Salmon in luxurious green sesame pipián (Salmón en pipián verde de ajonjolí) from Mexican Everyday: Easy, Full-Flavored, Tradition-Packed (page 235) by Rick Bayless and Deann Groen Bayless

  • tahini
  • chicken broth
  • Show all ingredients...

  • EYB Comments

    Can substitute halibut fillets, walleye, snapper fillets, or striped bass fillets for salmon fillets. See recipe for serving suggestions and variations.

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Notes about this recipe

  • Eat Your Books

    Can substitute halibut fillets, walleye, snapper fillets, or striped bass fillets for salmon fillets. See recipe for serving suggestions and variations.

  • nicolepellegrini on January 23, 2026

    Agreed with others that this was just ok. Made with both peas AND potatoes as my salmon fillets were on the smaller size and wanted to make it a more substantial meal. I think we enjoyed the potatoes more than the fish in this sauce.

  • mamacrumbcake on October 14, 2020

    This is good but not as good as the salmon with poblano cream and spinach. I used a good roasted tomatillo and hatch chile salsa—it made this a manageable weeknight dinner. We had steamed potatoes instead of peas because my husband does not like peas. The sauce is very nice with potatoes.

  • jenmacgregor18 on August 17, 2016

    I had some leftover tomatillo salsa and used it with salmon. I liked it; not my favorite salmon recipe; but a nice variation. Tomatillo salsa cuts the richness of tahini & salmon. I probably won't repeat; just because D did not care for it. Otherwise, I'd be curious how this would work with other fish.

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