Salsa Macha Roast Salmon
Updated October 1, 2025
- Ready In
- 50 min
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Ingredients
1 (1½-pound) center-cut skinless salmon or halibut fillet
Sea salt and black pepper
¾ cup extra-virgin olive oil
4 medium garlic cloves, smashed and peeled
½ cup slivered almonds
2 tablespoons toasted or raw sesame seeds
4 large guajillo, California or New Mexico chiles (1 ounce total), stemmed, seeded and torn into 2-inch pieces
1 teaspoon apple cider vinegar
Lime wedges, for serving
Nutritional analysis per serving (4 servings)
10 grams carbs; 83 milligrams cholesterol; 642 calories; 35 grams monosaturated fat; 8 grams polyunsaturated fat; 7 grams saturated fat; 52 grams fat; 3 grams fiber; 653 milligrams sodium; 36 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 300 degrees. Season salmon with ¾ teaspoon salt along with pepper to taste on both sides and place in a large baking dish.
- Step 2
Make the salsa macha: In a small saucepan, combine the oil and garlic, and bring to a gentle simmer over medium-low. Cook, stirring occasionally so the garlic does not burn, 4 minutes. Add the almonds and sesame seeds. Cook, stirring frequently, until the garlic and nuts are fragrant and lightly golden, 3 to 4 minutes. Add chiles and cook, stirring, until they soften and brighten in color, 1 minute. Remove from the heat; let cool for a few minutes.
- Step 3
Using a slotted spoon, transfer the solids to a food processor, reserving the oil. Process solids until the mixture is finely chopped, 1 minute, scraping down the bowl halfway through. Add the reserved oil and the vinegar, and pulse a few times, until the solids are evenly ground into a rough paste. Taste and season the salsa macha with salt.
- Step 4
Pour the salsa macha over the salmon and bake until the salmon turns opaque around the edges and is barely cooked through, 15 to 20 minutes depending on the thickness of the fillet. Serve with lime wedges.
For a simple salad to serve alongside, mix ¼ cup sour cream and the zest and juice of a lime in a medium bowl. Toss with salad greens and cilantro leaves. Season with salt and pepper, and toss again.
Private Notes
Comments
Salsa macha is made with dried chiles.
@Jo Guajillo chiles are dried Marisol chiles, so I suspect that the recipe is referring to dried chiles.
I used the salsa for spreading over my 2 fillets after grilling them. I increased the recipe by one half for 2, 1.5 lb fillets. Used Trader Joe’s coffee rub to grill then simply topped with the salsa. I’ve never had so many compliments! Served 14!
A tasty and good looking dish with the chiles infusing the oil a deep red. But that is a lot of oil! I needed the lime wedges to cut the richness. If your salmon fits snugly in the baking dish, I think you could get away with only 2/3rds of the Salsa Macha. Or - does anyone have an idea of how to transfer the cooked salmon in on piece to a serving dish, allowing some of the oil to drain but retaining the chile / nutty coating? Perhaps line the baking dish with parchment paper?
I had some unidentified dried chile in my pantry since who knows when, but the dish was still good (though not to-die-for good, given how much fat it contains. And I love the technique of roasting at low temperature--the first was moist. Of course, it should be, with all of that oil! At least it's "good" fat.
Very important note: 300 F is too low for most cuts of salmon or halibut. I used 1 lb of halibut. Cooked at 350F and raw in the middle after 20 minutes. Needed at least 30 minutes. Please adjust your recipe or give types or dimensions of fillets that it works for.