There is nothing better than eating a great tasting meal with friends and family, and with minimal clean-up. I’m a huge fan of the 1 pan meal not only because I love roasted food but also because it allows me spend more time with my family and less time scrubbing dishes. Because I love these 1 pan meals, I need them to be a little bigger so that I can fit a lot of food in them, like the 12” Stainless Steel Casserole Pan from American Kitchen Cookware that I used in this Spicy Baked Salmon Fajitas Recipe with Roasted Peppers and Onions. I just absolutely love the pans design and functionality because it reminds me of the durable beautiful cookware I used to cook on back when I was in the restaurant industry. We rehabbed our kitchen last year and I just love keeping out industrial style cookware in our open shelves and stove, so any chance I get I leave the pan out!
These spicy baked salmon fajitas are incredibly easy to make and it all comes together in about 30 minutes. That’s right a 1-pan 30-minute meal with minimal clean-up that’s absolutely delicious! Score for dad :-). Eating fajitas are so fun because of all the ingredient accessories you can put on them like cheese, crema, cilantro or avocado. It’s one of those meals that is customizable to your liking, which my family always appreciates. To make this spicy baked salmon a little zesty a made a really simple spicy blend consisting of garlic powder, onion powder, chili powder, chipotle powder, paprika, oregano, salt and pepper and then generously seasoned the salmon on both sides with the rub. It’s important to brush the salmon with a bit of olive oil so that that rub will easily coat the fish. Also, yes you will have some of the rub leftover but I’m pretty sure you’ll like it enough to use it again some time. Once the salmon it coated on all sides with the seasoning it’s then time to sauté up the fish.
“The Casserole Pan I sautéed the fish in is made of the highest grade stainless steel in West Bend, Wisconsin, just two hours away from my Chicago home!” I love cooking on stainless steel because it heats so evenly and it’s always easy to get food to remove from the bottom of the pan with ease while cooking. Add a bit of the oil to the bottom of the pan over medium-high heat and sear the salmon until it is golden brown on both sides but not cooked through. It cooks for a total of about 6 minutes. To help brown the fish, and to help it un-stick to pans, I always add a touch of butter around the pan and once the butter browns up it’s then time to flip it over. You can also deglaze with a little lime juice to help release the fish from the pan. Because you don’t want to cook the fish throughout simply remove it from the pan after browning both sides, and add the peppers and onions to the pan.
You want the vegetables to really roast up so crank up the heat to high and make sure they get a nice light char on them. You don’t want to caramelize them and make them overly soft, you want to roast them so you only want to cook them, or stir-fry them, for about 5 to 7 minutes. Once they get that light char, place the salmon back on top with a few lime slices and transfer the pan to the oven at 400° for 10 minutes. This will help finish the salmon off while allowing the zesty spices and juices to run down and season up the peppers and onions as well.
Once the salmon and vegetables are done roasting in the oven then you simply break up the salmon with two forks and serve it inside of flour tortillas with all the fixin’s. The toppings are completely up to you but I used Mexican crema, avocado, queso fresco cheese and fresh cilantro leaves. The combo of the toppings and the spicy salmon and roasted peppers and onions is to die for! It is so good and so easy to make. If you are looking for a quick week night meal, then look no further than this Spicy Baked Salmon Fajitas Recipe with Roasted Peppers and Onions.
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- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of chili powder
- ½ teaspoon of paprika
- ½ teaspoon of chipotle powder
- 1 teaspoon of dry oregano
- 1 ½ teaspoons of Kosher salt
- ½ teaspoon ground pepper
- 1 ½ pounds of skinless salmon
- 2 tablespoons of olive oil
- 1 tablespoon of unsalted butter
- Juice of 1 lime
- 10 flour totillas
- 1 tablespoon of olive oil
- 2 seeded and sliced red bell peppers
- 1 seeded and sliced yellow bell pepper
- 1 peeled and sliced yellow or red onion
- Mexican Crema for garnish
- sliced avocado for garnish
- queso fresco for garnish
- fresh cilantro leaves for garnish
- limes for garnish
- Preheat the oven to 400°.
- Combine the garlic powder, onion powder, chili powder, paprika, chipotle powder, oregano, salt and pepper together in a small bowl. Brush a small amount of olive oil onto both sides of the salmon and generously season the salmon on both sides with the spice blend.
- Next add the olive oil to the 12” stainless steel pan over medium high heat and add the fish.
- Place the butter into the pan to help brown the fish and flip it over. Cook for 3 minutes on each side or until golden brown but not cooked through and then remove the salmon from the pan and set it aside.
- Turn the heat up to high and add in the peppers and onions and lightly char, about 5 to 7 minutes.
- Place the salmon on top of the roasted peppers and onions and transfer the pan to the oven and cook for 10 minutes.
- Remove the pan from the oven and break up the fish using two forks.
- To Plate: Place some salmon, roasted pepper and onions onto a tortilla shell and add optional garnishes.