Salmon tinga with cherry tomatoes

Tinga is traditionally a vibrant, shredded mixture—a savory guisado featuring meat stewed with tomatoes, onions, and smoky chipotle chiles. While the dish traces its roots to the Mexican state of Puebla, it has evolved into a beloved national classic. This version swaps the traditional meats for salmon, which roasts to flaky, juicy perfection in just minutes, making it an ideal centerpiece for a versatile meal.

A Smoky, Citrusy Twist

The magic happens on the stovetop, where rich crushed tomatoes and spicy chipotles meet toasted cumin, softened garlic, and a bright splash of apple cider vinegar. Once the salmon is roasted, it is bathed in this robust sauce and finished with a swirl of cool crema, zesty lime-marinated onions, and fresh greens. Whether you are building fish tacos, piling it onto crunchy tostadas, or serving it alongside rice pilaf, this dish brings a bold, restaurant-quality experience to your home kitchen.

Preparation Details

• Total Time: 50 minutes
• Yield: 4 to 6 servings

Ingredients

To prepare this dish, you will need:

• 4 (8-ounce) skinless salmon fillets or 1 (2-pound) center-cut fillet
• 4 tablespoons extra-virgin olive oil, divided
• 2 teaspoons ground cumin
• 2 dried bay leaves
• 1 medium red onion, thinly sliced
• 4 garlic cloves, finely chopped
• 12 ounces cherry tomatoes, halved
• 2 canned chipotles in adobo, finely chopped
• 1 (15-ounce) can crushed tomatoes
• 1 1/4 cups vegetable broth or water
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon sugar
• 2 large limes, zested and juiced
• 6 ounces crunchy greens (Little Gems, endive, or romaine)
• 1/2 cup crema Mexicana (or thinned sour cream)
• 1/2 cup fresh cilantro or parsley
• Fine sea salt, black pepper, and optional tortillas or tostadas

Instructions

Heat your oven to 425 degrees. Coat the salmon in 2 tablespoons of olive oil, season with salt and pepper, and roast until opaque and medium-cooked (10 to 12 minutes for individual fillets; 16 to 20 minutes for a whole side). While the fish cooks, heat the remaining oil in a large skillet. Toast the cumin until fragrant, then add half the onions, garlic, and cherry tomatoes, cooking until softened.

Stir in the chipotles, crushed tomatoes, broth, vinegar, and sugar. Simmer uncovered for 10 to 15 minutes until the sauce reduces. Meanwhile, toss the reserved onions with lime zest and juice. To serve, spoon the warm tinga sauce over the salmon, top with the citrusy onions, fresh greens, crema, and herbs. Enjoy immediately with your choice of sides.