One of my favorite ways to prepare fish is this way! The salmon stays moist and soft during baking without leaving a fishy stench in your kitchen since it is baked on a bed of onions and jalapeo peppers and generously coated with spiced salsa. Even though there is no cheese in these nachos, the sour cream drizzle on top makes them taste just as luxurious as authentic nachos.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Total Time: | 50 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 tablespoons olive oil
- ⅔ cup salsa
- ½ teaspoon ground dried chipotle pepper
- 1 teaspoon ground cumin
- ½ cup diced red onion
- 2 medium jalapeno peppers, seeded and thinly sliced
- 2 (8 ounce) skinless salmon fillets, bones removed
- ¼ teaspoon salt, or to taste
- 1 medium avocado, diced
- 1 teaspoon lemon juice, or to taste
- ⅓ cup sour cream
- 1 tablespoon water
- 3 cups corn tortilla chips
- ¼ cup chopped cilantro
- 2 tablespoons minced green onion
- 1 small lime, juiced
Instructions
- Preheat the oven to 450 degrees F (230 degrees C). Generously grease the bottom of a 9×13-inch baking dish with olive oil.
- Combine salsa, ground chipotle, and cumin in a bowl.
- Sprinkle red onion and jalapenos in an even layer in the bottom of the prepared baking dish. Place salmon filets over top and season with salt. Generously spoon salsa over the filets and distribute remaining salsa over onions and jalapenos.
- Bake in the center of the preheated oven, until salmon is moist and tender and an instant-read thermometer inserted into the center reads at least 130 degrees F (55 degrees C), about 20 minutes.
- Meanwhile, toss diced avocado with lemon juice in a small bowl. Thin sour cream with water in another bowl.
- Divide chips between two serving plates. Spoon onion-jalapeno mixture over top, along with any accumulated juices, then top with avocado, cilantro, and green onion. Place a salmon filet on top of each plate and drizzle with sour cream. Sprinkle with more green onions and serve with lime.
- Any jarred salsa or even homemade will work, and feel free to season it with different spices. You can use butter instead of olive oil for greasing the pan. If you like beans, you can add refried beans or another type.
- The sour cream drizzle is optional, but I highly recommend it!
- For a low-carb version, substitute vegetable chips for the corn chips.
Nutrition Facts
| Calories | 858 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 113 mg |
| Dietary Fiber | 13 g |
| Protein | 50 g |
| Saturated Fat | 12 g |
| Sodium | 1110 mg |
| Sugars | 7 g |
| Fat | 54 g |
| Unsaturated Fat | 0 g |
Reviews
This is so much fun to fix and eat! Try it!
Love this dish. I mixed the sour cream with lime juice and chopped cilantro.
I’ve made a ton of Chef John’s recipes and this may be my new most cooked meal from the list. It’s so easy and amazingly tasty. I use about double the jalapenos and onions, and serve with an amazing rice cooker Mexican rice recipe I found. Highly recommend.
This was absolutely delicious! I had my doubts at first, but I should know better than to doubt Chef John. I did everything like he said. Turned out perfect!
This was simple and INCREDIBLY delicious. Followed the recipe with the exception of removing the jalapeno seeds. I decided to just let those spicy little buggers stay… Will make again. Thanks again Chef John!
Delicious and easy. Great week night meal. The nachos are just a ruse, this is a fantastic salmon recipe. Skip the tortilla chips and serve it with sliced tomatoes for a low cal. meal. This is definitely a keeper
Super Fantastic! Did not change much at all…. I used Julio’s mild salsa with the added chipotle, twice the cumin and some oregano. I made extra salsa so I could season the jalapenos and onions as well as the fish for more of a juice on the chips after baking. I also used Julio’s chips, served Spanish rice and refried beans on the side. The green onions, avocado and cilantro on top are a must, but the sour cream mixed with lime juice instead of water…dang!