Ingredients

4 (6-ounce) salmon fillets, skin-on or skinless

2 tablespoons olive oil

Salt, to taste

Freshly ground black pepper, to taste

1 tablespoon smoked paprika

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon cayenne pepper

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon white pepper

2 ripe avocados, diced

½ small red onion, finely diced

¼ cup fresh cilantro, finely chopped

1 jalapeño, seeded and minced

1 clove garlic, minced

Juice of 1½-2 limes (approx. 3-4 tablespoons)

½ teaspoon lime zest

¼ teaspoon salt

Pinch of black pepper

Extra fresh cilantro sprigs (for garnish)

Lime wedges (for garnish)

Instructions

Step 1: Rinse salmon fillets and pat them thoroughly dry. Remove any pin bones. In a small bowl, combine smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, salt, black pepper, and white pepper to make the Cajun seasoning. Whisk well. Lightly brush salmon with ½ teaspoon olive oil, then generously rub the Cajun seasoning over all sides. Set aside.

Step 2: Prepare the avocado-lime salsa by dicing avocados into ¼ to ½ inch cubes and placing them in a bowl. Add the finely diced red onion, chopped cilantro, minced jalapeño, and minced garlic. Zest ½ teaspoon lime zest into the bowl, then add the lime juice. Season with ¼ teaspoon salt and a pinch of black pepper. Gently fold all ingredients together until just combined. Taste and adjust seasoning if needed. Set aside.

Step 3: Heat a large, heavy-bottomed skillet over medium-high heat for 2 to 3 minutes. Add 2 tablespoons olive oil. When hot, carefully place seasoned salmon fillets skin-side down (or one side down if skinless) into the pan. Sear for 3 to 5 minutes until the skin is crispy and golden. Flip salmon and cook for another 2 to 4 minutes until desired doneness is reached (internal temperature 135-145°F / 57-63°C). Remove salmon to a plate and let rest for 3 to 5 minutes.

Step 4: To serve, place a cooked Cajun salmon fillet on each plate. Spoon a generous amount of the avocado-lime salsa over the top. Garnish with extra cilantro sprigs and lime wedges. Serve immediately.

Tips & Variations

For a milder salsa, reduce or omit the jalapeño or leave in the seeds for extra heat.

If fresh limes aren’t available, use fresh lemon juice as a substitute in the salsa.

Try grilling the salmon instead of pan-searing for a smoky flavor.

Serve with a side of steamed rice or a light green salad for a complete meal.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon. Make sure to thaw it completely and pat it dry before seasoning and cooking to achieve the best texture and flavor.

How spicy is this dish?

This recipe has a moderate heat level thanks to the cayenne in the seasoning and jalapeño in the salsa. You can adjust the spice to your preference by reducing or removing the cayenne and jalapeño.