By: Franchesca Livraghi | @mydominicanrecipes

This Salmon al Mojo is one of those meals that feels a little special but is honestly so easy to throw together. It’s super fresh, really citrusy, and has that garlicky flavor that just makes everything better. The best part is it comes together in under 30 minutes, so it works just as well for a weeknight as it does for something like a Lent dinner or even an easy Easter fish option when you want something lighter.

It’s also perfect for this time of year because citrus is at its best, and you really taste it in the sauce. The mix of orange, lime, and lemon gives it that bright flavor that pairs so well with salmon. And using Loisa Recaito and Loisa Organic Oregano just makes it come together so easily while still tasting like something you spent way more time on.

What is mojo and why it works so well with salmon

Mojo is a classic Latin sauce that’s all about citrus, garlic, and herbs. It’s super simple but really bold in flavor. Depending on the version, you’ll usually see some combination of orange juice, lime, lemon, and lots of garlic, sometimes with herbs mixed in too.

It works especially well with salmon because of that balance. Salmon is naturally rich and a little buttery, so when you add something bright and citrusy on top, it cuts through that richness in the best way.

You can also make this on the stove

If you’re not in the mood to use the oven, this is just as good on the stovetop, it’s just a slightly different process.

You’d cook the salmon in a pan over medium heat for about four to five minutes on each side until it’s cooked through and has a nice sear. Then once you take the salmon out, you pour the leftover marinade into the same pan and let it simmer for a few minutes. It thickens a bit and the flavors get more concentrated, and then you just spoon that right over the salmon.

What to serve with salmon al mojo

This is one of those dishes where the sides really matter because you want something to soak up all that sauce. White rice is always a go-to, especially with plátano maduro on the side. The sweetness from the plantains with the citrusy salmon is such a good combo.

If you want to switch it up, it also goes really well with something fresh like avocado or a simple salad, or even some roasted vegetables. As long as you’ve got something that balances the brightness of the sauce and doesn’t overpower it, you’re good.