Pan-Seared Salmon with Chocolate Mole Sauce
Tender pan-seared salmon topped with a rich, slightly spicy chocolate mole sauce inspired by a popular Mexican classic. This mexican-inspired seafood ready in about 30 minutes blends 6 oz each salmon fillets, salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 pieces, 6 oz each salmon fillets
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp unsweetened cocoa powder
- 1 cup chicken broth
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/4 tsp ground cinnamon
- 1 tbsp brown sugar
- 2 cloves minced garlic
- 1/4 cup finely chopped onion
- 1 tbsp olive oil
Instructions
- Step 1: Season 4 salmon fillets with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Place salmon skin-side down and cook for 4-5 minutes until crispy and golden, then flip and cook for another 3 minutes until just cooked through. Remove and keep warm.
- Step 2: In the same skillet, add 1 tbsp olive oil, 1/4 cup finely chopped onion, and 2 cloves minced garlic. Sauté over medium heat for 3 minutes until softened and fragrant.
- Step 3: Stir in 2 tbsp tomato paste, 2 tbsp unsweetened cocoa powder, 1 tsp ground cumin, 1 tsp chili powder, 1/4 tsp ground cinnamon, and 1 tbsp brown sugar. Cook for 1 minute to toast spices.
- Step 4: Gradually whisk in 1 cup chicken broth, bringing to a gentle simmer. Cook for 5-7 minutes until the sauce thickens slightly and coats the back of a spoon.
- Step 5: Spoon the warm mole sauce generously over the salmon fillets and serve immediately.
Frequently asked questions
How long does Pan-Seared Salmon with Chocolate Mole Sauce take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pan-Seared Salmon with Chocolate Mole Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pan-Seared Salmon with Chocolate Mole Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Salmon with Chocolate Mole Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Seared Salmon with Chocolate Mole Sauce?
Mexican seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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