Baking seared salmon with a fresh tomato avocado salsa is a meal that shines with color and flavor. This dish brings together the soft and flaky salmon, paired perfectly with a bright and zesty salsa for a quick, satisfying dinner.
This salmon recipe tackles the issues of dryness and lack of flavor common in seafood dishes by providing easy preparation and a fresh salsa.
I’ve found that salmon can be tricky, getting that perfect sear without drying it out can sometimes feel impossible. And when you add the challenge of crafting a salsa that’s both tangy and creamy, it can feel overwhelming. But don’t sweat it; I promise you will find this recipe easy and stress-free, no matter how busy life gets.
This recipe is a real winner for weeknight dinners, taking only about 25 minutes from start to finish. The salmon is deliciously moist with a crispy skin, while the salsa bursts with freshness. I often keep it on hand as a staple because it never fails to impress, and it’s flexible enough for those surprise guests too.
If you want to branch out, my baked salmon with avocado salsa is another great recipe to try!
Table of contents
Why You Will Love This Recipe
- Light and Fresh Flavor , The bright, zesty notes from the lime and fresh cilantro really bring out the flavors in the salmon, making it an enjoyable dish for warm weather meals.
- Creamy Texture , With perfectly ripe avocados in the salsa, you’ll find a satisfying creaminess that contrasts beautifully with the flaky salmon, adding depth to every bite.
- Quick Cooking Time , You can have dinner ready in just 25 minutes, making this dish ideal for weeknight meals or when you want something tasty without spending hours in the kitchen.
- Health-Conscious Option , Packed with nutrients from the salmon and fresh veggies, this dish offers a great way to incorporate healthy fats and protein into your diet.
Seared Salmon with Tomato Avocado Salsa
- Prep Time: 15 minutes
- Cool Time:
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Diet: Low Fat
Description
Delicious seared salmon topped with fresh tomato avocado salsa, perfect for a healthy meal.
Ingredients
- 4 salmon fillets (6-oz size, skin on)
- 2 cups (about 2 medium) avocados, cubed
- 1 cup cherry tomatoes, halved
- 1 ½ tablespoons shallots, diced
- 2 tablespoons cilantro, chopped
- 1 tablespoon extra virgin olive oil
- ½ teaspoon serrano chile, diced
- 1 teaspoon fresh squeezed lime juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Step 1: Preheat Your Oven: Heat the oven to 425°F (218°C) to ensure even cooking of the salmon for a flaky texture.
- Step 2: Room Temperature Salmon: Remove the salmon from the refrigerator about 15 minutes before cooking to allow it to come to room temperature, promoting even cooking without overcooking the exterior.
- Step 3: Prepare the Salsa: In a mixing bowl, combine the cubed avocados, halved cherry tomatoes, chopped cilantro, diced serrano chile, and diced shallots. Whisk together the fresh lime juice with salt and black pepper, then drizzle over the salsa ingredients. Gently stir to combine, taking care to keep the avocado intact.
- Step 4: Season the Salmon: Pat the salmon fillets dry with paper towels. Season both sides evenly with salt and black pepper to enhance the flavor.
- Step 5: Heat the Skillet: Place an oven-safe skillet over medium-high heat. When the skillet is hot, add the extra virgin olive oil. To ensure the pan is ready, splash a few drops of water; they should sizzle immediately.
- Step 6: Sear the Salmon: Place the salmon fillets skin side down in the skillet. Gently press each fillet down to achieve a good sear. Cook for 3 to 4 minutes, watching for the edges to turn golden brown, which indicates it is time to flip. If the salmon sticks to the pan, wait longer until a crust forms.
- Step 7: Finish in the Oven: Flip the salmon and transfer the skillet to the preheated oven. Bake for 2 to 3 minutes more. The salmon should flake easily and reach an internal temperature of about 125°F (52°C) for medium doneness.
- Step 8: Rest and Serve: Remove the skillet from the oven. Let the salmon rest for 5 minutes to allow juices to redistribute, resulting in tender fish. Serve the salmon fillets topped with the fresh tomato avocado salsa.
Notes
- Room Temperature: Store cooked salmon in an airtight container at room temperature for up to 6 hours. Consume promptly for safety.
- Refrigeration: Cool salmon before sealing in an airtight container. Refrigerate at 40°F (4°C) or below for up to 3 days to maintain texture and flavor.
- Freezing: Wrap the salmon tightly in plastic wrap, then place in a freezer-safe container. Freeze at 0°F (-18°C) for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Salmon Searing: Ensure the skillet is properly heated before adding salmon; a sizzling sound upon water drop test indicates readiness. Press fillets gently to avoid curling and ensure even contact with the pan.
- Doneness Checks: Use an instant-read thermometer to check internal temperature; 125°F (52°C) ensures moist medium doneness. If salmon is sticking or tearing, allow an extra minute for crust formation before flipping.
- Texture: Letting salmon rest after cooking allows juices to redistribute and keeps it tender and moist.
- Reheat salmon gently in a low oven or skillet until warmed through to avoid drying out, preferably at 275°F (135°C) for 5-10 minutes, monitoring closely.
- Serve alongside quinoa or a spinach salad tossed with citrus vinaigrette. Grilled asparagus or roasted Brussels sprouts complement this dish well.
