fish

Salmon with Avocado Salsa

Salmon with Avocado Salsa is a seasoned salmon fillet baked to perfection with a spicy avocado salsa on top made of red onion, serrano, tomatoes and lime juice.

Weeknight dinners can easily get monotonous. Especially if you are feeding children too. This Salmon with Avocado Salsa is far from boring but can still be on the table quickly and easy.

Salmon with Avocado Salsa

Salmon with Avocado Salsa may just be one of my favorite salmon recipes! The salmon is super spicy with a smokey note while the avocado salsa cools but also adds another level of heat with the serrano pepper. You may also enjoy this recipe for Air Fryer Salmon with Brown Sugar Glaze with less spice but full flavor!

Tips & Tricks

Salmon

Look for a fresh, wild caught salmon. Also, pay attention to the smell, texture and color to pick the freshest, best tasting fish.

Smell. Salmon should smell fresh. If you smell something “fishy”, move on to another.
Texture. The skin should be shiny and the meat should look plump and firm. There shouldn’t be any wrinkles or look dried out.
Color. Depending on the type of salmon you are looking, color can vary from red to yellowish. Typically a vibrant colored fish is best because the color resembles the diet of the fish.

Read about the types of salmon HERE with the Top 6 Types of Salmon by Spruce Eats.

Bring the Heat (or not)

This recipe has a little more heat than a typical family dinner so you may need to adjust accordingly. My family enjoys this recipe just as is but to calm down the heat, there are two things you can do.

Salmon Rub. Cut down on the Adobo seasoning blend and cumin by half.
Avocado Salsa. Remove the seeds before dicing the serrano pepper and cut back to only half a pepper.

Salmon with Avocado Salsa

Salmon with Avocado Salsa is a seasoned salmon fillet baked to perfection with a spicy avocado salsa on top made of red onion, serrano, tomatoes and lime juice.

Course Main Course

Keyword salmon

Prep Time 10 minutes

Cook Time 14 minutes

Total Time 24 minutes

Servings 4 servings

Author Amber

Ingredients

Adobo Salmon

1 pound wild caught salmon 4 salmon fillets
1 1/4 teaspoon adobo blend seasoning
1 Tablespoon brown sugar
1 teaspoon salt
1/2 Tablespoon cumin

Avocado Salsa

2 avocados peeled and diced
3 Roma tomatoes diced
1/2 red onion diced
1 serrano seeds removed and finely diced
1 Tablespoon olive oil
1 Tablespoon lime juice
1 garlic clove minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon cilantro optional

Instructions

Heat oven to 400 degrees.
Remove pin bones from salmon with tweezers and cut salmon into 4 portions.
Place the salmon skin side down onto a baking sheet.
In a small bowl, whisk together the adobo blend seasoning, brown sugar, cumin and a teaspoon of salt. Rub onto the salmon.
Bake salmon for 14-16 minutes.
As the salmon bakes, make the avocado salsa.
Peel and dice avocados. Dice tomatoes and onion. Finely dice a serrano, monce a clove of garlic and chop some cilantro. Add all ingredients to a bowl with olive oil, lime juice, salt and pepper.
Spoon avocado salsa over salmon and serve.

Pan Seared Salmon

Pan Seared Salmon is my go-to for throwing together a quick weeknight meal that is both healthy and delicious. Pair with some rice and oven Roasted Green Beans for a full family meal that is on the table in 20 minutes.

Salmon is one of those foods that just makes you feel good eating. With all the health benefits associated with salmon, it’s no wonder why.

Reasons you should put salmon in your healthy diet:

Rich in Omega 3 fatty acids. Omega 3 fatty acids have a wide range of health benefits from managing heart disease and lowering blood pressure just to start.
Salmon is rich in protein.
High in the B vitamins which play a role in your body from head to toe.
Good source of potassium.
Contains the antioxidant, Astaxanthin, which benefits the heart, brain and skin.

