Why You’ll Love This Avocado Salmon Salad

• It’s a powerhouse of flavor and texture. You get the rich, buttery taste of the salmon playing off the creamy avocado, all cut through by the sharpness of red onion and the fresh zing of lime. Every single bite is interesting.
• It’s incredibly quick and simple to prepare. Honestly, the most time-consuming part is waiting for the salmon to cook. The rest is just a bit of chopping and whisking—it’s the perfect solution for a healthy meal when you’re short on time but don’t want to compromise on taste.
• It’s endlessly adaptable. Not a fan of cilantro? Use dill or parsley. Want more crunch? Throw in some toasted pine nuts or sunflower seeds. This recipe is a fantastic template that you can make your own.
• It feels like a treat. Let’s be honest, salmon and avocado have a luxurious feel to them. This salad turns everyday ingredients into something that feels special and restaurant-worthy, without any of the fuss.

Ingredients & Tools

• 2 (6-ounce / 170 g) salmon fillets, skin-on or skinless
• 1 tbsp olive oil
• 1/2 tsp sea salt, divided
• 1/4 tsp black pepper
• 2 large ripe but firm avocados
• 1/2 small red onion, thinly sliced
• 1/4 cup fresh cilantro leaves, roughly chopped
• 1 lime, juiced (about 2 tbsp)
• 2 tbsp extra virgin olive oil
• 1 tsp honey or maple syrup
• 1 small jalapeño, seeded and finely diced (optional)

Tools: A medium skillet (non-stick or cast-iron works great), a small mixing bowl, a sharp knife, and a cutting board.

The quality of your ingredients really shines here, so it’s worth getting the good stuff. Fresh, wild-caught salmon has a superior flavor, and using a ripe-but-firm avocado ensures it holds its shape in the salad instead of turning to mush. A little goes a long way!

Serves: 2 | Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

• Salmon Temperature Matters. Take your salmon out of the fridge about 15-20 minutes before cooking. Letting it come closer to room temperature helps it cook more evenly, preventing a overcooked outside and a cold center.
• How to Pick the Perfect Avocado. You’re looking for an avocado that yields slightly to gentle pressure but doesn’t feel mushy. If it’s rock hard, it will be tasteless; if it’s too soft, it’ll be a mess to cube. A little patience pays off!
• Don’t Skip the Acid. The lime juice is non-negotiable. It not only creates the dressing but also helps prevent the avocado from oxidizing and turning brown too quickly. Freshly squeezed is always best.
• To Skin or Not to Skin? I prefer cooking salmon with the skin on—it gets wonderfully crispy and protects the flesh. You can easily flake it off after cooking. But skinless works perfectly fine if that’s what you have.

How to Make Avocado Salmon Salad

Serving Suggestions

Complementary Dishes

• Simple Arugula Salad — A bed of peppery arugula adds a lovely base that soaks up any extra dressing and adds another layer of freshness.
• Toasted Sourdough or Crusty Bread — Perfect for scooping up every last bit of the salad. The crunch contrasts beautifully with the soft textures.
• Grilled Asparagus — The smoky, charred flavor of asparagus is a classic partner for salmon and makes the meal feel more substantial.

Drinks

• A Crisp Sauvignon Blanc — The citrus notes in the wine mirror the lime in the dressing and cut through the richness of the fish and avocado.
• Sparkling Water with Lime — A non-alcoholic option that keeps things light, fizzy, and refreshing, enhancing the zesty flavors of the dish.
• Iced Green Tea — Its slight bitterness and clean finish provide a palate-cleansing effect that works wonderfully with the fat content of the salad.

Something Sweet

• Fresh Berry Bowl — A simple mix of raspberries, blueberries, and blackberries offers a sweet, tart, and light ending that doesn’t feel heavy.
• Lemon Sorbet — Incredibly refreshing and cleansing, it continues the citrus theme and is the perfect palate-cleanser after a rich meal.
• Dark Chocolate Squares — Just a square or two of high-quality dark chocolate (70% or higher) provides a bittersweet finish that contrasts nicely with the salad’s creaminess.

Top Mistakes to Avoid

• Mistake: Using overripe, mushy avocados. This is the number one way to end up with a guacamole-like consistency instead of a chunky salad. You need avocados that are firm enough to hold a cube.
• Mistake: Overcooking the salmon. Dry, tough salmon will ruin the texture of the whole dish. Remember, it will continue to cook a little after you take it off the heat. You want it just opaque and flaky.
• Mistake: Mixing everything too aggressively. I’ve messed this up before too… a heavy hand will mash the avocado and break the salmon into unappetizing shreds. Gentle folds are your best friend here.
• Mistake: Adding the dressing too late. Tossing the avocado in the dressing immediately after cubing it is crucial. The acid in the lime juice acts as a barrier against browning.

Expert Tips

• Tip: Let the salmon cool slightly before flaking. Flaking the salmon when it’s piping hot will cause it to steam and become mushy. Giving it just 5 minutes to rest allows it to firm up slightly, resulting in perfect, clean flakes.
• Tip: For an extra flavor boost, season the avocado directly. After you cube the avocado, sprinkle it with a tiny pinch of salt before adding anything else. This seasons it from the inside out and makes the flavor pop.
• Tip: Make it a grain bowl. Turn this into a more filling meal by serving it over a bed of quinoa, farro, or brown rice. The grains absorb the dressing beautifully and make it a complete lunch.
• Tip: Prep components ahead. You can cook the salmon and make the dressing a few hours in advance. Store them separately in the fridge, then bring to room temperature before assembling the salad for the best texture and flavor.

FAQs

Can I make this Avocado Salmon Salad ahead of time?
You can prep the components ahead, but I highly recommend assembling it just before serving. The avocado will start to brown and soften over time, and the salad is best when the salmon is still slightly warm. If you must make it ahead, combine everything, press a piece of plastic wrap directly onto the surface of the salad to limit air exposure, and refrigerate for no more than 2-3 hours. It will still taste great, but the texture won’t be quite as perfect.

What’s the best way to store leftovers?
Leftovers are a bit tricky because of the avocado. They’ll keep in an airtight container in the fridge for up to a day, but expect the avocado to darken and soften significantly. It’s still perfectly safe to eat and will taste fine, but the visual appeal and fresh texture will be diminished. I really think this is a “make and eat immediately” kind of dish.

Can I use canned salmon instead?
Absolutely! For a quick and budget-friendly version, well-drained canned salmon (preferably wild-caught) works well. Just be sure to flake it and check for any small bones. The texture will be different—more like a traditional salad—but it’s still delicious. You might want to add an extra squeeze of lime to brighten it up.

I’m not a fan of cilantro. What can I use instead?
No problem at all! Fresh dill is a fantastic substitute and pairs wonderfully with salmon. Fresh parsley (either flat-leaf or curly) would also work beautifully, adding a clean, mild herbal note without the polarizing flavor of cilantro. You could even use a combination of chives and mint for something different.

How can I tell when the salmon is perfectly cooked?
The most reliable method is to use an instant-read thermometer. Insert it into the thickest part of the fillet; you’re aiming for 125°F (52°C) for medium-rare or 135°F (57°C) for medium. If you don’t have a thermometer, look for the flesh to turn from translucent to opaque and for it to flake easily when gently pressed with a fork. The salmon will also release white proteins (albumin) when it’s done—this is normal!