Introduction

This Cajun Salmon with Avocado Lime Crema is a vibrant and flavorful dish that combines spicy, tangy, and creamy elements. Perfect for a quick weeknight dinner or a healthy lunch, it pairs beautifully with rice, beans, or tortillas for a satisfying meal.

Two thick salmon fillets are cut into five pieces each, arranged in two rows on a wooden board, showing a crispy, dark brown grilled crust on top. A creamy light green sauce with visible green herbs is drizzled evenly over each piece, with the sauce slightly dripping down the sides. Finely chopped green herbs are sprinkled on top of the sauce. On the right side of the board, two halves of a bright green lime add color contrast. The background is a white marbled texture. 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)
2-3 tablespoons water, to thin the crema
Optional for serving: cooked rice, black beans, corn kernels, chopped red onion, diced tomatoes, lime wedges, tortillas, shredded lettuce

Instructions

Step 1: Pat the salmon fillets dry with paper towels. In a small bowl, mix Cajun seasoning, olive oil, lemon juice, garlic powder, smoked paprika, salt, and pepper to form a paste. Rub this mixture evenly over both sides of the salmon.
Step 2: (Optional) Marinate the seasoned salmon in the refrigerator for 15-30 minutes to deepen the flavor.
Step 3: Heat a skillet over medium-high heat and add a tablespoon of olive oil. When the oil shimmers, place the salmon fillets skin-side down (if skin is left on). Sear for 4-5 minutes until the skin is crispy and the salmon releases easily.
Step 4: Flip the salmon and cook for another 3-4 minutes until cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
Step 5: To make the avocado lime crema, combine avocado flesh, sour cream (or Greek yogurt), lime juice, chopped cilantro, minced garlic, salt, and cayenne pepper in a blender or food processor. Blend until smooth.
Step 6: Add water one tablespoon at a time to thin the crema to your desired consistency. Taste and adjust seasoning as needed. Chill for at least 30 minutes if possible.
Step 7: Assemble your dish by flaking the salmon and serving over rice, beans, and corn or in warm tortillas with shredded lettuce, red onion, and diced tomatoes. Drizzle generously with the avocado lime crema and garnish with lime wedges and extra cilantro.

Tips & Variations

For a healthier crema, substitute sour cream with Greek yogurt.
If you prefer a milder flavor, reduce the amount of Cajun seasoning or omit the cayenne pepper in the crema.
Try baking the salmon at 400°F (200°C) for 12-15 minutes or grilling for 4-5 minutes per side as alternative cooking methods.
Serve over cauliflower rice or alongside roasted vegetables for a low-carb option.
To ensure a crispy skin, avoid moving the salmon too much while searing and cook it skin-side down first.

Storage

Store leftover salmon and avocado lime crema separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in a skillet or oven to avoid drying it out. The avocado lime crema is best served cold and should be stirred before use if it has thickened.

How to Serve

Two thick pieces of grilled salmon are placed side by side on a wooden board, each piece cut into four sections to show the orange-pink inside with a crispy, dark brown crust on top. A smooth, light green sauce with tiny dark herb specks is drizzled generously over the salmon in five stripes, pooling slightly on the board. Small green herb pieces are scattered on the sauce and board for garnish. On the right side, there are two halves of a bright green lime with visible texture. In the background, a halved avocado with yellow-green flesh and a dark brown pit is visible. The surface beneath is replaced with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, but make sure to fully thaw and pat the salmon dry before seasoning and cooking to ensure even cooking and better flavor absorption.

How spicy is the Cajun seasoning in this dish?

The Cajun seasoning adds a moderate level of heat and smokiness. You can adjust the amount to suit your taste or use a milder seasoning blend if preferred.