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Salmon with Avocado Salsa

Perfectly seared crispy skin salmon with vibrant chunky avocado salsa topping.
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A quick and vibrant weeknight dinner featuring perfectly seared salmon fillets topped with a cool, chunky avocado salsa. This dish delivers maximum flavor with minimal effort, creating a textural masterpiece of crispy fish and fresh, creamy salsa. It’s a nourishing, colorful meal that feels special enough for company but simple enough for a busy Tuesday.

Ingredients

Scale
  • For the Salmon:
  • 4 (6-ounce) salmon fillets, skin-on or skinless
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Juice of 1/2 a lime
  • For the Avocado Salsa:
  • 2 ripe avocados, diced
  • 1/2 cup finely diced red onion
  • 1 jalapeño, seeds removed and finely diced (optional)
  • 1/3 cup chopped fresh cilantro
  • Juice of 1 large lime (about 3 tablespoons)
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon kosher salt

Instructions

  1. Prep the salmon. Pat the salmon fillets very dry with paper towels. Place them on a plate. In a small bowl, mix the smoked paprika, garlic powder, onion powder, salt, and pepper. Drizzle the fillets with the lime juice, then rub the spice mix all over them. Let sit for 5-10 minutes.
  2. Make the avocado salsa. In a medium bowl, gently combine the diced avocado, red onion, jalapeño, and cilantro. In a separate small bowl, whisk together the lime juice, olive oil, and salt. Pour the dressing over the avocado mixture and fold gently to coat. Set aside.
  3. Cook the salmon. Heat the 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the salmon fillets, skin-side down if they have skin. Cook without moving for 4-5 minutes, until the skin is crispy and the color has changed about halfway up the side.
  4. Flip and finish. Gently flip the fillets and cook for another 2-4 minutes, depending on thickness, until the salmon flakes easily with a fork and reaches an internal temperature of 125°F for medium.
  5. Serve immediately. Plate the hot salmon fillets and top generously with the cool avocado salsa.

Notes

The key to crispy salmon skin is patting the fillets completely dry before seasoning. Be gentle when mixing the avocado salsa to keep it chunky, not mushy. Do not move the salmon in the pan until a crust has formed. The avocado salsa is best made fresh and served shortly after assembling.

Nutrition

Find it online: https://www.homestyletable.com/salmon-avocado-salsa/