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
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.
For Christmas this year, I finally received a pressure cooker! You know what that means?
Do you own a 
It is time for 
I wasn’t aware of this but a large percentage of cranberries produced are from Oregon and this time of year, cranberries are everywhere! You can’t have a Thanksgiving or Christmas dinner without a cranberry dish. I chose to make this Cranberry Poblano Relish and Cream Cheese Dip using Ali’s relish recipe for the simplicity, spice and in spirit of the season.
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 
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.
2. Create a spot near the family for the dogs to eat. Have an area just for the dogs where the children are not allowed to go and bother them eating. Set up their bowls, maybe some placements under the bowls in case of spills. I have tried over and over again to separate the dogs from one another but they end up on top of each other regardless. Chance eats about 3/4 of his bowl and then lays down to wait for Bella to finish eating and then polishes off all the food. I guess they have it all worked out amongst themselves. The important thing is that nobody is going over to them while eating and the kids aren’t sticking their fingers in the food and disrupting dinnertime. Let the dogs relax in their own space.
There are really no special tips and tricks for this recipe. It is crazy easy to throw together. Just make sure to use all fresh ingredients. Mushy tomatoes or cilantro that isn’t green and bright, could kill the taste. If your lime isn’t very juicy, you can squeeze 2 into the mixture. A nice tip to get the most out of your lime, use the palm of your hand to roll the lime on the counter before cutting and squeezing. I have also popped them into the microwave for 20 seconds to get the most juice possible from them.
