Yucatan Style Salmon

Total Time: 30 minutes
Serves: 5
Yucatan Style Salmon
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  • 1½ pounds salmon
  • 2 oz achiote powder (ground annato seed)
  • 2 oz white vinegar
  • 1¼ cups lemon juice
  • 1¼ cups orange juice
  • ½ tsp ground clove
  • 1  tsp ground oregano
  • ½ tsp allspice
  • 1 ground cumin
  • ½ tsp ground cinnamon
  • ½ tsp sea salt
  • 2 tsp ground black pepper
  • 1 oz canned chipotle peppers
  • 1 garlic clove
  • 2 oz grapeseed oil
  • 5 banana leaves (could use foil instead)


  1. Pre-heat oven to 350°F.
  2. In a sauce pan, heat and stir the achiote, clove, oregano, allspice, cumin and cinnamon just enough to release the aromas.
  3. Put the heated spices in a blender and add the lemon juice, orange juice, salt, pepper, chipotle, garlic salt and oil.  Blend to mix all ingredients.
  4. Soften the banana leaves by passing each one over the flame on the stove on both sides.
  5. Place each filet in the center of each leaf and add 2 ounces of the achiote sauce to each filet.
  6. Wrap the filet folding lengthwise and then folding each end under.
  7. Place the wrapped filets in a baking pan and add water to the pan so that the fish cooks with steam.
  8. Cook in the oven for 15 minutes at 350°F.
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