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
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
- 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
- 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
- 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.