This Salmon with Avocado Crema is a restaurant-quality meal that’s surprisingly simple to make. Perfectly seared salmon is topped with a cool, creamy avocado sauce for a dish that feels both indulgent and nourishing. It’s a flavor and texture dream team that comes together in under 30 minutes.

Why You’ll Love This Salmon with Avocado Crema

Flavor & texture dream team: Crispy-skinned salmon meets cool, creamy avocado crema.

Deceptively simple: Most of the work is just blending the sauce and searing the fish.

Incredibly versatile: Serve over rice, with salad, in tacos, or alongside roasted veggies.

Light yet satisfying: Packed with healthy fats to keep you full without feeling heavy.

Ingredients & Tools

• 2 salmon fillets (about 150-180 g each), skin-on
• 1 large ripe avocado
• 60 ml plain Greek yogurt or sour cream
• 1 small lime, juiced (about 2 tablespoons)
• 1 small garlic clove, minced
• 15 g fresh coriander, plus extra for garnish
• 2-3 tablespoons olive oil, divided
• ½ teaspoon ground cumin
• ¼ teaspoon smoked paprika
• Salt and freshly ground black pepper to taste
• Pinch of red pepper flakes (optional, for a little heat)

Tools: A good non-stick or cast-iron skillet, a blender or small food processor, microplane or garlic press, citrus juicer.

Notes: Use the freshest salmon you can find and a perfectly ripe avocado. Greek yogurt adds tang without overpowering the avocado.

Nutrition (per serving)

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

Before You Start: Tips & Ingredient Notes

• Get that skin crispy. The secret is a completely dry skin. Use a paper towel to pat the salmon fillets dry on both sides, especially the skin. Any moisture will steam the skin instead of searing it, and we want that beautiful, crackly texture.
• Ripe avocado is non-negotiable. You need an avocado that’s soft but not bruised. If it’s underripe, your crema will be lumpy and lack flavor. If it’s overripe and brown inside, the crema will taste off. A little goes a long way in getting this right.
• Don’t skip the resting time. Letting the salmon rest for a few minutes after cooking is a small step with a huge payoff. It allows the juices to redistribute throughout the fillet, ensuring every single bite is moist and flavorful, not dry.
• Taste your crema as you go. The lime juice and salt levels can make or break the sauce. Blend your base ingredients, then taste and adjust. You might want more lime for acidity, more salt to make the flavors pop, or more coriander for a fresh, herby kick.

How to Make Salmon with Avocado Crema

Storage & Freshness Guide

• Fridge: Store leftover salmon and crema separately in airtight containers for up to 2 days.
• Freezer: Freeze cooked salmon for up to 2 months. Avocado crema does not freeze well.
• Reviving: Reheat salmon gently in a skillet to maintain texture. Stir crema well before using.

Serving Suggestions

Complementary Dishes

• Cilantro-Lime Rice — The fresh, zesty notes in the rice mirror the flavors in the crema, creating a harmonious and satisfying base that soaks up any extra sauce.
• Simple Arugula Salad — A pile of peppery arugula dressed with just a squeeze of lemon juice and a drizzle of olive oil provides a crisp, bitter counterpoint to the rich, creamy elements on the plate.
• Roasted Asparagus or Green Beans — Their slightly charred, earthy flavor is a fantastic textural contrast and makes the meal feel complete and well-rounded.

Drinks

• A Crisp Sauvignon Blanc — Its citrusy and grassy profile cuts through the richness of the salmon and complements the herbal notes of the coriander in the crema beautifully.
• Sparkling Water with Lime — For a non-alcoholic option, the effervescence is wonderfully palate-cleansing, ensuring each bite of salmon tastes as bright and fresh as the first.

Something Sweet

• Mango Sorbet — The tropical, fruity sweetness of mango is a light and refreshing finish that doesn’t overpower the delicate flavors you’ve just enjoyed from the main course.
• Dark Chocolate-Dipped Strawberries — A few of these offer a rich, bittersweet end to the meal that feels indulgent but not overly heavy.

Top Mistakes to Avoid

• Mistake: Not drying the salmon skin. I’ve messed this up before too, and you end up with soft, rubbery skin instead of that delightful crackle. The paper towel is your best friend here—use it generously.
• Mistake: Moving the salmon too soon. Let the salmon sear undisturbed. If you try to peek or move it before a crust has formed, the skin will tear and stick to the pan. Trust the process and wait for that color change up the side.
• Mistake: Using underripe or overripe avocado. This will throw off the entire texture and flavor of your crema. An underripe avocado won’t blend smoothly, and an overripe one can bring a slightly off, fermented taste.
• Mistake: Overcooking the salmon. Salmon continues to cook after it leaves the pan (carryover cooking). If you cook it until it’s completely opaque in the pan, it’ll be dry by the time you eat it. Pull it off when it’s still a little translucent in the very center.

Expert Tips

• Tip: Use a fish spatula. Its thin, slotted edge makes flipping delicate fish fillets an absolute breeze and helps you get under that crispy skin without tearing it. It’s a small tool that makes a huge difference.
• Tip: Add a splash of water to your crema if needed. If your blender is struggling or the crema is too thick, add a tablespoon of cold water to get it moving. This helps achieve that silky, pourable consistency without diluting the flavor.
• Tip: Infuse your oil for an extra layer of flavor. Before cooking the salmon, gently warm the olive oil with a smashed garlic clove and a spring of thyme or rosemary for a minute. Remove the solids before adding the salmon for a subtly aromatic dish.
• Tip: Make the crema ahead. You can blend the avocado crema up to 4 hours in advance. Press a piece of plastic wrap directly onto the surface to prevent it from browning, and store it in the fridge until you’re ready to serve.

FAQs

Can I make this with frozen salmon?
Absolutely! Just make sure to thaw it completely in the refrigerator overnight. This is key. Once thawed, pat it extra dry with paper towels, as frozen fish tends to release more moisture. You might need to add an extra minute to the cooking time, but the method remains exactly the same.

My avocado crema turned brown. What happened?
Avocados oxidize and brown when exposed to air, just like apples. The lime juice in the recipe helps slow this down, but if it sits out for too long, it will still discolor. To prevent this, make the crema just before serving, or if you must make it ahead, press plastic wrap directly onto the surface to create an airtight seal before refrigerating.

Can I use a different herb instead of coriander?
Of course! While coriander is classic, this recipe is very adaptable. Fresh dill would be lovely with the salmon, or you could use a combination of basil and mint for a brighter, more Mediterranean twist. Just stick to soft, fresh herbs for the best texture and flavor.

How do I know when the salmon is perfectly cooked?
The best way is by touch and sight. Gently press the top of the fillet; it should feel firm but still have a little give, like the base of your thumb when your hand is relaxed. Visually, the color will change from translucent deep orange to a lighter, opaque pink, and it should flake easily. An instant-read thermometer should read about 52-54°C for medium.

What can I do with leftover avocado crema?
Don’t let it go to waste! It’s an incredible condiment. Use it as a spread for sandwiches and wraps, a dip for vegetable crudités or tortilla chips, a topping for tacos or grilled chicken, or even thin it out with a little more lime juice and water to make a vibrant salad dressing.