Seared Salmon with Avocado Salsa may not be your typical Southern dish, but once I tried it with a little Southern flair, it quickly became a favorite on my supper table. The crispy edges on the salmon and the cool, creamy avocado on top make it feel right at home among fried okra and sweet tea. I love how simple it is, but still full of soul, something that Southern food always brings to the table.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a small commission. Thank you!
This is the kind of meal I make when I want something comforting but quick. It’s a no-fuss dish that still feels a little special, perfect for weeknights or laid-back gatherings with friends.
A Southern food classic
Southern food has always felt like a hug on a plate. Growing up, meals were a big deal. It is a time to slow down, laugh, and enjoy something warm and homemade. While fried chicken and biscuits will always have my heart, I’ve come to love how Southern cooking welcomes a bit of freshness too.
It brings that same comfort, just in a lighter way. I remember making it for a church friend who was visiting, and we ended up sitting on the porch swapping stories and scraping our plates clean. Moments like that remind me why I love cooking and sharing Southern meals. It’s more than food, it’s fellowship.
Ingredients
How to make Seared Salmon with Avocado Salsa
Start by seasoning your salmon fillets with a little salt, pepper, and paprika. Get a good sear on each side using a hot skillet with a bit of oil. While the salmon cooks, mix up the avocado salsa in a bowl, just fresh diced avocados, tomatoes, onion, cilantro, and lime juice.
When the salmon is done, top each piece with a scoop of that salsa. Serve it up while everything’s still warm and fresh.
Serving suggestions
Serve this salmon with cornbread muffins or a side of creamy grits for that Southern charm. You can also add sautéed greens or a bowl of black-eyed peas on the side.
A tall glass of sweet tea finishes off the meal just right. This dish fits in just as easily at a potluck as it does for a cozy dinner at home.
Storage tips
If you have leftovers, store the salmon and salsa separately in airtight containers. Keep both in the fridge and eat within two days.
To reheat the salmon, warm it gently in a skillet over low heat or in the oven. The salsa is best served cold or at room temperature.
Southern farewell
This Seared Salmon with Avocado Salsa brings together comfort and freshness in a way that feels just right. It reminds me that Southern food isn’t just about fried and buttery, it’s about making simple meals with heart. I hope it brings a little bit of comfort and joy to your table too.
Seared Salmon with Avocado Salsa
Equipment
- Large skillet or frying pan
- Mixing Bowl
- Cutting board
- Knife
- Spatula or fish turner
Ingredients
For the salmon:
- 4 salmon fillets about 6 oz each
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 salt and freshly ground black pepper
For the avocado salsa:
- 2 pcs avocados ripe; diced
- 1 cup cherry tomatoes quartered
- ¼ cup red onion finely chopped
- ¼ cup fresh cilantro chopped
- 1 lime juice
- 1 salt and pepper
Instructions
- Pat each salmon fillet dry using a paper towel. Sprinkle both sides with salt, pepper, and paprika. Rub the seasoning in gently so it sticks well.
- Heat the olive oil in a skillet over medium-high heat. Once the oil is hot, place the salmon fillets skin-side down in the pan. Let them cook for four to five minutes without moving them. Flip the salmon and cook for another three to four minutes until they’re cooked through. Remove from the skillet and set aside.
- In a medium bowl, combine the diced avocados, quartered cherry tomatoes, chopped red onion, and cilantro. Squeeze fresh lime juice over the mixture. Sprinkle in some salt and pepper. Gently mix everything together so the avocados stay chunky.
- Place each salmon fillet on a plate. Spoon a big scoop of the avocado salsa right on top. Serve immediately while the salmon is warm and the salsa is fresh.
