Baked Salmon With Avocado Salsa – Bright, Fresh, and Weeknight-Friendly

Baked salmon with avocado salsa is one of those dishes that looks impressive but comes together without fuss. The salmon bakes in minutes, and the salsa brings a burst of freshness that balances the richness of the fish. It’s a great option for busy evenings when you want something wholesome that still feels special.

The flavors are clean, the prep is simple, and the result tastes like it came from a good coastal restaurant.

What Makes This Special

This recipe delivers a reliable balance of texture and taste: tender, flaky salmon topped with creamy avocado, juicy tomato, and bright lime. The salsa doubles as both a topping and a side, which keeps the ingredient list short and the prep time low. It’s flexible, too—easy to adapt with extra heat, different herbs, or citrus.

Best of all, you’ll get a satisfying meal without heavy sauces or complicated techniques.

Ingredients

• For the salmon:
• 4 salmon fillets (about 6 ounces each, skin-on or skinless)
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika (or sweet paprika)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin (optional, for warmth)
• 1 lemon, sliced (optional, for baking)
• For the avocado salsa:
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, quartered (or 1 large tomato, diced and drained)
• 1/3 cup red onion, finely diced
• 1 jalapeño, seeded and finely chopped (adjust to heat preference)
• 1/3 cup fresh cilantro, chopped
• Zest of 1 lime
• Juice of 1–2 limes (about 3–4 tablespoons), to taste
• 1–2 tablespoons olive oil
• 1/2 teaspoon kosher salt, plus more to taste
• Freshly ground black pepper, to taste
• To serve (optional):
• Lime wedges
• Cooked rice, quinoa, or a simple green salad

Step-by-Step Instructions

1. Preheat the oven. Set your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it for easy cleanup.
2. Prep the salmon. Pat the fillets dry with paper towels. This helps the seasoning stick and encourages better browning.
3. Season generously. In a small bowl, mix salt, pepper, smoked paprika, garlic powder, and cumin.

   Rub salmon with olive oil, then coat evenly with the spice blend. Place fillets on the baking sheet. Add lemon slices underneath or on top if you like a citrusy aroma.

4. Bake the salmon. Roast for 10–12 minutes, depending on thickness.

   Thicker fillets (1 inch+) may need closer to 14 minutes. The salmon is done when it flakes easily with a fork and the center is just opaque. Avoid overcooking.

5. Make the avocado salsa. While the salmon bakes, combine avocado, tomatoes, red onion, jalapeño, and cilantro in a bowl. Add lime zest, lime juice, olive oil, salt, and pepper.

   Gently toss to coat without smashing the avocado. Taste and adjust acidity and salt.

6. Rest and assemble. Let the salmon rest for 2 minutes after baking. Spoon the avocado salsa over the fillets.

   Serve with lime wedges and your chosen side.

Storage Instructions

Store salmon and salsa separately. Cooked salmon keeps well in an airtight container in the fridge for up to 3 days. The avocado salsa is best fresh but will last about 1 day if pressed flat and covered with plastic wrap directly on its surface to minimize browning.

Reheat gently. Warm salmon in a 275°F (135°C) oven for 10–12 minutes or until just heated through. Microwaving works in short bursts at 50% power, but be careful not to dry it out.

Add fresh lime or a drizzle of olive oil before serving.

Freezing. Freeze cooked salmon for up to 2 months, tightly wrapped. Do not freeze the avocado salsa; it will turn watery and mushy. Make fresh salsa when ready to serve.

Why This is Good for You

Salmon is rich in omega-3 fatty acids, which support heart and brain health and help reduce inflammation.

It’s also a solid source of protein and B vitamins. The avocado adds heart-healthy monounsaturated fats along with fiber, which helps you feel satisfied. Tomatoes and lime bring vitamin C and antioxidants, and the whole dish leans on whole-food ingredients rather than heavy sauces.

It’s a balanced plate that feels light but filling.

Pitfalls to Watch Out For

• Overcooking the salmon. Dry salmon loses its appeal fast. Start checking at 10 minutes and pull it when the center turns just opaque.
• Under-seasoning. Salmon is rich and needs enough salt and spice to shine. Taste the salsa and adjust salt and lime to pop.
• Watery salsa. If using a large tomato, dice it and drain excess juice before mixing to keep the salsa from diluting the flavors.
• Too much acid in the salsa. Lime is bold.

  Start with less, then build to taste. Balance with a drizzle of olive oil and a pinch of salt.

• Unripe or overripe avocados. You want avocados that yield slightly to gentle pressure. Too firm will be bland; too soft will mash.

Recipe Variations

• Spicy Kick: Add 1/2 teaspoon chili powder to the salmon rub and use serrano instead of jalapeño in the salsa.
• Citrus-Herb Twist: Swap smoked paprika for lemon pepper and add fresh dill or parsley to the salsa.
• Mango Avocado Salsa: Replace half the tomato with diced mango for a sweet, tropical edge.
• Garlic-Lime Butter: Melt 2 tablespoons butter with 1 minced garlic clove and a squeeze of lime.

  Brush over salmon in the last 2 minutes of baking for extra richness.

• Grilled Version: Grill salmon over medium-high heat, 4–5 minutes per side, oiling the grates well. The char pairs beautifully with the cool salsa.
• Low-Carb Bowl: Serve over cauliflower rice with extra cilantro and lime.
• Dairy-Free Creaminess: Add diced cucumber to the salsa for extra crunch instead of any creamy sauce.