mojo de ajo salmon


Mojo de ajo is a very popular Mexican sauce made from garlic and lime juice. It is quite easy to make at home. The commercial variety has vinegar because that gives it a longer shelf life. Use it as a marinade, as a cooking sauce or as a sauce with your dish.

I used it as a marinade first, and then cooked the salmon in whatever stuck to it after I drained the marinade. Then I served some of that sauce with the salmon: sour and very garlicky. Yummy.

Take note that I again parted the fillet in 3 pieces for this recipe. The belly flap doesn't need as much cooking time as the thicker back and tail pieces.


This is what you need for 4 servings:

  • 1-2 lb. (sockeye) salmon fillet
  • S&P
  • spices of choice

mojo de ajo sauce

  • 4 heads of garlic
  • 2 cups extra virgin olive oil
  • ½ cup lime juice
  • S&P
Pic1: mojo de ajo sockeye salmon



Pic2: marinate
Pic3: before cooking
Pic4: after cooking