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Cajun Salmon with Avocado and Lime

High protein cajun-spiced salmon topped with fresh avocado-lime mixture, ready in 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 2 fillets salmon approximately 170g or 6 oz each
  • 1 tablespoon olive oil
  • 1 teaspoon cajun seasoning
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 medium avocado diced or mashed
  • 2 tablespoons lime juice from about 1 lime
  • 1/4 cup fresh cilantro chopped
  • 1/2 small red onion finely diced (optional)
  • 1/8 teaspoon red pepper flakes optional for extra heat, or to taste

Equipment

  • Oven (for baking method) OR stove (for pan-searing method)
  • Baking sheet and aluminum foil OR large skillet (cast iron or stainless steel)
  • paper towels
  • small mixing bowl
  • Instant-read thermometer (optional but recommended)
  • Thin spatula (for pan-searing method)

Method
 

  1. Choose your cooking method. For baking: Preheat oven to 400°F (205°C) and line a baking sheet with foil. For pan-searing: Heat a large skillet over medium-high heat.
  2. Pat salmon fillets completely dry with paper towels.
  3. Rub olive oil over the flesh side of the salmon. Sprinkle evenly with cajun seasoning, salt, and black pepper, pressing gently to adhere.
  4. For baking: Place salmon skin-side down on prepared baking sheet. Bake for 12-15 minutes (12 minutes for thinner fillets, 15 for thicker) until it flakes easily with a fork and reaches 145°F internally.
  5. For pan-searing: Place salmon flesh-side down in hot skillet. Sear for 3-4 minutes without moving until a golden crust forms. Flip and cook skin-side down for another 3 minutes until cooked through and reaches 145°F.
  6. While salmon cooks, combine diced avocado, lime juice, cilantro, and red onion (if using) in a small bowl. Toss gently to combine, ensuring lime juice coats all avocado pieces.
  7. Remove salmon from heat and let rest for 2 minutes.
  8. Top each fillet generously with avocado-lime mixture. Add red pepper flakes if desired. Serve immediately.

Notes

Cooking Time Note: Total cook time listed (10 minutes) refers to the pan-searing method. The oven-baking method takes 12-15 minutes depending on fillet thickness. Choose the method that works best for your schedule. Storage: Best served fresh. Store cooked salmon and avocado topping separately in airtight containers for up to 2 days. Avocado browns quickly even with lime juice. Reheating: Use a skillet over low heat with a splash of water, covered, for 3-4 minutes. Or microwave at 50% power in 30-second intervals. Salmon is also delicious served cold on salads. Substitutions: Swap salmon for trout or use shrimp (cook 2-3 minutes per side). For milder heat, reduce cajun seasoning to 1/2 teaspoon. Make cajun seasoning substitute by mixing 1/2 tsp paprika, 1/4 tsp each garlic and onion powder, 1/8 tsp cayenne, pinch of thyme and oregano. Pro Tips: Pat salmon very dry for best crust. Don't move fish while searing. Salmon is done at 145°F and should flake easily. Salmon skin is edible when crisped and contains healthy fats, or slide it off after cooking if preferred. For creamier topping, mash avocado and mix with 1 tbsp Greek yogurt.