Wild Salmon Recipe
Make Wild Salmon Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salmon
Mole sauce
Garnish (optional)
Method
Mole sauce
- 1
Remove stems and seeds from chiles. Toast chiles lightly in a dry skillet until fragrant, then soak in hot water for 20 minutes.
- 2
Toast nuts and seeds
In a dry skillet, toast almonds until golden, then toast sesame seeds until fragrant. Set aside.
- 3
- 4
- 5
Blend base
Drain chiles and reserve soaking liquid. In a blender, combine chiles, soaking liquid, roasted almonds, toasted sesame, chocolate, tomato paste, and chicken broth; blend until smooth. If needed, add more broth to reach a thick but pourable consistency.
- 6
Finish mole
Pour blended sauce back into pot; simmer 20-30 minutes, stirring occasionally. Stir in salt and brown sugar; adjust sweetness or heat to taste.
Salmon
- 7
- 8
Sear and finish
Heat a skillet over medium-high heat. Sear salmon 3-4 minutes per side, until crust forms and flesh just begins to flake. If needed, finish in a 400°F (200°C) oven for 5-7 minutes for thicker fillets.
To serve
- 9
Plate
Spread a spoonful of mole onto each plate. Place a salmon fillet on top. Garnish with cilantro and sesame seeds. Serve with lime wedges.
