Cajun Salmon with Creamy Lime Avocado Sauce Recipe
This Cajun Salmon Avocado Lime recipe features perfectly seared salmon fillets seasoned with a bold Cajun spice blend, finished in the oven for tender, flaky results. Topped with a creamy, tangy avocado lime sauce made with Greek yogurt, fresh lime juice, cilantro, and a hint of cayenne for a subtle kick, this dish is a vibrant and healthy meal perfect for any occasion.
- Prep Time: 15 Minutes
- Cook Time: 20 Minutes
- Total Time: 35 Minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Salmon and Seasoning
- 2 (6-ounce) salmon fillets, skin on or off
- 2 tablespoons Cajun seasoning
- 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
Avocado Lime Sauce
- 2 ripe avocados
- 1/4 cup Greek yogurt
- 1/4 cup fresh lime juice
- 2 tablespoons chopped cilantro
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper (optional)
- 2-3 tablespoons water
Instructions
- Prepare the Salmon: Pat salmon fillets dry with paper towels. In a small bowl, mix together Cajun seasoning, garlic powder, smoked paprika, salt, and freshly ground black pepper. Evenly coat the salmon fillets on all sides with the spice blend to ensure a flavorful crust.
- Sear the Salmon: Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, place the salmon fillets skin-side down (if skin is on) and sear for 4-5 minutes until the edges are golden brown and crispy. Carefully flip and sear the other side for an additional 4-5 minutes to develop a beautiful crust.
- Finish Cooking: Transfer the skillet to a preheated 400°F (200°C) oven and bake the salmon for 5-7 minutes until the fish is opaque and flakes easily with a fork. Alternatively, you can finish cooking on the stovetop over medium heat for 4-6 minutes. Once cooked, remove the salmon from heat and let it rest briefly before drizzling with lemon juice for a bright finish.
- Make the Avocado Lime Sauce: Cut the avocados in half, remove the pits, and scoop the flesh into a food processor. Add Greek yogurt, fresh lime juice, chopped cilantro, minced garlic, salt, and cayenne pepper if using. Blend until creamy and smooth, adding water one tablespoon at a time to achieve your desired consistency. Taste and adjust seasoning as needed.
- Serve: Plate the salmon fillets and generously spoon the creamy avocado lime sauce over the top. Serve immediately for a flavorful, nutritious meal loaded with fresh, zesty flavors.
Notes
- You can use skin-on or skinless salmon fillets depending on your preference; skin helps keep the fish moist when searing.
- Adjust the cayenne pepper in the sauce to control the heat level; omit if you prefer no heat.
- If you don’t have an oven-safe skillet, transfer the salmon to a baking dish for the oven step.
- The avocado lime sauce can be made ahead and stored in the refrigerator for up to a day; stir well before serving.
- For a dairy-free version, substitute Greek yogurt with a plant-based yogurt alternative.
