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Salmon with Salsa is a fresh and flavorful way to enjoy seared salmon in a buttery garlic lemon sauce. Each piece is topped with a bright tomato salsa and creamy avocado slices that make every bite rich, zesty, and satisfying.
Healthy, low carb, and full of vibrant flavor, this easy dish brings together crisp salmon and refreshing salsa with a hint of lime. It’s quick to make, beautifully balanced, and perfect for both lunch and dinner.
What Makes This Recipe So Good
There’s something about this salmon and salsa recipe that always hits the spot for me. It’s that perfect mix of buttery, garlicky salmon paired with a burst of fresh salsa, the kind of meal that feels special without any fuss. The lemony sauce adds just the right amount of richness, while the crisp edges of the fish make every bite so satisfying.
What I really love about this salsa for salmon is how it brings the whole dish to life. The tomatoes, onion, and lime keep it light and zesty, and those creamy avocado slices truly seal the deal. It’s healthy, colorful, and honestly one of the easiest ways to turn an ordinary dinner into something crave-worthy.
What Goes Into Salmon With Salsa
This Salmon with Salsa recipe is fresh, flavorful, and surprisingly easy to make. You’ll only need a few simple ingredients to bring out the best of both the seared salmon and the vibrant tomato salsa.
- Salmon Fillets: Choose fresh, skinless fillets about 5 ounces (140 g) each. They cook quickly and stay tender and flaky inside.
- Garlic and Butter: These two are the flavor base for the sauce, giving the salmon a rich, savory finish with a hint of sweetness.
- Tomatoes and Lime Juice: The heart of the tomato salsa for salmon, adding freshness, acidity, and that juicy brightness that makes every bite pop.
- Avocado: Adds a creamy, cooling contrast to the salsa and salmon, balancing the zesty flavors beautifully.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Cook Salmon With Salsa
- Prepare Salmon: Pat the salmon dry with a paper towel and bring them to room temperature. Season with salt, pepper, and lemon to infuse them with flavor.
- Heat the Pan: Warm the olive oil in a large non-stick skillet over medium-high heat until hot. This helps the salmon form a crispy, golden crust.
- Sear Flesh Side: Place the salmon flesh down, pressing lightly so the surface touches the pan. Sear for 3 to 4 minutes without moving until golden and crisp.
- Flip and Add Flavor: Turn the salmon over carefully and sear the other side for about 2 minutes. Add butter, chopped garlic, and the remaining lemon juice to the pan.
- Create the Sauce: Continue cooking for another 1 to 2 minutes, stirring the butter and garlic around as it browns slightly into a rich, garlicky sauce.
- Adjust the Seasoning: Taste and adjust the sauce with extra salt, pepper, or lemon juice if needed for the perfect balance of tangy and buttery flavor.
- Make the Salsa: While the salmon cooks, mix tomatoes, onion, cilantro, chili, garlic, lime juice, and salt in a bowl. Toss to make a bright, fresh salsa.
- Serve and Enjoy: Top each salmon fillet with the tomato salsa and avocado slices, drizzle over the buttery garlic sauce, and serve immediately while warm.
Bring out the bright, tangy flavors of this Salmon with Salsa with sides that feel just as fresh and satisfying. Pair it with Honey Roasted Butternut Squash & Brussels Sprouts with Bacon for a caramelized, savory sweet contrast that complements the buttery salmon and zesty salsa beautifully.
For something hearty but still vibrant, Sweet Potato Casserole adds a comforting layer of sweetness that balances the bright lime and tomato flavors. To finish on a cozy note, Cinnamon Rice Pudding makes the perfect dessert, creamy, warm, and just the right touch of indulgence after a light, flavorful meal.
Tips For Making Salmon With Salsa
- I always recommend using fresh salmon when you can. It cooks up buttery and flaky with that perfect crust. If you’re using frozen, no worries — just make sure it’s completely thawed and patted dry before it hits the pan.
- Resist the urge to move the salmon around while it’s searing. Let it sit and do its thing so you get that gorgeous, crispy edge that locks in all the flavor. Trust me, it’s worth the patience.
- When making the salsa, taste it as you go. Sometimes it needs an extra squeeze of lime or a tiny pinch of salt to really make it pop. Adjusting it to your liking is part of the fun.
- And here’s my favorite part — mash a few avocado slices right into the salsa before spooning it over the salmon. It creates the creamiest, dreamiest bite that ties the whole dish together.
Recipe FAQ’s
Yes, you can. Just sear them skin side down first until crisp, then flip carefully. The skin adds extra flavor and helps keep the salmon moist.
A fresh tomato salsa with lime and cilantro is perfect. It adds brightness without overpowering the delicate flavor of the fish.
Absolutely. Brush the fillets with oil and grill over medium heat for about 4 minutes per side. You’ll get that smoky, charred flavor that pairs beautifully with the salsa.
Seared with Salsa ON VIDEO
Salmon with Salsa
Ingredients
Salmon:
- 20 ounces skinless salmon filets each fillet should weigh about 5 ounces or 140 g
- 1 pinch salt to season
- 1 pinch pepper to season
- 3 tablespoons lemon juice divided
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 5 cloves garlic finely chopped or minced
Salsa:
- 3 tomatoes finely chopped
- 2 tablespoons red onion finely chopped
- 1 tablespoon fresh cilantro leaves finely chopped
- 1/2 Serrano chile or jalapeño, stems, ribs, seeds removed and finely chopped – adjust to your heat preference
- 1 clove garlic small, crushed
- 1 tablespoons lime juice
- 1/4 teaspoon salt
- 1 large avocado sliced
Instructions
- Pat dry room temperature salmon fillets with paper towel. Season all over with salt, pepper. Squeeze 1-2 teaspoons of lemon juice over each fillet and rub in the flavour.
- Heat the olive in a large non-stick pan or skillet over medium-high heat until hot. Add salmon fillets, flesh side down, while pressing lightly so the entire surface of the flesh comes into contact with the pan. Sear, undisturbed, for 3-4 minutes until crispy and golden.
- Flip and sear the other side of each fillet for TWO minutes. Then, add in the butter, chopped garlic and remaining lemon juice.
- Continue to cook the salmon for a further 1-2 minutes, or until salmon reaches desired doneness, while stirring the butter and garlic around each fillet. (The butter will begin to brown slightly. YUM!) Taste test and season with salt and pepper to your tastes, and add more lemon if desired.
- While salmon is cooking, combine the salsa ingredients in a bowl (not including avocado). Top each salmon fillet with the tomato salsa and avocado slices.
- Drizzle each fillet with the buttery sauce and serve immediately.
Notes
- Do not use cold salmon: Salmon will normally cook unevenly if fillets are cold. Remove fillets from the refrigerator at least 15 minutes before cooking to bring them closer to room temperature.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe always stays out on me kitchen counter. Make it every couple of weeks. LOVE IT! Hardest part is catching the avocado with the perfect ripeness.
This recipe was so delicious! I replace the lemon with lime since that’s all I had. I absolutely love the taste it brought to the salmon. Definitely will be a staple in my house.
This was amazing!! Thank you so much for the great instructions on how to cook the salmon. It was perfect!! I always struggled with getting it cooked right but no longer!! 🙂
O M G ! This looks SOOO Good! I am anxious to try it. I love Salmon!