By Becky Hardin
Published Feb 20, 2017
Tequila Lime Salmon Salad is hearty, healthy, and delicious for any occasion. Salmon topped with a spicy tequila lime marinade and laid atop a bed of lettuce, corn, beans, avocado, pico, and more. So delicious!
Why We Love This Salmon Salad Recipe
This Tequila Lime Salmon Salad is one of our new favorites. It’s chock full of beans, corn, pico, cheese, assorted lettuce, and the best lime vinaigrette. But the real kicker is the juicy and flavorful baked salmon!
- Fresh. This salad is packed with greens, citrus, veggies, and avocado!
- Healthy. Salmon is packed with lean protein, healthy fats, and omega-3!
- Flavorful. The tequila lime marinade is just the perfect amount of spice.
Variations on Salad with Salmon
This salmon salad can be made with any kind of fish, like trout, pollack, tilapia, or arctic char. It’s extremely versatile and great made with grilled chicken or shrimp as well!
How to Store and Reheat
Store leftover salmon salad in an airtight container in the refrigerator for up to 2 days. Enjoy cold for the best taste and texture.
Serving Suggestions
This salmon salad is a hearty meal all by itself. For a bit more zest, you could also add some of this tomatillo avocado salsa on top. Serve it with a refreshing margarita !
More Salad Recipes To Try
- Cucumber Salad
- Chicken Salad
- Esquites
- Tricolor Pasta Salad
- Cucumber Tomato Salad
- Peruvian Chopped Salad
- Caprese Salad
Notes from the Test Kitchen
- You can prep the avocado ahead and drizzle it with lime juice to prevent it from browning.
- You can marinate the salmon for up to 24 hours in the refrigerator, so feel free to prep the night before!
- Properly cooked salmon is 145°F at the thickest point. It should easily flake apart with a fork.
Ingredients1x2x3x
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
Equipment
- Baking Sheet
Becky’s Tips
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
Tequila Lime Salmon Salad Recipe
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
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.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
