Seared Salmon with Avocado and Lime

A plate with grilled fish topped with avocado salsa, cherry tomatoes, red onion, and herbs, garnished with lime wedges and fresh cilantro.

Seared Salmon with Avocado and Lime

This pan seared salmon cooks up with a crisp golden crust and a tender, juicy center. Topped with fresh avocado and lime, it’s a simple meal that feels fresh, balanced, and ready in minutes.

Course Main Course, Main dishes

Cuisine American, International

Keyword add the salmon, cook salmon, crispy, fillet, kosher salt, medium-high heat, nonstick, pan sear salmon, pan-seared salmon, pan-seared salmon recipe, salmon, salmon fillet, salmon recipe, sear, sear salmon, seasoning, skillet, skin side

Prep Time 15

Cook Time 8

Servings Servings

Calories 52kcal

Author Zuzana Paar

Equipment

Ingredients

Salmon

4 Pieces Salmon about 6 ounces each
1 tablespoon Olive Oil
1 teaspoon Paprika
½ teaspoon Salt
½ teaspoon Black Pepper freshly ground

Avocado Topping

2 Pieces Avocados ripe, cut into small chunks
1 Cup Cherry Tomatoes cut into quarters
¼ Cup Red Onion finely diced
¼ Cup Fresh Cilantro chopped
1 Piece Lime juice
½ teaspoon Salt to taste
½ teaspoon Pepper to taste

US Customary - Metric

Instructions

Pat salmon dry and season both sides with paprika, salt, and pepper, pressing the spices in lightly.
Mix diced avocado, cherry tomatoes, red onion, cilantro, and lime juice, then season and toss gently to keep it chunky.
Heat olive oil over medium-high and cook salmon 4–5 minutes per side until golden outside and just cooked through.
Top the warm salmon with the fresh avocado mixture and serve right away

Notes

Start with a hot nonstick skillet: Make sure the pan is hot before adding the salmon to get a good sear. This helps the fish cook evenly and develop a crispy skin.
Season simply: Sprinkle kosher salt and a little pepper on the salmon before searing. This brings out the natural flavor without overpowering the fish.
Don’t overcook the salmon: Cook per side depending on thickness, then remove from heat. The fillet will continue cooking slightly after leaving the pan, keeping it juicy and tender.

Nutrition