Introduction

This Cajun Salmon with Avocado Lime Crema is a deliciously flavorful and healthy dish that brings a spicy, creamy twist to your dinner table. Perfect for quick weeknight meals or casual gatherings, it pairs perfectly with rice, beans, or tortillas for versatile serving options.

Two thick pieces of grilled salmon are placed side by side on a wooden board. Each piece has a dark reddish-brown charred crust with visible grill marks, showing a slightly rough texture. A creamy light green sauce with small green herb bits is drizzled evenly over the top in thick lines, dripping down the sides. Fresh chopped green herbs are scattered on top of the sauce and around the salmon. Next to the salmon, two halves of a lime with a juicy, pale green interior are placed. In the background, a sliced avocado with yellow-green flesh and a large brown seed is slightly blurred. The scene is set on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 (6-ounce) salmon fillets, skin on or off
2 tablespoons Cajun seasoning (store-bought or homemade)
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
2 ripe avocados
1/4 cup sour cream (or Greek yogurt for a healthier option)
1/4 cup fresh lime juice (from about 2 limes)
2 tablespoons chopped cilantro
1 clove garlic, minced
1/4 teaspoon salt, or to taste
1/8 teaspoon cayenne pepper (optional, for a little kick)
2-3 tablespoons water, to thin to desired consistency
Cooked rice (white, brown, or cauliflower rice)
Black beans
Corn kernels
Chopped red onion
Diced tomatoes
Lime wedges
Tortillas (corn or flour)
Shredded lettuce

Instructions

Step 1: Pat the salmon fillets dry with paper towels to prepare them for seasoning.
Step 2: In a small bowl, combine the Cajun seasoning, olive oil, lemon juice, garlic powder, smoked paprika, salt, and pepper. Mix well to form a paste. Rub this evenly over both sides of the salmon fillets.
Step 3: For best flavor, marinate the salmon in the refrigerator for 15 to 30 minutes (optional).
Step 4: Heat a large skillet over medium-high heat and add a tablespoon of olive oil. Let the oil heat until it shimmers.
Step 5: Place the salmon fillets in the hot skillet, skin-side down if using skin. Sear for 4-5 minutes until the skin is crispy and golden, and the salmon easily releases from the pan.
Step 6: Flip the salmon and cook for another 3-4 minutes until cooked through and flaky. The internal temperature should reach 145°F (63°C).
Step 7: Alternatively, you can cook the salmon by:
- Baking: Preheat oven to 400°F (200°C). Place salmon on a parchment-lined baking sheet and bake for 12-15 minutes.
- Grilling: Preheat grill to medium-high heat. Grill salmon 4-5 minutes per side, oiling grates to prevent sticking.
- Air Fryer: Preheat to 400°F (200°C). Cook salmon in the basket for 8-10 minutes.
Step 8: Remove the salmon from heat and let it rest for a few minutes.
Step 9: Prepare the avocado lime crema by scooping avocado flesh into a blender or food processor.
Step 10: Add sour cream (or Greek yogurt), lime juice, cilantro, minced garlic, salt, and cayenne pepper (if using).
Step 11: Blend until smooth. Add water one tablespoon at a time to thin to the desired consistency.
Step 12: Taste and adjust seasoning as needed. Chill the crema in the refrigerator for 30 minutes if time allows.
Step 13: While the salmon rests, prepare your base such as rice, black beans, corn, and warm tortillas if desired.
Step 14: Gently flake the cooked salmon with a fork.
Step 15: Assemble your dish in one of the following ways:
- Bowls: Start with rice, beans, and corn. Top with flaked salmon, red onion, diced tomatoes, and drizzle avocado lime crema. Garnish with lime wedges and cilantro.
- Tacos: Fill warm tortillas with shredded lettuce, flaked salmon, red onion, diced tomatoes, and a dollop of crema. Garnish with lime wedges and cilantro.
- Plates: Serve salmon alongside rice, beans, and a side of avocado lime crema. Garnish with lime wedges and cilantro.
Step 16: Serve immediately and enjoy your flavorful Cajun Salmon!

Tips & Variations

Use Greek yogurt instead of sour cream for a lighter crema with extra protein.
Adjust cayenne pepper in the crema to control the heat level for a milder or spicier flavor.
For crispier skin, press down gently on the salmon fillets with a spatula during the first minute of searing.
Experiment with serving the salmon in lettuce wraps for a low-carb alternative to tortillas.
If you don’t have Cajun seasoning, combine paprika, garlic powder, onion powder, cumin, and cayenne to make a quick homemade blend.

Storage

Store leftover salmon and avocado lime crema separately in airtight containers in the refrigerator for up to 2 days. Reheat salmon gently in a low oven or skillet to preserve moisture. The crema is best served cold and should be stirred before using after storage.

How to Serve

The image shows four thick rectangular pieces of grilled salmon with a dark, crispy, spiced crust on top. Each salmon piece is topped with a thick, light green creamy sauce that drips slightly down the sides. There are small fresh green herb leaves scattered both on the sauce and salmon. In the foreground, there is a quarter lime with a bright green, textured peel. The salmon pieces are placed in a wooden tray on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, frozen salmon works well. Thaw it completely in the refrigerator before seasoning and cooking to ensure even cooking and the best texture.

Is this recipe suitable for meal prep?

Absolutely. The salmon and crema store well separately, making this dish easy to prepare ahead and assemble quickly for lunches or dinners throughout the week.