Seared Salmon with Avocado Salsa
Add Preferred SourceIf you’re looking for a fresh, light, and super satisfying dinner, this Seared Salmon with Avocado Salsa hits every mark. It’s fast, flavorful, and perfect for busy weeknights when you still want something that feels special. The salmon gets a golden, crisp sear and the avocado salsa adds a cool, creamy, citrusy contrast that makes every bite pop.
What I love most is that the whole thing comes together in under 30 minutes with simple ingredients and minimal cleanup. It’s naturally gluten-free, low carb, and totally crowd-pleasing and is also great for meal prep or casual entertaining.
Ingredients
For the salmon:
- Salmon fillets– Look for boneless and skinless salmon. These cook the fastest with the least prep. Wild-caught salmon has more flavor than farm-raised, but both work.
- Olive oil – Use regular olive oil, not extra virgin. Extra virgin oil can taste bitter at high searing heat.
- Paprika – I love using smoked paprika. It adds smoky depth. Regular paprika works fine if you don’t have smoked.
- Salt and freshly ground black pepper – Season to taste.
For the avocado salsa:
- Ripe avocados – They should give slightly when pressed but not feel mushy. Overripe avocados will turn the salsa gummy.
- Cherry tomatoes – Grape tomatoes work too. Don’t use large tomatoes—they’ll make the salsa watery.
- Red onion – Dice it small. Yellow or white onion works, but tastes sharper. Red onion is milder and adds color.
- Fresh cilantro – Fresh cilantro only. Dried cilantro has no flavor. If you hate cilantro, skip it or use fresh parsley.
- Juice of 1 lime – Fresh lime juice only. Bottled lime juice tastes flat.
- Salt and pepper – Season to taste.
How To Make Seared Salmon with Avocado Salsa
Scroll down for the full recipe card with exact measurements and printable instructions.
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Start by patting the salmon dry with paper towels. This helps it sear properly and develop a golden crust. I like using fish tweezers to quickly pull out any pin bones before seasoning both sides with salt, pepper, and paprika.
Heat the olive oil in a large nonstick skillet or cast iron pan over medium-high heat. I love my cast iron because it heats evenly and gives the salmon that crispy, restaurant-style finish. Add the salmon fillets skin side down and cook without moving them for 4 to 5 minutes. Flip gently with a fish spatula since it’s thin and flexible, perfect for delicate fillets. Cook for another 3 to 4 minutes, or until the salmon flakes easily with a fork. Remove from heat and let it rest for a minute.
While the salmon is cooking, make the salsa. In a medium bowl, combine diced avocado, cherry tomatoes, red onion, cilantro, and lime juice. I like using a wooden spatula to mix everything together without smashing the avocado. Season with salt and pepper, then gently toss to combine.
To serve, plate the salmon fillets and top with a generous scoop of avocado salsa. Serve right away while it’s all fresh and warm.
Chef Jenn’s Tips
- Use salmon fillets that are roughly the same thickness so they cook evenly.
- If you like heat, add a finely diced jalapeño to the salsa.
- Don’t overmix the salsa—avocados are delicate and you want those chunky bites.
- Let the salmon rest after cooking to keep it juicy and flavorful.
Make It A Meal
Serve with a side of coconut rice, cauliflower rice, or a simple green salad. It also pairs beautifully with grilled asparagus or roasted sweet potatoes. A chilled glass of Sauvignon Blanc or sparkling water with lime rounds it out.
Storage
Leftover salmon and salsa can be stored separately in airtight containers in the fridge for up to 2 days. The avocado salsa is best fresh, but a squeeze of extra lime juice will help keep it from browning if stored briefly.
Seared Salmon with Avocado Salsa
Ingredients
For the salmon:
- 4 salmon fillets about 6 oz each
- 1 tablespoon olive oil
- 1 teaspoon paprika
- salt to taste
- ground black pepper to taste
For the avocado salsa:
- 2 ripe avocados diced
- 1 cup cherry tomatoes quartered
- ¼ cup red onion finely chopped
- ¼ cup fresh cilantro chopped
- juice of 1 lime
- salt
- pepper
Instructions
- Pat salmon fillets dry and season with salt, pepper, and paprika.
- Heat olive oil in a skillet over medium-high heat. Sear salmon skin side down for 4–5 minutes, flip, and cook another 3–4 minutes.
- In a bowl, combine avocado, cherry tomatoes, red onion, cilantro, and lime juice. Season with salt and pepper.
- Top each salmon fillet with avocado salsa and serve immediately.
Notes
Chef Jenn’s Tips
- Use salmon fillets that are roughly the same thickness so they cook evenly.
- If you like heat, add a finely diced jalapeño to the salsa.
- Don’t overmix the salsa—avocados are delicate and you want those chunky bites.
- Let the salmon rest after cooking to keep it juicy and flavorful.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
