Salmon in pipian (green mole)

Pipian is a classic Mexican sauce that is made with toasted sesame seeds and tomatillo salsa. It is tangy, herbal, nutty and spicy all at the same time. Try it with a side of white rice and corn tortillas. You can also substitute Salmon with Chicken or use the sauce as the base for cheese enchiladas. They are D E L I C I O U S !

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Salmon Green Pipian
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

This classic Mexican sesame seed sauce is tangy, herbal and spicy all at the same time

Course: Main Course
Cuisine: Mexican
Servings: 4
  • 1 jar Molli Mexico City Cooking Sauce
  • 1/2 cup sesame seeds
  • 2 1/4 cup chicken broth
  • 10 springs cilantro
  • 1 leaf hoja santa (dried or fresh) Substitute: 1/2 cup of dill
  • 1 tsp salt
  • 1 tbsp olive oil
  • 4 salmon fillets skinless
  1. Preheat oven to 450F.

  2. In a small skillet, toast sesame seeds over medium heat, stirring constantly, for about 3 minutes or until golden but not browned. 

  3. Pour Mexico City sauce in a blender and add the toasted sesame seeds along with the broth, cilantro, and hoja santa or fennel fronds. Blend until sauce is smooth, about a minute. 

  4. Pour sauce in a medium saucepan, bring to a boil and reduce heat to just simmer. Cover and let cook for 5 minutes. Season with salt to taste and keep warm.

  5. Season salmon with salt and pepper. Coat a large non-stick baking sheet with olive oil. Place salmon on baking sheet. Bake until salmon is cooked through, about 12 minutes for medium-rare. 

  6. Place salmon in a plate and ladle 3 to 4 tablespoons of the Green Pipian sauce over the fish. Garnish with some toasted sesame seeds and a few cilantro leaves. Provecho!

Recipe Notes

Make a delicious fennel salad with the bulbs you didn't use in this recipe. Find recipes i this article from Food&Wine