Can I use frozen salmon?

Yes — thaw fully, pat dry, and proceed. Frozen fish tends to release more moisture, so drying well helps.

The Cajun rub packs warmth. Tweak the Cajun amount for mild or fiery. Add cayenne to the crema if you want an extra kick.

Can I make the sauce ahead?

Absolutely. Make the crema up to 24 hours ahead; store chilled and bring to room temp before serving.

How do I get crispy skin?

Dry the skin, heat the pan well, press fillets skin-side down, and don’t flip until the skin releases easily.

Use blackened tofu or grilled portobello with the avocado lime sauce for a plant-forward twist.

Delicious Salmon Recipes With Avocado - Cajun Salmon with Avocado Lime Sauce

Name: Cajun Salmon with Avocado Lime Sauce — Delicious Salmon Recipes With Avocado
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 salmon fillets (about 6 oz each), skin on or off, your choice; 2 tbsp Cajun seasoning (store-bought or your own mix); 1 tbsp olive oil; 1 tbsp lemon juice; 1 tsp garlic powder; ½ tsp smoked paprika; Salt and freshly ground black pepper, to taste; 2 ripe avocados; ¼ cup sour cream (or use Greek yogurt for a lighter version); ¼ cup fresh lime juice (≈2 limes); 2 tbsp chopped cilantro; 1 small garlic clove, minced; ¼ tsp salt (adjust to taste); 1/8 tsp cayenne (optional, for heat); 2–3 tbsp water to loosen the sauce, as needed

Description

A bright, healthy meal: spice-rubbed salmon seared (or baked/grilled/air-fried) until flaky, finished with a creamy avocado-lime sauce. Great in bowls, folded into tacos, or plated with rice and beans.

Ingredients

Scale

For the salmon

2 salmon fillets (about 6 oz each), skin on or off, your choice
2 tbsp Cajun seasoning (store-bought or your own mix)
1 tbsp olive oil
1 tbsp lemon juice
1 tsp garlic powder
½ tsp smoked paprika
Salt and freshly ground black pepper, to taste

For the avocado-lime crema

2 ripe avocados
¼ cup sour cream (or use Greek yogurt for a lighter version)
¼ cup fresh lime juice (≈2 limes)
2 tbsp chopped cilantro
1 small garlic clove, minced
¼ tsp salt (adjust to taste)
1/8 tsp cayenne (optional, for heat)
2–3 tbsp water to loosen the sauce, as needed

Instructions

1. Dry and season the fish. Pat the fillets dry with paper towels. In a small bowl, whisk together the Cajun spice, garlic powder, smoked paprika, salt and pepper, then stir in the olive oil and lemon juice to make a paste. Rub that mixture all over the salmon.

2. (Optional) Chill briefly. Let the seasoned fillets rest in the fridge for 15–30 minutes if you have time — it helps the flavors stick.

3. Cook the salmon (choose one):

Skillet: Warm a heavy pan over medium-high heat with a splash of oil. Place fillets skin-side down if they have skin. Sear without moving for 4–5 minutes until the surface is nicely browned, then flip and cook another 3–4 minutes until opaque and flaky (target 145°F/63°C).
Oven: Preheat to 400°F (200°C). Arrange fillets on a parchment-lined sheet and roast 12–15 minutes.
Grill: Preheat to medium-high, oil the grates, and grill 4–5 minutes per side.
Air fryer: Preheat to 400°F (200°C) and cook 8–10 minutes.

4. Rest the fish. Remove the salmon from heat and let it sit a couple of minutes so the juices settle.

5. Make the avocado-lime crema. Scoop avocado flesh into a blender or food processor. Add sour cream (or Greek yogurt), lime juice, cilantro, minced garlic, salt, and cayenne if using. Blend until silky; add water a tablespoon at a time to reach a pourable, spoonable consistency. Taste and tweak salt or lime as needed. Chill if you like.

6. Build your plate or taco. Flake the salmon gently with a fork. For bowls: layer rice, beans, and corn; top with salmon, diced tomatoes, red onion, and a generous drizzle of crema. For tacos: warm tortillas, add shredded lettuce, salmon, salsa, and crema. Finish with lime wedges and extra cilantro.

Notes

Notes & tips
- Don’t overcook. Salmon cooks fast — pull it off when it still has a slight jiggle; carryover heat will finish it.
- Crispy skin? Make sure skin is dry and the pan is hot; press fillets down briefly when you first add them.
- Make ahead: The crema keeps 1–2 days refrigerated (cover surface to slow browning).
- Swap it up: Use yogurt instead of sour cream, or add a spoonful of plain mayo for extra silkiness.
- Veg boost: Stir in bell pepper strips or shredded zucchini to the rice or cook alongside the fish for a one-skillet meal.
Variations
- Tropical twist: Top with mango or pineapple salsa for a sweet contrast.
- Creamier sauce: Fold in a little mayonnaise or mascarpone.
- Spice it more: Add an extra pinch of smoked cayenne to the rub or crema.