Servings: 4 / Prep time: 5 mins / Marinate: 30 mins / Cook time: 12 mins

Salmon tostadas


  • 4 corn tostadas
  • 4 6-oz salmon fillets, skin removed
  • 3 tbsp Mölli Culiacan Chamoy sauce
  • 2 tbsp honey
  • 2 tbsp olive oil
  • 1 tbsp sesame seeds, toasted
  • Salt to taste
  • 1/4 red onion, thinly sliced


  1. In a small bowl, mix Mölli Culiacan chamoy sauce, honey and olive oil until fully integrated. Place salmon in a glass bowl and pour Chamoy mixture over all pieces making sure that all are well covered. Return to refrigerator and marinate for 30 minutes.
  2. Meanwhile, preheat oven to 450F. Remove salmon from fridge and season with salt to taste. Place salmon in oven and cook for 12 minutes or until fully cooked.
  3. Remove salmon from oven. Cut fillets into bite size pieces and place over each tostada. Top salmon tostadas with red onions and toasted sesame seeds. Provecho!