think I know one person from Florida that doesn’t love Cuban food. If you’ve met one… please let me know. Haha
Now that we’ve been living here in Michigan I cannot get the same Cuban food that I used to in Florida. I didn’t really realize that I was missing it until I decided to make this Cuban inspired Salmon dish.
The flavors brought me back to the times when the hubby and I would head for a little date night out at this tiny little Cuban restaurant in town. They seriously had the best food.
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What is Cuban Salmon?
Salmon is a favorite of mine and another thing I miss about living in Florida. All the abundant availability of fresh, local seafood they had.
Think juicy, flavorful salmon infused with the vibrant notes of garlic, citrus, and spices, all nestled in a foil packet for ultimate moistness and tenderness. And then, the pièce de résistance: a fresh, chunky avocado salsa that adds a touch of coolness and a burst of texture to every bite.
It’s a flavor combination that will have you dancing like you just won the salsa competition (even if your dance skills are more Elaine from Seinfeld than Shakira).
Why You’ll Love this Recipe
I love that salmon is actually one of the fish choices that my kids will eat. Most of the time they just stick their nose up at any kind of seafood or anything that has the word “healthy” in it.
Also, it’s incredibly easy to make. Just marinate the salmon, assemble the foil packets, and toss them in the oven. No fancy equipment or culinary skills required!
Second, it’s healthy. Salmon is packed with omega-3 fatty acids, which are good for your heart and brain. And the avocado salsa is loaded with healthy fats and vitamins.
Third, it’s versatile. Serve it with rice and beans for a complete meal, or enjoy it on its own as a light and refreshing lunch.
Other Salmon Recipes
Ingredients
- Wild-caught salmon filet: The star of the show!
- Olive oil: Adds moisture and helps the marinade adhere to the salmon.
- Lime and naranja agria juice: The citrusy duo that gives the dish its tangy kick.
- Garlic and green onions: Aromatics that add depth and flavor.
- Cumin, cayenne pepper, black pepper, paprika, salt, and oregano: Spices that give the salmon a warm, smoky, and slightly sweet flavor profile.
- Avocados, cherry tomatoes, cilantro, jalapeno, and red onion: The ingredients that make up the vibrant and refreshing avocado salsa.
Substitutions & Additions
- Don’t have naranja agria? No worries! You can substitute it with a mix of orange juice and vinegar.
- Feeling adventurous? Add other vegetables to the foil packets, like bell peppers, onions, or zucchini.
- Want to kick up the heat? Add more jalapeno to the salsa. Or, for a smoky twist, swap the jalapeno for chipotle peppers in adobo sauce.
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How to Make this Recipe
- Marinate the salmon in a mixture of olive oil, citrus juices, spices, and aromatics for at least 30 minutes.
- Assemble the foil packets: Place the marinated salmon in the center of a piece of foil, top with any remaining marinade, and fold the foil tightly to seal.
- Bake the foil packets for 12-14 minutes, or until the salmon is cooked through.
- While the salmon is baking, make the avocado salsa: Simply combine diced avocados, cherry tomatoes, cilantro, jalapeno, and red onion.
- Open the foil packets carefully, transfer the salmon to plates, and top with the avocado salsa. Enjoy!
Cooking Tips & Tricks
- To ensure the salmon cooks evenly, preheat your oven to 425°F (220°C) before baking.
- Don’t overcook the salmon! It should be flaky and opaque when cooked through.
- Want to grill the salmon instead? No problem! Just preheat your grill to medium-high heat and cook the salmon in the foil packets for 10-12 minutes per side.
- For a vegetarian option, substitute the salmon with tofu or portobello mushrooms.
Serving Suggestions
Pair this dish with rice and beans for a classic Cuban meal. For a lighter option, serve it with a side salad or roasted vegetables. And don’t forget the tortillas! They’re the perfect way to scoop up all that deliciousness.
Storage Suggestions
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Recipe FAQ
- Can I use frozen salmon? Yes, just thaw it completely before marinating.
- Can I use farm-raised salmon instead of wild-caught? Yes, you can. However, wild-caught salmon has a richer flavor and is generally considered to be a healthier option.
- Can I make this recipe ahead of time? Yes, you can marinate the salmon for up to 2 hours ahead of time. However, don’t assemble the foil packets until you’re ready to cook.
- How do I know when the salmon is cooked through? The salmon should be flaky and opaque when cooked through. You can also insert a fork into the thickest part of the salmon. If it flakes easily, it’s done.
More Seafood Inspired Recipes
So there you have it! This Cuban Salmon in Foil with Avocado Salsa is sure to become a new weeknight staple in your home. It’s easy to make, bursting with flavor, and perfect for any occasion.
Give it a try and let me know what you think! I guarantee you won’t be disappointed. And who knows, it might just become your new favorite dish, too!
Cuban Salmon in Foil
Ingredients
- 2 lb wild caught salmon filet
- 1/4 cup olive oil
- 1 lime juiced
- 1/4 cup naranja agria *
- 3 cloves garlic minced
- 2 green onions
- 1 tsp ground cumin
- 1 tsp cayenne pepper
- 2 tsp ground black pepper
- 1 tsp ground paprika
- 2 tsp salt
- 1 tsp dried oregano
- 2 avocados pitted and diced
- 2 cup cherry tomatoes halved
- 1 lime juiced
- 1/4 cup fresh cilantro chopped
- 1 jalapeño finely diced
- 1/2 small red onion finely diced
Instructions
- Using a large baking sheet, place 1 sheet of foil on top. Place salmon filet on top of foil and curl edges slightly around salmon.
- In a large bowl, whisk together olive oil, lime juice, naranja agria, garlic, green onions, cumin, cayenne pepper, black pepper, paprika, salt, and oregano until well combined.
- Pour the marinade over the salmon, ensuring they are fully coated. Let marinate for at least 30 minutes, or up to 2 hours for deeper flavor.
- Preheat oven to 425° F. Place salmon in oven and bake for 12-14 minutes or until your desired doneness is reached.
- While salmon is cooking, make the avocado salsa by combining all ingredients in a large bowl and stirring to combine. Season with salt and pepper to taste
- When salmon is finished cooking, let cool for 5 minutes. Top with avocado salsa mixture and serve immediately.