- Use as a topping for grain bowls or lettuce wraps, or transform leftovers into salmon tacos or mixed green salads.
- Enhance with a drizzle of lime crema or balsamic glaze and garnish with extra cilantro or avocado slices.
- Replace serrano chile with milder jalapeño or omit for no heat.
- Swap shallots with diced red onion or green onion to suit taste preferences.
- Try varying tomatoes; Roma or heirloom tomatoes provide different texture and flavor profiles.
- Select salmon fillets that are firm with bright pink color and no fishy odor. Copper River or wild-caught examples offer robust flavor.
- Use ripe but firm avocados that yield slightly under gentle pressure to avoid mushy salsa.
- Choose ripe, juicy tomatoes for vibrant flavor but firm enough to hold shape when halved.
- Fresh-squeezed lime juice improves brightness and depth compared to bottled alternatives.
- Fresh cilantro should be bright green with no wilting or dark spots for best flavor and appearance.
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Salmon fillets: Look for firm, bright pink fillets with no fishy odor. Sustainable farmed or wild-caught varieties, like Copper River salmon, pack in flavor for this dish.
- Tomatoes: Opt for ripe, juicy tomatoes such as Roma or heirlooms for vibrant taste. Check for good color and a slightly firm texture to avoid mushiness.
- Avocado: Choose ripe avocados that yield slightly to gentle pressure. They add creaminess and balance the dish, just don’t use any that are overly soft.
- Red onion: Fresh, crisp red onions are a must! Their sharpness complements the salsa wonderfully. Avoid any that feel soft or have dark spots.
- Lime juice: Fresh-squeezed lime juice brightens the whole dish! Make sure to roll the lime on the countertop first to release more juice.
- Cilantro: Go for fresh, vibrant cilantro. It adds a refreshing kick to the salsa. Wilting leaves are a sign it’s past its prime, stick with the bright green stuff.
- Olive oil: Use a good-quality extra virgin olive oil for drizzling. It’ll enhance flavors without overpowering the dish. Look for a green tint to ensure freshness.
- Salmon fillets: Look for firm, bright pink fillets with no fishy odor. Sustainable farmed or wild-caught varieties, like Copper River salmon, pack in flavor for this dish.
- Tomatoes: Opt for ripe, juicy tomatoes such as Roma or heirlooms for vibrant taste. Check for good color and a slightly firm texture to avoid mushiness.
- Avocado: Choose ripe avocados that yield slightly to gentle pressure. They add creaminess and balance the dish, just don’t use any that are overly soft.
- Red onion: Fresh, crisp red onions are a must! Their sharpness complements the salsa wonderfully. Avoid any that feel soft or have dark spots.
- Lime juice: Fresh-squeezed lime juice brightens the whole dish! Make sure to roll the lime on the countertop first to release more juice.
- Cilantro: Go for fresh, vibrant cilantro. It adds a refreshing kick to the salsa. Wilting leaves are a sign it’s past its prime, stick with the bright green stuff.
- Olive oil: Use a good-quality extra virgin olive oil for drizzling. It’ll enhance flavors without overpowering the dish. Look for a green tint to ensure freshness.
Recipe Tips
- If salmon sticks to the pan, ensure it’s hot enough by splashing water in; it should sizzle immediately before adding the fish.
- For uneven cooking, bring salmon to room temperature for 15 minutes prior to cooking, allowing for a consistent sear and doneness.
- When salmon fillets don’t flip easily, wait until they develop a golden crust, approximately 3-4 minutes. This prevents tearing the flesh.
- If the salmon lacks color, increase heat for the last minute of cooking, monitoring closely to avoid burning the exterior.
- For perfectly cooked salmon, use an instant-read thermometer; look for an internal temperature of 125°F for medium doneness and moisture.
Serving Suggestions
Serve with quinoa or a spinach salad tossed with citrus vinaigrette. You might also enjoy alongside grilled asparagus or roasted Brussels sprouts.
Add to grain bowls or lettuce wraps for a light meal. Use to make salmon tacos or a salmon salad with mixed greens.
Top with lime crema or a drizzle of balsamic glaze for added flavor. Garnish with extra cilantro or avocado slices for a fresh finish.
Recipe variations
- You can use skin-on salmon fillets weighing about 6 ounces each for searing; this helps protect the fish and adds flavor during cooking.
- Add ½ teaspoon diced serrano chile along with 1 ½ tablespoons diced shallots to the tomato avocado salsa to introduce a mild heat and onion flavor.
- Either fresh cherry tomatoes or regular tomatoes can be used, ensuring they are halved or chopped similarly to keep the salsa consistent.
- If preparing for more servings, double the recipe using 8 salmon fillets and 2 tablespoons of olive oil, cooking the salmon in batches for even searing.
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How to Store?
To keep your seared salmon fresh and delicious, follow these storage tips:
Room Temperature: Place in an airtight container and store at room temperature for up to 6 hours. Consume promptly to maintain safety.
Refrigeration: Use an airtight container and refrigerate at 40°F or below for up to 3 days. Cool before sealing to preserve texture.
Freezing: Wrap the salmon tightly in plastic wrap, then in a freezer container; freeze at 0°F for up to 2 months. Thaw in fridge overnight.
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