Description

This Cajun Salmon Avocado recipe features perfectly seasoned and pan-seared salmon fillets topped with a refreshing avocado and cucumber salsa. The combination of bold Cajun spices with fresh herbs and citrus creates a harmonious flavor profile that is both vibrant and satisfying. Quick to prepare and cook, it makes an ideal healthy dinner option packed with protein and healthy fats.

Ingredients

Scale

For the Salmon

4 pieces salmon fillets (6 oz each), skin-on preferred
4 tsp Cajun seasoning
1 tbsp cooking oil

For the Avocado Salsa

2 avocados, diced
1 cup cucumber, diced
1/4 cup red onion, diced
1/4 cup green onion, chopped
1 jalapeño, finely diced
1 tbsp cilantro, chopped
1 tbsp parsley, chopped
1 tbsp lime juice
1 tbsp lemon juice
Salt to taste

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Instructions

Season the Salmon: Season the salmon fillets evenly on both sides with Cajun seasoning. Meanwhile, dice all the vegetables and herbs needed for the salsa. Allow the salmon to rest for about 3 minutes so the seasoning penetrates while you prepare the salsa ingredients.
Cook the Salmon: Heat the cooking oil in a skillet over medium-high heat. Once hot, add the salmon fillets skin-side down and cook for 3-4 minutes until the skin is golden brown and slightly blackened. Flip and cook the other side similarly, ensuring the salmon is cooked through but remains moist.
Prepare the Avocado Salsa: In a bowl, gently combine the diced avocado, cucumber, red and green onions, finely diced jalapeño, chopped cilantro and parsley, lime juice, and lemon juice. Mix carefully to avoid mashing the avocado, aiming for a fresh and chunky salsa texture.
Season and Serve: Season the avocado salsa with salt to taste. Serve the salsa immediately over the warm pan-seared salmon fillets. Adjust seasoning if needed and enjoy immediately for the best flavor and texture.

Notes

Use skin-on salmon for better texture and to help keep the fillets intact while cooking.
If you prefer less heat, remove the seeds from the jalapeño before dicing.
Ensure the skillet is adequately heated before adding the salmon to get a good sear.
Serve with a side of steamed vegetables or a light salad for a complete meal.
Leftovers can be stored separately: refrigerate cooked salmon and salsa in airtight containers for up to 2 days.