Salmon Tostadas With Citrus Salsa

Name: Salmon Tostadas With Citrus Salsa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Mexican Inspired
Ingredients: 2 tablespoons canola oil; 1 to 2 fresh habaneros, stems removed; 1 medium white onion, quartered, divided; 4 garlic cloves, peeled, divided; ¼ cup fresh orange juice (from 1 orange); ¼ cup fresh lime juice (from 2 limes); 1 bunch cilantro, stems and leaves separated; 1 (1½-pound) skinless salmon fillet, cut into 2-inch pieces; Kosher salt; 6 tostadas; 1 avocado, sliced; ½ small red onion, thinly sliced; Lime wedges, for serving

By Octavio Peña

Updated April 28, 2026

Ghazalle Badiozamani for The New York Times. Food Stylist: Brett Regot.

Media 1 of 1

Ready In: 30 min
Rating: (0)
Comments: Read comments

Poached salmon is the perfect canvas for a spicy and tangy salsa. Cilantro stems, onion and garlic flavor the fish during its brief simmer. Habaneros and citrus juice synergize to produce an intensely fruity and bright sauce. It’s a popular flavor combination in Mexico’s Yucatán Peninsula. You can cut back to a single habanero but avoid swapping for a milder chile since it won’t have the same fruity flavor. The chiles are charred along with onion and garlic to add a hint of smokiness, but feel free to skip the charring step if you’d like. Tostadas provide crunch to contrast the tender, flaky fish, while a final topping of avocado and thinly sliced red onion add creaminess and freshness.

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Ingredients

Yield:6 tostadas

For the salsa

2 tablespoons canola oil

1 to 2 fresh habaneros, stems removed
1 medium white onion, quartered, divided
4 garlic cloves, peeled, divided
¼ cup fresh orange juice (from 1 orange)
¼ cup fresh lime juice (from 2 limes)

For the tostadas

1 bunch cilantro, stems and leaves separated

1 (1½-pound) skinless salmon fillet, cut into 2-inch pieces
Kosher salt
6 tostadas
1 avocado, sliced
½ small red onion, thinly sliced
Lime wedges, for serving

Ingredient Substitution Guide

Preparation

1. Step 1
  Make the salsa: In a large, high-sided skillet, heat oil over medium-high and open the window. Once shimmering, add the habaneros, one white onion quarter and 2 garlic cloves. Cook, undisturbed, until they develop a deep char, about 3 minutes (if you’d rather not char the salsa ingredients, transfer them directly to the blender). Remove from the heat and transfer charred ingredients to the blender. Add orange and lime juice and blend until smooth. Set aside.
2. Step 2
  Return skillet to medium-low heat. Add 4 cups water and scrape with a spatula to deglaze any charred bits in the pan. Add cilantro stems along with remaining onion and garlic. Once water begins to gently simmer, arrange salmon chunks in a single layer. Poach until just cooked through, 5 to 7 minutes, gently turning the fish occasionally to ensure the fish is cooked evenly.
3. Step 3
  Using tongs or a spider, transfer salmon to a large bowl (discard the aromatics in the pan). Gently flake the fish apart with the back of a fork. Add ½ cup salsa and gently toss to coat. Salt to taste.
4. Step 4
  Divide the salmon across the tostadas. Serve with avocado, thinly sliced red onion, remaining salsa and lime wedges.