Salmon with Avocado Salsa

Salmon with avocado salsa is my go-to when I want something fresh, flavorful, and healthy without spending hours in the kitchen. The salmon is perfectly seasoned and either grilled or pan-seared until flaky, while the creamy avocado salsa adds a cool, zesty finish that balances everything out beautifully.

Why You’ll Love This Recipe

I love this recipe because it’s quick to make but feels fancy enough for a dinner party. The contrast between the warm, savory salmon and the chilled, citrusy salsa is perfection. It’s packed with protein, full of healthy fats, and naturally low in carbs. Whether I’m cooking for myself or for guests, this dish always impresses with minimal effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the salmon:

• Salmon fillets (skin-on or skinless)

• Olive oil

• Garlic powder

• Paprika

• Salt

• Black pepper

• Lime juice (optional)

For the avocado salsa:

• Ripe avocados, diced

• Cherry tomatoes, halved or diced

• Red onion, finely chopped

• Jalapeño, seeded and minced (optional)

• Cilantro, chopped

• Lime juice

• Salt and pepper

Directions

1. I start by patting the salmon fillets dry and brushing them with olive oil. I season both sides with garlic powder, paprika, salt, and pepper.

2. In a skillet over medium-high heat (or on a preheated grill), I cook the salmon for about 4–5 minutes per side, depending on thickness, until golden and flaky.

3. While the salmon cooks, I gently mix the diced avocado, tomatoes, onion, jalapeño (if using), and cilantro in a bowl. I squeeze fresh lime juice over the top and season with salt and pepper to taste.

4. Once the salmon is done, I plate it and top each fillet generously with the avocado salsa.

5. I serve immediately with extra lime wedges on the side.

Servings and timing

This recipe serves 4. It takes about 10 minutes to prep and 10 minutes to cook—ready in 20 minutes flat.

Variations

Sometimes I use mango or pineapple instead of tomatoes for a tropical twist. When I want more crunch, I toss in diced cucumber. I’ve also blackened the salmon with Cajun seasoning for extra spice, or broiled it in the oven when I don’t feel like grilling.

Storage/reheating

I store leftover salmon in an airtight container in the fridge for up to 3 days. I keep the avocado salsa separate and make a fresh batch if I’m eating it later, since the avocado can brown quickly. To reheat, I warm the salmon gently in a skillet or microwave.

FAQs

Can I bake the salmon instead?

Yes, I bake it at 400°F (200°C) for about 12–15 minutes, depending on thickness. It comes out tender and flaky every time.

What kind of salmon should I use?

I usually go with skin-on fillets for more flavor and moisture, but skinless works just as well. Fresh or frozen (thawed) both work.

How do I keep the avocado salsa from browning?

I mix in plenty of lime juice and store it with plastic wrap pressed directly onto the surface to reduce air contact.

Is this dish good for meal prep?

Yes, I cook the salmon ahead and prep the salsa ingredients, but I combine the salsa just before serving to keep it fresh.

What can I serve with this?

I love it with rice, quinoa, grilled veggies, or a light salad. It’s also delicious in lettuce wraps or tacos.

Conclusion

Salmon with avocado salsa is one of those recipes that’s as nourishing as it is delicious. It’s quick, light, and loaded with flavor—perfect for busy weeknights or warm-weather dinners. Whether I’m eating clean or just craving something fresh, this dish always hits the spot.