Pan Seared Salmon

Today, I am just sharing how I pan sear salmon with some olive oil, salt, pepper and a squeeze of lemon. You can take this basic recipe and create all kinds of different flavors from it. Make a creamy sauce, add herbs or honey or brown sugar. There are so many possibilities. Let me know what your favorite flavor combinations are in the comments below.

Also check out Lemon Garlic Salmon for a recipe to bake in the oven.

Pan Seared Salmon

Pan Seared Salmon is my go-to for throwing together a quick weeknight meal that is both healthy and delicious. Pair with some rice and oven Roasted Green Beans for a full family meal that is on the table in 20 minutes.

1 tablespoon olive oil
1 pound salmon, wild caught or farm raised (my favorite is wild caught sockeye)
Pinch of salt
Pinch of cracker pepper
1/2 lemon

Preheat a large non -stick pan on the stove top on a medium heat.
Cut your salmon into 4 even portions. Leave skin on and remove any bones.
Salt and pepper each side.
Once the pan is hot, drizzle a tablespoon of olive oil in pan followed by your salmon placing it skin side up first. Cook for 3 minutes.
Flip the salmon and cook another 4 minutes.
Squeeze a lemon wedge over each portion.
Serve. The skin will still be on the salmon, you can easily remove it before serving or serve with skin on.

Pan Seared Salmon

1 tablespoon olive oil
1 pound salmon, wild caught or farm raised (my favorite is wild caught sockeye)
Pinch of salt
Pinch of cracker pepper
1/2 lemon

Preheat a large non -stick pan on the stove top on a medium heat.
Cut your salmon into 4 even portions. Leave skin on and remove any bones.
Salt and pepper each side.
Once the pan is hot, drizzle a tablespoon of olive oil in pan followed by your salmon placing it skin side up first. Cook for 3 minutes.
Flip the salmon and cook another 4 minutes.
Squeeze a lemon wedge over each portion.
Serve. The skin will still be on the salmon, you can easily remove it before serving or serve with skin on.

Pan Seared Salmon

1 tablespoon olive oil
1 pound salmon, wild caught or farm raised (my favorite is wild caught sockeye)
Pinch of salt
Pinch of cracker pepper
1/2 lemon

Preheat a large non -stick pan on the stove top on a medium heat.
Cut your salmon into 4 even portions. Leave skin on and remove any bones.
Salt and pepper each side.
Once the pan is hot, drizzle a tablespoon of olive oil in pan followed by your salmon placing it skin side up first. Cook for 3 minutes.
Flip the salmon and cook another 4 minutes.
Squeeze a lemon wedge over each portion.
Serve. The skin will still be on the salmon, you can easily remove it before serving or serve with skin on.

Sweet ‘N’ Spicy Baked Salmon

Sweet ‘N’ Spicy Baked Salmon with honey and a bit of sriracha, garlic and soy sauce. Simple, healthy and quick meal that pairs well with rice and broccoli.

There are only a few meals in my family that everyone can agree on. Salmon is one of those. My son is against Italian food in general. I know, there might be something seriously wrong with him but I’m hoping he gets over it soon. My daughter is only 2 so she has a hard time chewing some foods or they are just too messy for my patience level. Thank goodness for salmon though! Salmon is great because you can use so many different marinades to get different flavors your family enjoys, it is healthy, quick to prepare and cook, and it tastes amazing!

I have talked about how to pick out salmon a few times here on the blog. Check out the Lemon Garlic Salmon. I recommend buying a wild caught salmon and look for a bright and vibrant pink color. Salmon should not have a strong scent or a dull greyish tint. When my store has wild caught Sockeye, I buy it! One of my favorites.

Sweet ‘N’ Spicy Baked Salmon tastes both a little sweet and a little spicy. Duh, Amber. Honey always adds the perfect amount of sweetness when cooking. Sriracha brings in a bit of heat but is not overwhelming. If you want it extra spicy, add more sriracha. Soy sauce and garlic are also added into the marinade to give more flavor and a bit of an Asian cuisine taste profile. Garnish the salmon with any kind of herb you like. I sprinkled some parsley on top today because that is what I had on hand. Scallions would have also be a nice touch.

