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This Avocado Lime Salmon combines rich, buttery fish with bright lime and creamy avocado for a vibrant meal. It’s restaurant-quality but comes together in under 20 minutes with minimal effort. The colors and flavors make this Avocado Lime Salmon a showstopper for any night.

Why You’ll Love This Avocado Lime Salmon

Fast & foolproof: Ready in 20 minutes for a special, nourishing meal.
Dynamic flavor combo: Rich salmon balances sharp lime and creamy avocado perfectly.
Endlessly versatile: Serve over greens, with rice, or in tacos to match your craving.
Visually stunning: Vibrant green topping against pink salmon looks impressive.

Ingredients & Tools

2 salmon fillets (about 6 oz / 170 g each), skin-on or skinless
2 tbsp olive oil, divided
1 large, ripe avocado
1 lime (you’ll need zest and juice)
1/4 cup finely chopped red onion
2 tbsp freshly chopped cilantro
1 small jalapeño, seeded and minced (optional)
1/2 tsp garlic powder
1/4 tsp smoked paprika
Salt and freshly ground black pepper to taste

Tools: A baking sheet, parchment paper (for easy cleanup), a small mixing bowl, a zester or microplane, and a fork for mashing.

Notes: Don’t stress if you’re missing jalapeño or cilantro—this dish is forgiving. But using a really ripe avocado is non-negotiable for that creamy, dreamy texture.

Nutrition (per serving)

Calories:	485 kcal
Protein:	35 g
Fat:	36 g
Carbs:	9 g
Fiber:	5 g

Serves: 2 | Prep Time: 10 minutes | Cook Time: 10-12 minutes | Total Time: 22 minutes

Before You Start: Tips & Ingredient Notes

Is your avocado ripe enough? Give it a gentle squeeze near the stem; it should yield slightly but not feel mushy. If it’s rock hard, it’s not ready, and if your thumb sinks in, it’s overripe.
What’s the deal with salmon skin? I prefer to cook salmon with the skin-on as it helps protect the delicate flesh from direct heat, keeping it incredibly moist. You can easily slide a spatula between the skin and flesh to serve it skinless if you prefer.
Don’t skip the zest! The lime zest is packed with aromatic oils that give the avocado topping an incredible, fragrant punch that the juice alone can’t provide. A little goes a long way.
How to choose your salmon. Look for fillets that are bright in color, firm to the touch, and have a fresh, oceanic smell. If they smell overly “fishy,” they’re past their prime.

How to Make Avocado Lime Salmon

Step 1: First, preheat your broiler on high and position a rack about 6 inches from the heat source. Line a baking sheet with parchment paper—this isn’t just for easy cleanup; it also prevents the salmon from sticking and tearing when you try to lift it. Pat your salmon fillets completely dry with a paper towel. This is a crucial step for getting a nice sear instead of a steam. Place them on the prepared baking sheet.

Step 2: Now, let’s season the salmon. Drizzle about one tablespoon of the olive oil over the top of the fillets and rub it in gently with your fingers. You’ll notice the flesh glistening. Season generously with salt, black pepper, garlic powder, and the smoked paprika. The smoked paprika adds a subtle, smoky depth that plays so well with the lime. Make sure the seasoning is evenly distributed.

Step 3: It’s broiling time! Slide the baking sheet under the broiler. Now, watch it closely—broilers can vary wildly in intensity. You’re looking for the salmon to become opaque and flaky, and for the top to get a few beautiful, slightly charred spots. This should take about 8-10 minutes for fillets that are about an inch thick at the thickest part. You can check for doneness by gently separating the flakes with a fork in the thickest part; it should be opaque all the way through.

Step 4: While the salmon is cooking, let’s make that glorious avocado topping. Cut your avocado in half, remove the pit, and scoop the flesh into a small bowl. Add the remaining tablespoon of olive oil, the juice of half the lime, and all of the lime zest. Use a fork to mash it all together—you can make it as chunky or as smooth as you like. I prefer a slightly chunky texture for more interest.

Step 5: Now, fold in the finely chopped red onion, cilantro, and the minced jalapeño if you’re using it. The red onion gives a wonderful crunch and sharpness that cuts through the richness. Give it a taste and season with a pinch of salt and pepper. You might want to add a little more lime juice here—it should be nicely balanced between creamy and zesty.

