Introduction

This Cajun Salmon Avocado Lime recipe combines perfectly seasoned salmon with a creamy, zesty avocado lime crema. It’s a flavorful and fresh dish that’s versatile enough for bowls, tacos, or plates. Easy to make and full of vibrant tastes, it’s perfect for a weeknight dinner or casual entertaining.

A white plate holds a piece of cooked pink salmon topped with a pale green creamy sauce that looks smooth with small herb bits, garnished with a small sprig of dill. A silver fork is pressing into the salmon’s flaky texture. Behind the salmon is a slice of yellow lemon showing its juicy, textured surface. In front of the salmon, there is a neat row of bright green asparagus spears with a slight shine, showing light grill marks. The plate is set on a white marbled surface with a blurred green cloth under the edge of the plate, photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 (6-ounce) salmon fillets, skin on or off
2 tablespoons Cajun seasoning (store-bought or homemade)
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
2 ripe avocados
1/4 cup sour cream (or Greek yogurt for a healthier option)
1/4 cup fresh lime juice (from about 2 limes)
2 tablespoons chopped cilantro
1 clove garlic, minced
1/4 teaspoon salt, or to taste
1/8 teaspoon cayenne pepper (optional, for a little kick)
2-3 tablespoons water, to thin to desired consistency
Cooked rice (white, brown, or cauliflower rice)
Black beans
Corn kernels
Chopped red onion
Diced tomatoes
Lime wedges
Tortillas (corn or flour)
Shredded lettuce

Instructions

Step 1: Pat the salmon fillets dry with paper towels to ensure a good sear.
Step 2: In a small bowl, combine the Cajun seasoning, olive oil, lemon juice, garlic powder, smoked paprika, salt, and pepper. Mix to form a paste and rub evenly over both sides of the salmon.
Step 3: Optional: Marinate the salmon in the refrigerator for 15 to 30 minutes for enhanced flavor.
Step 4: Heat a large skillet over medium-high heat and add a tablespoon of olive oil, letting it shimmer.
Step 5: Place the salmon fillets in the skillet, skin-side down if applicable. Sear for 4-5 minutes until skin is crispy and golden, and salmon releases easily from the pan.
Step 6: Flip the salmon and cook for another 3-4 minutes until cooked through and flakes easily with a fork (145°F / 63°C internal temperature).
Step 7: Optional alternative cooking methods:
- Baking: Preheat oven to 400°F (200°C). Bake salmon on a parchment-lined sheet for 12-15 minutes.
- Grilling: Preheat grill to medium-high, oil grates, and grill salmon 4-5 minutes per side.
- Air Fryer: Preheat to 400°F (200°C) and cook salmon for 8-10 minutes.
Step 8: Remove salmon from heat and let rest for a few minutes.
Step 9: To make the avocado lime crema, scoop avocado flesh into a blender or food processor.
Step 10: Add sour cream (or Greek yogurt), lime juice, cilantro, minced garlic, salt, and optional cayenne pepper.
Step 11: Blend until smooth and creamy. Thin with water, one tablespoon at a time, to desired consistency.
Step 12: Taste and adjust seasoning as needed. For best flavor, chill crema for 30 minutes before serving.
Step 13: Prepare your base ingredients like rice, black beans, corn, and warm tortillas while the salmon cooks or rests.
Step 14: Gently flake the cooked salmon with a fork.
Step 15: Assemble your dish:
- Bowls: Rice, black beans, corn base topped with flaked salmon, red onion, diced tomatoes, and avocado lime crema. Garnish with lime and cilantro.
- Tacos: Warm tortillas filled with shredded lettuce, salmon, red onion, tomatoes, and crema. Garnish with lime and cilantro.
- Plates: Salmon served alongside rice and beans with a side of avocado lime crema. Garnish with lime and cilantro.
Step 16: Garnish your dish with lime wedges and extra cilantro, serve immediately, and enjoy!

Tips & Variations

For extra smoky flavor, add a pinch of chipotle powder to the Cajun seasoning.
You can swap sour cream with Greek yogurt for a lighter crema with added protein.
Marinate the salmon no longer than 30 minutes to avoid overpowering the fish.
Serve with cauliflower rice for a low-carb option.
Adjust cayenne pepper in the crema to control the heat level.

Storage

Store leftover cooked salmon and avocado lime crema separately in airtight containers in the refrigerator for up to 2 days. The crema may darken slightly but will still taste great; stir before serving. Reheat salmon gently in a skillet or microwave to avoid drying it out.

How to Serve

A thick, light pink cooked salmon fillet forms the base layer on a white plate with embossed edges. The second layer is a creamy, pale green sauce with herb specks, spread evenly over the salmon. On top, there are two lemon slices, one upright near the center and a second partially visible behind it, each garnished with sprigs of fresh green dill. Surrounding the salmon are bright green roasted asparagus stalks arranged around the edge of the plate in an uneven circle. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon fillets for this recipe?

Yes, just be sure to thaw them completely and pat dry before seasoning to ensure even cooking and a nice sear.

How spicy is this Cajun salmon?

The spice level is moderate thanks to the Cajun seasoning; you can adjust heat by adding or omitting cayenne pepper in the crema or choosing a milder seasoning blend.