Go Back

Cajun Salmon with Avocado Lime Sauce

Cajun salmon with avocado lime sauce pairs skillet-seared, spice-rubbed fillets with a smooth, tangy avocado and cilantro sauce. The salmon cooks skin-side up, then skin-side down until it reaches 145°F.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Cajun
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the sauce
  • 1 avocado large, ripe
  • 0.25 cup sour cream
  • 2 tbsp lime juice
  • 2 tbsp water
  • 1 tbsp water additional, if needed to make it spoonable
  • 0.25 cup cilantro fresh, packed leaves and tender stems
  • 1 cloves garlic small
  • 0.25 tsp kosher salt
For the salmon
  • 1 tsp paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp dried oregano
  • 0.25 tsp dried thyme
  • 0.125 tsp cayenne pepper
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 4 salmon 6-ounce, skin-on fillets
  • 1 tbsp olive oil

Equipment

  • 1 blender or food processor
  • 1 12-inch skillet

Method
 

Make the sauce
  1. Blend the avocado, sour cream, lime juice, 2 tablespoons of water, cilantro, garlic, and salt in a blender or food processor until smooth, adding another tablespoon of water if needed to make it spoonable.
Season the salmon
  1. Stir the paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt, and black pepper together in a small bowl, then rub the mixture evenly over the salmon fillets.
Cook the salmon
  1. Heat a 12-inch skillet over medium-high heat for 2 minutes, then add the olive oil and swirl to coat the pan.
  2. Place the salmon skin-side up in the skillet and cook for 4 to 5 minutes, then turn and cook skin-side down for 3 to 5 minutes, until the thickest part reaches 145°F.
  3. Transfer the salmon to plates and serve with the avocado lime sauce.

Notes

For the best texture, blend the sauce until completely smooth and add the extra tablespoon of water only if needed to make it spoonable. Refrigerate leftover salmon and sauce in airtight containers for up to 3 days; freezing is not recommended for the avocado sauce. Greek yogurt can replace the sour cream.