You may notice that I almost always leave the skin on the salmon when cooking and I cook the entire fillet. It just makes life a little easier. The skin pulls right off after cooking and it is easier to portion out the kids dinner and the adults dinner from a large fillet. If you like the skin off before cooking or in pre portioned sections before cooking, go for it. Make sure to put some marinade or olive oil on both sides of the fish if removing the skin.

Sweet 'N' Spicy Baked Salmon

1.5 pounds fresh wild caught salmon
2 tablespoons sriracha
1/4 cup honey
1/4 cup soy sauce, low sodium
2 garlic cloves, minced
1 tablespoon olive oil
Parsley, chopped to garnish (optional)

Line a baking sheet with foil.
Pre heat oven to 350 degrees.
Place the salmon on top with the skin side down.
In a medium bowl, add sriracha, honey, soy sauce, minced garlic cloves and olive oil. Mix well.
Pour mixture over salmon. (you may also marinate the salmon 20 minutes to 2 hours)
Place salmon in oven for 20 minutes.
Garnish and serve.

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20 Recipes for Fish “Fry” Friday’s

20 Recipes for Fish “Fry” Friday’s! I rounded up some of the best fish recipes on the web just for you. Here are some amazing options for healthier cooking of fish. Salmon to cod, oven baked to pan fried, pastas so fish cakes.

Whole Baked Fish at Home by Bacon is Magic. Super simple recipe to cook the whole fish. How much do you love this websites name?

Sweet Chili Salmon with Sesame Seeds from Emma Eats and Explores with honey, garlic, red chili and sesame seeds.

Easy Fish Recipe for the SCD Diet by Thirty Something Supermom. This recipe is for any type of fish!

Smoked Salmon Potato Cakes by Savory Tooth will a spicy dill garlic dip.

Panko Crusted Oven Fried Rockfish Fillets from Renee Nicole’s Kitchen. Looks like a perfect family friendly dinner option.

The Crispy Baked Cod Sandwich from here at Simply Made Recipes.

Salmon Marsala from The Jenny Evolution. I am literally drooling over this dish.

Crusted Cayenne & Lemon Salmon from My Heavenly Recipes.

More fish recipes you need to try:

Fish and Chips from A Small Town Woman

Grilled Plank Salmon from More or Less Cooking

Fresh & Easy Fish Tacos from Everyday Savvy

Leaky Cauldron Fish & Chips from The Starving Chef

Tuna Burgers from An Italian in My Kitchen

Crab Stuffed Salmon from Wholesome Yum

Homemade Fish Chunks from The Culinary Jumble

Caribbean Cod from Wanna Bite

Baked Haddock with Horseradish Topping from Ann’s Entitled Life

Savory Tuna Sandwich Cake from Happy Foods

Salmon Tagliatelle from Masala Herb

The Very Best Fish Recipe Ever from Living Well Spending Less

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Crispy Baked Cod Sandwich

Crispy Baked Cod Sandwich are in season! Lent is right around the corner and fish fry’s are going to be popping up at all the churches around Cincinnati on Friday nights. I wanted to create a fish sandwich that was baked, instead of fried, to accommodate those participating in lent and for those who just like a good fish sandwich.

I rarely cook foods that are fried. Of course, there are some foods that just are not the same without that deep fried layer but this is one that tastes pretty darn good without it. The panko coating gives the sandwich that nice crisp and has some extra seasonings to spice it up just a pinch. The boom boom sauce gives it that extra heat. If you don’t enjoy spicy as much as my family, you can make a tartar sauce or just put a little bit of mayonnaise instead.

Last month, you may remember the Baked Avocado Tacos with boom boom sauce. The crispy baked cod sandwich is very similar in preparation. This boom boom sauce is so good, I think I create recipes just for an excuse to make the sauce.

