Salsa de Ajo Con Pescado a la Parrilla
Grilled fish topped with a zesty garlic sauce made with fresh herbs and lemon, served with a side of mofongo. This puerto rican-inspired seafood ready in about 38 minutes pairs Salmon fillets, Olive oil, Lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 (6 oz each), skin-on Salmon fillets
- 2 tbsp Olive oil
- 1, thinly sliced Lemon
- 6 cloves, minced Garlic
- 1/4 cup, chopped Fresh parsley
- 1/4 cup White wine
- 1 tbsp Butter
- 2 large, peeled and sliced Green plantains
- 1/4 cup, chopped Pork cracklings
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rub salmon fillets with 1 tbsp olive oil, season with salt and pepper, and place skin-side down on a preheated grill over medium heat. Cook for 5-6 minutes until skin is crispy, then flip and cook for 3-4 more minutes until done.
- Step 2: While fish cooks, heat remaining 1 tbsp olive oil in a skillet over medium heat. Add garlic and cook for 1 minute until fragrant but not browned.
- Step 3: Add white wine to the skillet and simmer for 2 minutes, then stir in parsley, lemon slices, and butter. Cook for 1 more minute until butter melts and sauce thickens slightly.
- Step 4: Meanwhile, cook plantain slices in a skillet over medium heat for 4-5 minutes per side until golden. Mash with pork cracklings until combined.
- Step 5: Serve grilled salmon with garlic sauce spooned over the top, accompanied by mofongo on the side.
Frequently asked questions
How long does Salsa de Ajo Con Pescado a la Parrilla take to make?
Total time is about 38 minutes (20 min prep + 18 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Salsa de Ajo Con Pescado a la Parrilla?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Salsa de Ajo Con Pescado a la Parrilla?
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 Salsa de Ajo Con Pescado a la Parrilla 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 Salsa de Ajo Con Pescado a la Parrilla?
Puerto Rican 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.
What others are saying
- ★★★★★
Loved it! Made this for my partner's birthday—everyone asked for seconds.
- ★★★★★
This recipe transformed my weeknight dinners. The garlic sauce is divine with grilled fish.
- ★★★★☆
The fish stayed moist, but the salsa needed more cilantro. Still a winner with rice and beans.