Step 6: Your salmon should be perfectly cooked by now. Carefully remove it from the oven—the handle of the baking sheet will be hot! Let the salmon rest for just a minute on the pan. This allows the juices to redistribute, ensuring every bite is moist. To serve, generously spoon the avocado lime mixture over the top of each warm fillet. The contrast of the warm, flaky fish and the cool, creamy topping is simply divine.

Storage & Freshness Guide

Fridge: Store salmon and avocado topping separately in airtight containers for up to 2 days.
Freezer: Freeze cooked salmon (without topping) for up to 1 month; thaw in fridge before reheating.
Reviving: Reheat salmon gently in a toaster oven or air fryer at 275°F; avocado topping is best fresh.

Serving Suggestions

Complementary Dishes

Cilantro-Lime Rice — The fresh, herby notes in the rice mirror the flavors on the salmon, creating a cohesive and satisfying meal that feels complete.
A Simple Arugula Salad — The peppery bite of arugula dressed with just a squeeze of lemon and a drizzle of olive oil provides a light, crisp counterpoint to the rich fish.
Grilled Asparagus — There’s something about the smoky, charred flavor of asparagus that pairs perfectly with the salmon’s savory notes and the bright avocado.

Drinks

A Crisp Sauvignon Blanc — This wine’s characteristic citrus and grassy notes are a match made in heaven for the lime and herbal elements in the dish.
Sparkling Water with Lime — For a non-alcoholic option, the effervescence cleanses the palate beautifully between bites of the rich salmon and avocado.
A Light Mexican Lager — The crisp, clean finish of a cold lager cuts through the fat of the salmon and refreshes your taste buds.

Something Sweet

Mango Sorbet — The tropical, sweet-tart flavor of mango is a fantastic way to end the meal, continuing the fruity theme without feeling too heavy.
Key Lime Pie — Double down on the citrus! A small, creamy slice of key lime pie feels like a natural and decadent progression from the main course.
Fresh Berries with Whipped Cream — Sometimes simple is best. A bowl of mixed berries provides a fresh, slightly sweet finish that doesn’t overwhelm.

Top Mistakes to Avoid

Overcooking the salmon. This is the cardinal sin with any salmon recipe. Overcooked salmon becomes dry and chalky. Remember, it continues to cook a bit after you take it out of the oven, so pull it when it’s just slightly under your desired doneness.
Making the avocado topping too far in advance. Avocado browns quickly when exposed to air. Make the topping right before you’re ready to serve to keep it that beautiful, vibrant green color.
Not tasting the avocado mixture as you go. Limes vary in juiciness and avocados in size. Always taste and adjust the seasoning—you might need more salt, lime, or even a pinch of chili flakes for heat.
Using a dull knife to chop the red onion. A sharp knife causes less cell damage, which means less of that harsh, sulfuric bite from the onion, resulting in a milder, sweeter flavor in your topping.

Expert Tips

Tip: For an extra flavor boost, marinate the salmon in the lime juice, olive oil, and spices for 15-20 minutes before broiling. The acid in the lime juice will gently “cook” the outer layer of the fish, resulting in an even more tender texture and deeper flavor penetration.
Tip: If your avocado is a little underripe, add a tiny drizzle of extra virgin olive oil to the mash. This will help mimic the creamy mouthfeel you’re missing and save the dish.
Tip: To get picture-perfect slices of salmon, use a very sharp, thin-bladed knife and dip it in hot water before making each cut. The warm blade will glide through the flesh cleanly without shredding it.
Tip: If you don’t have a broiler or prefer not to use it, you can pan-sear the salmon. Heat a tablespoon of oil in a non-stick skillet over medium-high heat and cook the fillets skin-side down for 4-6 minutes, then flip and cook for another 1-2 minutes for a gorgeous crispy skin.

FAQs

Can I make this with frozen salmon?
Absolutely! The key is to thaw it properly. The best method is to move it from the freezer to the refrigerator the night before. Never thaw salmon at room temperature or in warm water, as this can compromise its texture and make it mushy. Once fully thawed and patted dry, you can proceed with the recipe as written.

