Salmon With Avocado Salsa

This fresh and satisfying salmon with avocado salsa is one of those weeknight meals I return to again and again. It is quick to make incredibly flavorful and delivers vibrant color and texture in every bite. Whether grilled pan seared or baked it always turns out beautifully flaky and tender.

I first made this on a warm evening when I was craving something light but still comforting. Since then it has become a regular star in my kitchen rotation especially in summer.

Ingredients

• Salmon fillets: use center cut for even cooking and choose wild caught for best flavor
• Olive oil: helps deliver flavor and prevents the salmon from sticking during cooking
• Garlic: adds depth and punch to the rub use freshly minced for full aroma
• Chili powder: provides a mild heat that complements the salmon without overpowering it
• Cumin: gives warm earthy balance to the spice blend
• Onion powder: enhances the savory flavor without overpowering the fish
• Black pepper: adds subtle heat and complexity
• Salt: essential for enhancing all the flavors in the rub
• Ripe avocado: provides creamy richness to the salsa select one that yields gently to pressure
• Diced tomato: adds juicy brightness choose firm ripe tomatoes for best texture
• Onion: adds bite and freshness red or white onions work well
• Cilantro: offers a burst of herby brightness finely mince for even distribution
• Lime juice: gives tangy balance and keeps the avocado vibrant use fresh lime only
• Extra olive oil: in the salsa helps everything blend together smoothly
• Salt and pepper: to finish the salsa adjust to taste

Step-by-Step Instructions

Make the Spice Rub:

In a small bowl whisk together olive oil minced garlic chili powder cumin onion powder black pepper and salt until fully combined into a smooth paste

Season the Salmon:

Pat the salmon fillets dry and brush or rub them generously with the prepared spice mixture on all sides including the edges

Cook the Salmon:

Heat a large heavy bottom nonstick or grill pan over medium high heat Add the salmon skin side down if using and cook for five to six minutes per side depending on thickness until the exterior is crisp and the inside flakes easily with a fork

Make the Avocado Salsa:

In a mixing bowl gently combine diced avocado tomato onion and cilantro Drizzle with olive oil and fresh lime juice season with a pinch of salt and pepper and stir just until combined Cover with wrap and set aside

Plate and Serve:

Transfer the cooked salmon to plates and spoon generous amounts of avocado salsa over each fillet Serve immediately alone or with rice or salad as desired

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Storage Tips

Leftover cooked salmon keeps well in an airtight container in the refrigerator for up to two days Reheat gently in a covered pan over low heat or enjoy cold over greens for a quick salad The avocado salsa is best made fresh but if needed it can be stored tightly wrapped for a few hours before serving

Ingredient Substitutions

If you do not have chili powder try paprika for a milder version Lemon juice can stand in for lime if needed For the salsa red bell pepper adds a sweet crunch if tomatoes are not available and parsley works in place of cilantro for those who prefer it

Serving Suggestions

This dish pairs wonderfully with herbed quinoa or steamed jasmine rice For a low carb option try serving over cauliflower rice or tucked into lettuce wraps with a drizzle of extra lime juice A cold crisp cucumber salad also balances the richness of the salmon perfectly

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Cultural Context

Grilled salmon is popular in many cuisines but this version takes inspiration from Latin American flavors where cilantro lime and avocado are staple ingredients The balance of spice and citrus reflects a fusion of traditional grilling with bright tropical influence

My favorite part is the way the lime brings everything together I once served this at a summer dinner party and everyone asked for the recipe on the spot

Recipe FAQs

→ Can I bake the salmon instead of grilling?

Yes, preheat your oven to 400°F and bake the salmon for 12–15 minutes or until cooked through.

→ How do I know when the salmon is done?

Salmon is done when it flakes easily with a fork and is opaque in the center. Avoid overcooking for best texture.

→ Can I make the salsa ahead of time?

Yes, but prepare it shortly before serving to keep the avocado fresh. Cover with plastic wrap to prevent browning.

→ Is the skin on or off better for cooking salmon?

Both work. Skin-on helps hold the fillet together during cooking, but you can use skinless if you prefer.

→ What can I serve with this salmon dish?

It pairs well with rice, quinoa, salad greens, or roasted vegetables for a balanced meal.