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Tostada de Salmon Fresco

Tostada de Salmon Fresco

Tostada de Salmon Fresco

  • Cook Time: 1 Hour
  • Yield: 8 Servings

This delicious appetizer fulfills your sweet-and-salty craving on the first bite! Recipe created by Chef Eduardo Ruiz.


  • 2 lb. salmon, fresh wild caught
  • 28 oz. Hot Green Enchilada Sauce
  • 6 oz. lemon juice
  • 2 garlic cloves
  • 1 ½ tbsp. sugar
  • 1 tbsp. kosher salt
  • 2 oz. olive oil
  • 4 avocado
  • 8 tostadas
  • 1 bunch cilantro, washed and roughly chopped
  • 2 oz. pepitas (pumpkin seeds)


For the Salmon:

  1. Soak the salmon in ice cold water for 20 minutes to draw out any impurities.
  2. Pat dry with a paper towel.
  3. Slice into thin 1/4-inch strips. Place in a bowl and refrigerate.

For the Marinade:

  1. Add 16 ounces of Las Palmas® Hot Green Enchilada Sauce, lemon juice, garlic, sugar, kosher salt and olive oil to blender and puree until smooth.
  2. Place marinade in a bowl and refrigerate for one hour.
  3. When ready to eat, pour marinade into bowl with salmon and allow 10-15 minutes for marinade to cook the salmon.

For the Tostada:

  1. Place a tostada on a plate for each guest. Top the tostada with half a sliced avocado.
  2. Separate the salmon into 8 equal portions; place the salmon and marinade on top of the avocado.
  3. Garnish with cilantro and pepitas.