How do I store and reheat leftovers?
Store the salmon and avocado topping separately in airtight containers in the fridge for up to two days. To reheat the salmon, I highly recommend using an air fryer or a toaster oven at a low temperature (around 275°F / 135°C) for a few minutes to gently warm it without drying it out. The microwave will almost certainly overcook it. The avocado topping is best eaten fresh but will keep for a day if you press plastic wrap directly onto its surface to limit air exposure.

What can I use instead of cilantro?
I know cilantro can be a divisive herb! If you’re not a fan, fresh dill or even flat-leaf parsley would be wonderful substitutes. Dill will bring a lovely, mild anise-like flavor, while parsley will add a fresh, clean taste without the polarizing soapy note that some people detect in cilantro.

Is the jalapeño really necessary?
Not at all! It’s entirely optional and just there for those who enjoy a little kick. If you want the heat without the chunks of pepper, you could add a pinch of red pepper flakes or a dash of your favorite hot sauce to the avocado mash instead. It’s all about customizing the dish to your personal taste.

Can I bake this instead of broiling?
You sure can. Baking will give you a more gentle, even cook but without the slightly charred, caramelized top. Preheat your oven to 400°F (200°C) and bake the seasoned salmon for 12-15 minutes, or until flaky. It will still be delicious, just a different texture on the exterior.

Avocado Lime Salmon

Cost Level $$

Category Salmon Recipes

Difficulty Medium

Cuisine Californian, fusion

Servings 2

Total Time 22 minutes

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Make this easy Avocado Lime Salmon in just 20 minutes! A healthy, flavorful meal with creamy avocado and zesty lime. Get the simple recipe now.

Ingredients

For the salmon:

2 salmon fillets (about 6 oz / 170 g each, skin-on or skinless)
2 tbsp olive oil (divided)
1/2 tsp garlic powder
1/4 tsp smoked paprika
Salt and freshly ground black pepper (to taste)

For the avocado topping:

1 large, ripe avocado
1 lime (you’ll need zest and juice)
1/4 cup finely chopped red onion
2 tbsp freshly chopped cilantro
1 small jalapeño (seeded and minced (optional))

Instructions

01
First, preheat your broiler on high and position a rack about 6 inches from the heat source. Line a baking sheet with parchment paper—this isn't just for easy cleanup; it also prevents the salmon from sticking and tearing when you try to lift it. Pat your salmon fillets completely dry with a paper towel. This is a crucial step for getting a nice sear instead of a steam. Place them on the prepared baking sheet.
02
Now, let's season the salmon. Drizzle about one tablespoon of the olive oil over the top of the fillets and rub it in gently with your fingers. You’ll notice the flesh glistening. Season generously with salt, black pepper, garlic powder, and the smoked paprika. The smoked paprika adds a subtle, smoky depth that plays so well with the lime. Make sure the seasoning is evenly distributed.
03
It’s broiling time! Slide the baking sheet under the broiler. Now, watch it closely—broilers can vary wildly in intensity. You’re looking for the salmon to become opaque and flaky, and for the top to get a few beautiful, slightly charred spots. This should take about 8-10 minutes for fillets that are about an inch thick at the thickest part. You can check for doneness by gently separating the flakes with a fork in the thickest part; it should be opaque all the way through.
04
While the salmon is cooking, let’s make that glorious avocado topping. Cut your avocado in half, remove the pit, and scoop the flesh into a small bowl. Add the remaining tablespoon of olive oil, the juice of half the lime, and all of the lime zest. Use a fork to mash it all together—you can make it as chunky or as smooth as you like. I prefer a slightly chunky texture for more interest.
05
Now, fold in the finely chopped red onion, cilantro, and the minced jalapeño if you're using it. The red onion gives a wonderful crunch and sharpness that cuts through the richness. Give it a taste and season with a pinch of salt and pepper. You might want to add a little more lime juice here—it should be nicely balanced between creamy and zesty.
06
Your salmon should be perfectly cooked by now. Carefully remove it from the oven—the handle of the baking sheet will be hot! Let the salmon rest for just a minute on the pan. This allows the juices to redistribute, ensuring every bite is moist. To serve, generously spoon the avocado lime mixture over the top of each warm fillet. The contrast of the warm, flaky fish and the cool, creamy topping is simply divine.