Introduction

This Cajun Salmon with Avocado Lime Crema is a vibrant and flavorful dish perfect for a weeknight dinner or a special occasion. The spicy, smoky seasonings on the salmon pair beautifully with the creamy, tangy avocado lime sauce. Serve it as tacos, bowls, or plated with rice for a satisfying meal.

Two thick rectangular pieces of grilled salmon are placed side by side on a wooden board. Each piece has a dark brown crispy charred surface with a slightly flaky orange texture underneath. Bright green sauce is generously drizzled on top in even stripes, with small bits of chopped herbs scattered on the sauce and salmon. On the right, two halves of bright green lime with juicy flesh are placed next to the salmon. In the background, there is a sliced avocado with smooth green flesh and a brown pit visible. The scene is set on a white marbled surface. 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
½ teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
2 ripe avocados
¼ cup sour cream (or Greek yogurt for a healthier option)
¼ cup fresh lime juice (from about 2 limes)
2 tablespoons chopped cilantro
1 clove garlic, minced
¼ teaspoon salt, or to taste
⅛ 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.
Step 2: In a small bowl, combine the Cajun seasoning, olive oil, lemon juice, garlic powder, smoked paprika, salt, and pepper to form a paste. Rub the mixture evenly over both sides of the salmon.
Step 3: (Optional) Marinate the salmon in the refrigerator for 15 to 30 minutes for enhanced flavor.
Step 4: Heat a large skillet over medium-high heat and add a tablespoon of olive oil. Heat until shimmering.
Step 5: Place salmon fillets in the skillet, skin-side down if applicable. Sear for 4-5 minutes until the skin is crispy 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. Salmon should reach 145°F (63°C) internally.
Step 7: Alternatively, you can cook the salmon by:
- Baking: Preheat oven to 400°F (200°C). Bake seasoned salmon on a parchment-lined sheet for 12-15 minutes.
- Grilling: Preheat grill to medium-high. Grill salmon 4-5 minutes per side, oiling grates to prevent sticking.
- Air Frying: Preheat air fryer to 400°F (200°C). Cook salmon in basket for 8-10 minutes.
Step 8: Remove salmon from heat and let rest a few minutes.
Step 9: For the avocado lime crema, halve the avocados and scoop 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 reach desired consistency.
Step 12: Taste and adjust seasoning as needed. (Optional) Chill crema in the refrigerator for 30 minutes.
Step 13: Prepare your base of cooked rice, black beans, and corn while salmon cooks or rests. Warm tortillas if desired.
Step 14: Gently flake the salmon with a fork.
Step 15: Assemble your dish:
- Bowls: Layer rice, black beans, and corn. Top with flaked salmon, chopped red onion, diced tomatoes, and avocado lime crema. Garnish with lime wedges and cilantro.
- Tacos: Fill warm tortillas with shredded lettuce, salmon, red onion, tomatoes, and crema. Garnish with lime wedges and cilantro.
- Plates: Serve salmon beside rice, beans, and crema. Garnish with lime wedges and cilantro.
Step 16: Garnish and serve immediately. Enjoy your flavorful Cajun salmon!

Tips & Variations

For extra smoky flavor, use smoked paprika and make your own Cajun seasoning blend.
Swap sour cream for Greek yogurt in the crema for a lighter, tangier sauce.
Serve with cauliflower rice for a low-carb option.
Add fresh jalapeño to the avocado crema for more heat.
If using skin-on salmon, crisp the skin first for crunch and flavor.

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 skillet or oven to avoid drying out. Avocado crema can be stirred if it thickens and served cold or at room temperature.

How to Serve

Two thick pieces of grilled salmon with a crispy dark orange-brown outside are placed side by side on a wooden board. Each piece is topped with a smooth light green sauce dripping down the sides, sprinkled with small bits of fresh herbs. To the right of the salmon are two lime halves showing their juicy, textured bright green interior. In the background, there is a blurred avocado half with a large brown seed visible. The scene is set 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, but thaw it completely and pat dry before seasoning for the best texture and flavor.

What can I substitute for the Cajun seasoning?

You can use a mix of paprika, cayenne pepper, garlic powder, onion powder, dried oregano, and thyme to create a homemade Cajun blend.