Recado Rojo Salmon
By Katherine OwenFebruary 13, 2025
Exploring Recado Rojo: A Classic Belizean Marinade
Recado rojo is a traditional Belizean seasoning made with achiote, cumin, garlic, and citrus. This salmon dish is marinated in a simple recado rojo blend, then baked until tender. The marinade gives the fish a deep color and mild, earthy flavor. Serve it with tortillas, pickled shallots, and toasted sesame seeds for a straightforward yet flavorful meal.
From Achiote to Recado: The Evolution of a Spice Blend
Achiote seeds, derived from the annatto tree, are small, reddish seeds with a slightly peppery, earthy flavor. They are commonly used in Latin American and Caribbean cuisines, particularly in recado rojo, a spice blend known for its deep red color and warm, slightly bitter taste. The seeds are often ground into a paste or powder and mixed with citrus juice or vinegar to activate their full flavor.
Recados, which take their name from the Spanish word recaudar (to collect or gather), are essential in Yucatecan, Oaxacan, and Belizean cooking. There are four traditional types in Yucatecan cuisine: black, green, escabeche, and rojo. Recado rojo gets its signature red hue from achiote and is commonly used to marinate meats and seafood. The acid in ingredients like bitter orange (naranja agria) or vinegar helps break down the paste and adds tartness to balance its earthy depth. This combination creates a rich, slightly smoky, peppery flavor that enhances fish, chicken, pork, and turkey.
Recipe Information
Recado Rojo Salmon (Belizean-Inspired)
Prep Time: 20 minutes
Cook Time: 25 minutes
Yield: 4-6 servings
Ingredients
- For the Salmon and Marinade:
- 1 whole salmon fillet (about 1.5–2 lbs)
- 1.5 tbsp achiote paste (or 1 tbsp achiote powder)
- ¼ medium onion, roughly chopped
- 4 cloves garlic
- 1 tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp orange juice (freshly squeezed if possible)
- 1 tbsp lime juice
- 1 tbsp chopped cilantro
- 1.5 tbsp olive oil
- For Serving:
- Lime wedges
- Fresh cilantro sprigs
- Pickled shallots or pickled chilies
- Warm tortillas
- 2 tbsp sesame seeds, lightly toasted
Instructions
Prepare the Marinade:
In a blender or food processor, combine achiote paste, onion, garlic, cumin, salt, pepper, orange juice, lime juice, cilantro, and olive oil. Blend until smooth.
2. Prepare the Salmon:
Pat the salmon dry with a paper towel, especially on the skin side. Season with salt and drizzle a little oil on the flesh side if desired.
3. Marinate the Salmon:
Place the salmon fillet skin-side down on a parchment-lined baking tray. Spread the marinade evenly over the fillet. Cover and refrigerate for 30 minutes.
4. Bake the Salmon:
Preheat your oven to 400°F (205°C). Bake the salmon skin-side down for 15-20 minutes, depending on thickness, or until it flakes easily with a fork. Use the following as a guide:
- 1-inch-thick fillet: 12–15 minutes
- 2-pound side: 15–20 minutes
- 6-ounce portion: 12–14 minutes
5. Prepare Garnishes:
While the salmon bakes, toast the sesame seeds in a dry skillet over medium heat until golden, about 2 minutes. Prepare the lime wedges, fresh cilantro, and pickled shallots or chilies.
6. Serve:
Transfer the salmon to a serving platter or leave it on the baking tray. Garnish with sesame seeds, lime wedges, and cilantro. Serve with pickled shallots or chilies and warm tortillas.
Chef’s Notes
- Grilling option: Place the salmon on a well-oiled grill at medium heat for 10–12 minutes, skin-side down.
- Make ahead: The marinade can be made up to two days in advance and stored in the fridge.
- Pairing suggestion: Serve with a crisp white wine like Sauvignon Blanc or a light lager.
