Salmon with Poblano Sauce



Serving size

4 ounces salmon with sauce
45 Minutes

This recipe can easily be multiplied and can be divided by 2. This recipe makes great leftovers, hot or cold. Leftover poblano sauce is great on sandwiches – not just on leftover salmon.


Salmon with Poblano Sauce


3 tsp. Olive oil (divided)
2 clove Garlic, raw
1 Large Shallots, raw (peeled but left whole)
1 pepper Poblano Pepper
1/2 tsp. Salt (divided)
1/4 tsp.. Ground cumin
1/4 cup No salt added vegetable stock
2 Tbsp. Coriander (cilantro) leaves, raw
2 Tbsp. Unsalted butter
16 Ounces Fresh atlantic salmon (4 4-ounce salmon filets)


Place a small skillet in the oven and preheat to 375°F.

When the pan is hot, add one teaspoon of the olive oil in the pan along with the garlic, shallot, and poblano.

Roast for about 25 minutes.

Remove the pan from the oven and place the pepper, garlic, and shallots in a brown paper bag and fold over the top of the bag.

Return the pan to the oven, still at 375°F.

When the pepper is cool, remove it from the bag and peel away and discard the skin, which should slip away easily.

Cut the pepper open and remove and discard the stem and seeds, then place the poblano, along with the garlic, shallot, salt, cumin, vegetable stock, and cilantro leaves in a blender or mini-chopper, and process until smooth.

Transfer the sauce to a small saucepan and place over low heat.

Add the butter and heat through, stirring constantly, over very low heat until the butter is melted and thoroughly incorporated. Remove from heat.

While melting the butter and finishing the sauce, add 2 teaspoons of olive oil to the pan in the oven, then add the salmon.

Roast for 7-9 minutes on the first side, then turn over the filets and roast 4-6 minutes on the second side.

If needed, return the sauce to low heat to bring back to serving temperature (hot). Serve topped with the sauce.

Serve this recipe with one of these starch side dishes.

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Serve this recipe with one of these vegetable side dishes.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

The great thing about salmon is that it has a lot of flavor and can handle almost anything that is served with it – spicy, sweet, savory, it doesn’t matter. This is a mildly spicy sauce with lots of great roasted umami flavor that goes perfectly with the salmon. You can spice this up just a bit with some cayenne pepper. Start with a pinch and add more to your taste.

"Last year I went fishing with Salvador Dali. He was using a dotted line. He caught every other fish."

Steven Wright