Description

This Zesty Cajun Salmon with Avocado & Lime recipe features perfectly seared salmon fillets coated in a bold Cajun spice blend, topped with a fresh and vibrant avocado-lime salsa. Ready in just 40 minutes, this dish combines smoky, spicy, and citrus flavors for a healthy, satisfying meal that’s perfect for any night of the week.

Ingredients

For the Cajun Salmon:

4 (6-ounce) salmon fillets, skin-on or skinless
2 tablespoons olive oil
Salt, to taste
Freshly ground black pepper, to taste
1 tablespoon smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon cayenne pepper
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon white pepper

For the Avocado-Lime Salsa:

2 ripe avocados, diced
½ small red onion, finely diced
¼ cup fresh cilantro, finely chopped
1 jalapeño, seeded and minced
1 clove garlic, minced
Juice of 1½–2 limes (approx. 3–4 tablespoons)
½ teaspoon lime zest
¼ teaspoon salt
Pinch of black pepper
Extra fresh cilantro sprigs (for garnish)
Lime wedges (for garnish)

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Instructions

Prepare Salmon & Seasoning: Rinse salmon fillets and pat thoroughly dry. Remove any pin bones. In a small bowl, combine smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, salt, black pepper, and white pepper for the Cajun seasoning. Whisk well. Lightly brush salmon with ½ teaspoon olive oil, then generously rub Cajun seasoning over all sides. Set aside.
Prepare Avocado-Lime Salsa: Dice 2 ripe avocados into ¼-½ inch cubes and place in a bowl. Finely dice ½ small red onion, finely chop ¼ cup fresh cilantro, mince 1 seeded jalapeño, and mince 1 clove garlic; add to avocados. Zest ½ teaspoon lime zest into the bowl, then add the juice from 1½–2 limes (3–4 tablespoons). Season with ¼ teaspoon salt and a pinch of black pepper. Gently fold all salsa ingredients together until just combined. Taste and adjust seasoning. Set aside.
Cook Salmon: Heat a large, heavy-bottomed skillet over medium-high heat for 2–3 minutes. Add 2 tablespoons olive oil. Once hot, carefully place seasoned salmon fillets, skin-side down (or one side down if skinless), into the pan. Sear for 3–5 minutes until skin is crispy and golden. Flip salmon and cook for another 2–4 minutes, or until desired doneness (internal temperature 135–145°F / 57–63°C). Remove salmon to a plate and let rest for 3–5 minutes.
Assemble & Serve: Place a cooked Cajun salmon fillet on each serving plate. Spoon a generous amount of the fresh avocado-lime salsa over the top. Garnish with extra cilantro sprigs and lime wedges. Serve immediately.

Notes

Use a thermometer to check salmon’s internal temperature for perfect doneness.
Adjust cayenne pepper to control spice level according to preference.
Make the avocado-lime salsa fresh just before serving to avoid avocado browning.
Salmon skin can be kept on for extra crispiness and flavor or removed if preferred.
Leftover salsa can be served with chips or as a topping for tacos.