Go Back
Pescado a la Criolla (Fish with Creole Sauce)

Pescado a la Criolla Recipe

Erica Dinho
5 from 10 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Cuisine Colombian
Servings 4 servings
Calories 492 kcal


  • 2 pounds of salmon cut into 4 pieces
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground achiote
  • Salt and pepper
  • 2 tablespoon canola oil
  • 2 tablespoons vegetable oil
  • 1 red bell pepper diced
  • 4 tomatoes diced
  • 3 scallions diced
  • 1 large onion thinly sliced
  • 2 garlic cloves minced
  • ½ teaspoon ground achiote
  • ½ teaspoon ground cumin
  • Salt and pepper


  • Season the salmon with cumin, achiote, salt and pepper.
  • In a large sautué pan over medium-high heat, warm the oil. Place the salmon in the pan. Sear until golden brown underneath, about 4 minutes. Turn the salmon over and continue cooking until golden underneath, about 4 minutes or until done. Transfer the salmon to plate, cover with aluminum foil and set aside.
  • Meanwhile make the sauce: In a saucepan, place the oil, tomatoes, red bell pepper, onions, scallions, garlic, achiote, cumin, salt and pepper. Cook for 6 to 8 minutes, stirring occasionally.
  • To serve: Place the cooked salmon on a plate and drizzle with the creole sauce.


If you don't like salmon use mahi mahi, trout or cod fish.
Leftover salmon with creole sauce will keep in the fridge for up to 3 days.


Calories: 492kcalCarbohydrates: 11gProtein: 47gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 12gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 125mgSodium: 111mgPotassium: 1546mgFiber: 3gSugar: 6gVitamin A: 2144IUVitamin C: 59mgCalcium: 62mgIron: 3mg
Keyword salmon recipes, seafood
Have you Tried this Recipe? Tag me Today!Mention @mycolombianrecipes and tag #mycolombianrecipes!