Mexican Pan-Seared Salmon with Lime Crema

Last week I ‘caught’ a great sale on Wild-caught Alaskan Sockeye Salmon, I try to take advantage of these sales whenever I can find them. Also, I was wanting something a little different from my standard Beurre blanc sauce with capers, or dill. So, I came up with this amazing Mexican-style dry rub, and pan seared the salmon in ghee (clarified butter). Then, I mixed up a Lime Crema to counter balance the heat of the rub, and served it with Cilantro Lime Rice, fresh Pico de gallo, Guacamole, and a mixed green salad. It was a big hit!



1-2 lbs. Salmon Fillet (cut in individual portions, I cut mine in 4)
2 Tbs. Ghee (or Real Butter) IMG_8681
1 tsp. Paprika
1 tsp. Garlic Granules (or Powder)
1/2 tsp. Onion Powder
1/2 tsp. Coriander
1/2 tsp. dried Oregano
1/2 tsp. Salt
1/4 tsp. Pepper
1/4 tsp. Cumin
1/8 tsp. Cayenne Pepper



Add all rub ingredients to a small bowl and mix to combine. Remove, and discard the fish skin with a thin fillet knife. Pat Salmon fillets dry with a paper towel, this helps the dry rub to spread easier, and better adhere to the fillets. Rub the spices into both sides of the fillets. Let the salmon rest at room temperature as you prepare the rest of the menu items. IMG_8686

Preheat a cast iron, or non-stick skillet on a stove top burner for 2 minutes on medium-high heat. Then add ghee (or butter), and swirl to coat. Add the fillets to the pan, flesh side down, and sear for about 4 minutes, or until a deep golden-orange-brownish color. Flip the fillets over and allow them to cook and sear on the former skin side for about 4 minutes, then remove from pan.

Serve the Salmon topped with a generous dollop of Lime Crema (recipe below), and a side of seasoned rice.

Lime Crema IMG_E8691


8 oz. Sour Cream
1 Lime, zested and juiced
1/4 tsp. Salt
1/8 tsp. Garlic Powder


Mix all ingredients until well combined, cover and refrigerate until ready to serve.


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