The only tips I have for you to create a really delicious baked cod sandwich is :

buy a fish that is absolutely fresh
Pack in as much of the panko mixture as you can for each cod piece to get that crispy texture

Crispy Baked Cod Sandwich

1.5 pounds fresh cod
3/4 cup flour
3 eggs, beaten
1.5 cup panko
1 teaspoon cayenne
1 teaspoon garlic powder
salt
pepper
hamburger buns of choice
cabbage
lime (optional)
Boom boom sauce
1/4 cup mayonnaise
1 tablespoon ketchup
1 tablespoon Sriracha
1 tablespoon chili sauce

Pre heat oven to 375 degrees.
Gather ingredients, measuring cups, 4 bowls, baking sheet, whisk, knife and cutting board.
Set up 3 bowls. Bowl #1 with the flour. Bowl #2 with 3 eggs that were beaten with the whisk well. Bowl #3 mix panko, cayenne, garlic powder, pinch of salt and pepper. Set bowls up in order of 1-2-3.
Cut your cod into sandwich size chunks. If the cod is extra wide, you may want to fillet the fish to be thinner.
Take each piece of cod and cover with flour in bowl #1, then in the egg of bowl #2, followed by the panko coating mixture.
Set onto the baking sheet and complete each piece of cod the same way. Make sure to get a lot of the panko mixture on the cod for that nice crunch.
Bake for 30-35 minutes.
As the cod bakes, start your sauce and chop the cabbage.
Make the boom boom sauce. Grab a bowl and add mayo, ketchup, chili sauce and sriracha. Give a good mix.
Assemble your baked cod sandwiches with the bun, cabbage, a piece of cod, a squeeze of lime (optional), and a drizzle of boom boom sauce.
Enjoy!

Lemon Garlic Salmon

Lemon Garlic Salmon is a favorite in my household that even my children love! Lemon Garlic Salmon is a very simple way to prepare your fish and turns out with a light lemon flavor with a hint of garlic.

I frequently cook this salmon when friends or family come over for dinner and it is always a huge hit that these guests request on their return visits. Lemon Garlic Salmon is a great recipe for beginner cooks or the more advanced. Sometimes, when we are in a garlic mood we will finely slice the garlic to make garlic “chips” on top. The photos show the garlic minced today. Cook up some fresh green beans and homemade mashed potatoes on the side and enjoy!

When shopping for salmon, pick a fish with vibrant color and we prefer a fresh, wild caught over a farm raised. Look for a Sockeye or Chinook, although they are both seasonal so it is not always an option. I was raised in the Northwest where we are a little snobby about our salmon and the Sockeye is always my first pick if available. Why wild caught? We eat a lot of salmon and there is a difference in taste but more importantly, farm raised can have chemicals, hormones and dyes in the fish. When choosing a farm raised salmon, eat sparingly for those reasons.

Lemon Garlic Salmon

1.5 pounds fresh wild caught salmon
3 lemons
1 tablespoon olive oil
2 garlic cloves
salt
pepper

Gather ingredients, baking sheet, aluminum foil, garlic press, knife to cut lemons.
Pre heat oven to 350 degrees.
Cover the baking sheet with aluminum foil. Lay the salmon on the baking sheet with skin side down.
Run your fingers over the top of the fish to feel for any bones the butcher may have missed and remove these bones if any are found.
Using your hands, rub a tablespoon of olive oil over the entire fish making sure not to miss any spots.
Wash hands.
Salt and pepper salmon to desired amount.
Mince the 2 cloves of garlic evenly on salmon. You can also very finely chopped the garlic into small garlic chips which I only recommend doing if you really LOVE garlic like me.
Cut a lemon in half and squeeze half the lemon over top of salmon. You may squeeze the whole lemon if you want more lemon flavoring.
Finely slice the other 2 lemons and cover the entire salmon evenly. Don't worry about covering the fish with foil on the top, the lemon will keep the salmon nice and moist through cooking.
Put into oven for 20 minutes. If you bought a larger fish I would leave in the oven for 25 minutes. To check if salmon is done, put a fork in the middle and it should be slightly flakey.
Salmon is ready to serve!

Preparation time: 5 minutes
Cook time: 20 minutes

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fish

Salmon with Avocado Salsa