Ingredients and preparation
Ingredients for the Salmon:
- 4 salmon fillets (about 6 oz each), skin on or off as preferred
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- Juice of 1 lime
Ingredients for the Avocado Salsa:
- 2 ripe avocados, diced
- 1 small red onion, finely chopped
- 1 medium tomato, seeded and diced
- 1 jalapeño, seeded and finely chopped (optional for heat)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper, to taste
Preparation:
- Pat the salmon fillets dry with paper towels. In a small bowl, mix the olive oil, cumin, smoked paprika, garlic powder, salt, pepper, and lime juice. Rub this mixture evenly over the salmon fillets and let them marinate for 10–15 minutes at room temperature.
- While the salmon is marinating, prepare the avocado salsa. In a medium bowl, gently combine the diced avocados, red onion, tomato, jalapeño (if using), and cilantro. Drizzle with lime juice and season with salt and pepper. Mix carefully to avoid mashing the avocado. Set aside at room temperature until ready to serve.
Cooking instructions
Heat a large non-stick skillet or grill pan over medium-high heat. Once hot, add a small amount of olive oil to coat the surface lightly. Place the marinated salmon fillets in the pan, skin-side down if the skin is on. Cook without moving them for about 4 to 5 minutes, allowing the skin to crisp and the flesh to develop a golden crust.
Carefully flip the fillets using a spatula and cook for another 3 to 4 minutes, depending on the thickness of the fillets, until the salmon is just cooked through and flakes easily with a fork. Avoid overcooking to maintain a moist and tender texture.
If using a grill, preheat it to medium-high and lightly oil the grates. Grill the salmon for the same amount of time, turning once halfway through. For added flavor, you can squeeze a bit more lime juice over the fillets during the last minute of cooking.
Once cooked, transfer the salmon to a plate and let it rest for a couple of minutes. This allows the juices to redistribute and enhances the overall flavor. Serve the salmon warm, topped generously with the freshly made avocado salsa.
Serving suggestions and variations
For a vibrant and satisfying presentation, serve the salmon fillets over a bed of fluffy cilantro-lime rice or alongside roasted sweet potatoes. The creamy avocado salsa pairs beautifully with grains and root vegetables, balancing the richness of the salmon with its fresh, zesty flavor.
To add a refreshing crunch, consider plating the dish with a side of lightly dressed arugula or mixed greens. A simple vinaigrette made with lime juice, olive oil, and a touch of honey complements the salsa and ties the dish together.
For a low-carb option, serve the salmon and avocado salsa over cauliflower rice or a crisp lettuce wrap. This variation keeps the dish light while still delivering bold flavors and satisfying textures.
If you’re entertaining, turn this dish into a build-your-own taco bar. Offer warm corn or flour tortillas, the grilled salmon broken into chunks, avocado salsa, shredded cabbage, crumbled queso fresco, and a drizzle of chipotle crema. Guests can assemble their own tacos for a fun and interactive meal.
To vary the salsa, try adding diced mango or pineapple for a tropical twist, or substitute the jalapeño with a milder pepper if you prefer less heat. You can also experiment with herbs like mint or basil in place of cilantro for a different flavor profile.
Pair this dish with a crisp white wine such as Sauvignon Blanc or a light lager to enhance the citrus and spice notes. For a non-alcoholic option, a sparkling limeade or cucumber-infused water makes a refreshing accompaniment.