Ingredients
Equipment
Method
- Pat salmon fillets completely dry with paper towels (this is essential for a golden crust). Rub each fillet with olive oil, then season generously with Cajun seasoning, smoked paprika, salt, and pepper on both sides.
- For pan-seared: Heat a skillet over medium-high heat until properly hot (water should sizzle immediately when dropped in). Cook salmon 4 to 5 minutes per side until it develops a golden crust and flakes easily with a fork. Internal temperature should reach 145°F. For oven-baked: Preheat oven to 400°F (200°C). Arrange seasoned fillets on a lined baking sheet and bake for 12 to 15 minutes until cooked through.
- While the salmon cooks, gently mix diced avocado, lime juice, olive oil, chopped herbs, salt, and pepper in a bowl. Use a light hand to keep avocado chunks intact (mixing too vigorously makes it mushy). Taste and adjust seasoning if needed.
- Let cooked salmon rest for 2 minutes to allow juices to redistribute. Spoon avocado lime mixture generously over each fillet and serve immediately with rice, quinoa, or a fresh salad.
Notes
Important Tips:
• Pat salmon dry before seasoning for best searing
• Do not overcook salmon to keep it moist and flaky
• Use ripe avocados that yield slightly to pressure
• Prepare avocado topping just before serving to prevent browning
• Add chili flakes for extra heat if desired
• Cook skin-side down first if skin is on
• For food safety, ensure internal temperature reaches 145°F Storage:
• Store cooked salmon and avocado topping separately in airtight containers
• Cooked salmon stays fresh in refrigerator for up to 2 days
• Avocado topping best used within 24 hours (press plastic wrap directly on surface to minimize browning)
• Reheat salmon gently in 300°F oven for 5 to 7 minutes
• Prepare fresh avocado topping when serving reheated salmon
• Not recommended for freezing (both salmon and avocado lose ideal texture) Substitutions:
• Fish: Can use mahi-mahi, halibut, or cod (adjust cooking time based on thickness)
• Lime: Can substitute with lemon
• Herbs: Use parsley for milder flavor than cilantro
• Cajun seasoning: Make your own with paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt, and black pepper
• Pat salmon dry before seasoning for best searing
• Do not overcook salmon to keep it moist and flaky
• Use ripe avocados that yield slightly to pressure
• Prepare avocado topping just before serving to prevent browning
• Add chili flakes for extra heat if desired
• Cook skin-side down first if skin is on
• For food safety, ensure internal temperature reaches 145°F Storage:
• Store cooked salmon and avocado topping separately in airtight containers
• Cooked salmon stays fresh in refrigerator for up to 2 days
• Avocado topping best used within 24 hours (press plastic wrap directly on surface to minimize browning)
• Reheat salmon gently in 300°F oven for 5 to 7 minutes
• Prepare fresh avocado topping when serving reheated salmon
• Not recommended for freezing (both salmon and avocado lose ideal texture) Substitutions:
• Fish: Can use mahi-mahi, halibut, or cod (adjust cooking time based on thickness)
• Lime: Can substitute with lemon
• Herbs: Use parsley for milder flavor than cilantro
• Cajun seasoning: Make your own with paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt, and black pepper
