Tequila Lime Salmon Salad

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!

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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!

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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.

Recipe

Tequila Lime Salmon Salad Recipe

4.84 from 6 votes

Author: Becky Hardin

Prep: 15 minutes minutes

Cook: 15 minutes minutes

Total: 30 minutes minutes

Serves4

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This salmon salad recipe is filled with flavor, it's healthy, and it's so easy to make. This Tequila Lime Salmon Salad is about to be your new favorite!

Step-by-step photos can be seen below the recipe card.

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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

Recommended Equipment

• Baking Sheet

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

Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!

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.

Storage: Store tequila lime salmon salad in an airtight container in the refrigerator for up to 2 days. 

Nutrition Information

Calories: 946kcal (47%) Carbohydrates: 81g (27%) Protein: 49g (98%) Fat: 45g (69%) Saturated Fat: 7g (44%) Polyunsaturated Fat: 11g Monounsaturated Fat: 24g Trans Fat: 0.1g Cholesterol: 107mg (36%) Sodium: 1175mg (51%) Potassium: 1916mg (55%) Fiber: 16g (67%) Sugar: 35g (39%) Vitamin A: 5151IU (103%) Vitamin C: 37mg (45%) Calcium: 200mg (20%) Iron: 6mg (33%)

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