This recipe started as a way to use up leftover salmon without turning it into a sandwich. I love how the creamy avocado and spicy lime contrast with the rich, smoky fish. It’s a reminder that simple ingredients can become something exciting when combined thoughtfully.

Why This Salad Has My Heart

It’s a reminder that quick, honest cooking can still feel luxurious. The vibrant flavors and textures keep me coming back—no matter how chaotic my kitchen gets. Plus, it’s endlessly adaptable, perfect for those moments when I want something fresh and satisfying without fuss.

Breaking Down the Ingredients

• Salmon fillets: Rich, flaky fish that benefits from gentle baking—adds smoky depth.
• Avocados: Creamy, buttery, and perfect for mashing—bring a lush texture and mild flavor.
• Lemon and lime juice: Brighten everything with citrus—adds freshness and zing.
• Red onion: Sharp, sweet, and crunchy—balances the richness.
• Chili flakes: A pinch adds a fiery kick—adjust for heat tolerance.
• Sesame seeds: Toasted for nuttiness—sprinkle on top for crunch.
• Fresh cilantro: Herbal, slightly citrusy—enlivens the flavor.

Tools of the Trade for a Perfect Salmon Salad

• Baking sheet: To cook the salmon evenly in the oven.
• Mixing bowls: To mash the avocado and toss the salad ingredients.
• Forks and knives: To flake the salmon and chop herbs.
• Lemon squeezer: To extract fresh juice without seeds.

Step-by-step to a fresh, fiery salmon salad

Step 1: Preheat your oven to 200°C (390°F).

Step 2: Line a baking sheet with foil or parchment.

Step 3: Place the salmon fillets skin-side down, season with salt and pepper.

Step 4: Bake for 12-15 minutes, until the fish flakes easily.

Step 5: While the salmon bakes, halve the avocados, remove pits, and scoop into a bowl.

Step 6: Add a squeeze of lemon juice, a pinch of chili flakes, and a drizzle of olive oil.

Step 7: Gently mash until creamy but still chunky.

Step 8: Once the salmon cools slightly, flake it into bite-sized pieces.

Step 9: In a large bowl, toss the avocado mash with chopped red onion, cilantro, and a splash of lime.

Step 10: Arrange the salad on plates, top with warm salmon, and sprinkle with toasted sesame seeds.

Smoky Salmon and Avocado Salad

This dish combines flaky, smoked salmon baked to perfection with a creamy avocado mash, tossed with fresh herbs, red onion, and citrus for a vibrant, satisfying salad. The textures range from flaky fish to buttery avocado and crunchy sesame seeds, creating a colorful, fresh presentation. It’s a quick, elegant meal that highlights simple ingredients in a beautifully balanced way.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Fusion

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 4 fillets salmon fillets preferably skin-on
• 2 avocados ripe
• 1 lemon for juice
• 1 lime for juice
• 1/4 cup red onion finely chopped
• 1/2 teaspoon chili flakes adjust to taste
• 2 tablespoons olive oil for mash and baking
• 2 tablespoons toasted sesame seeds for garnish
• 1/4 cup fresh cilantro chopped

Equipment

• Baking sheet
• Mixing bowls
• Forks and knives
• Lemon squeezer

Method

 

1. Preheat your oven to 200°C (390°F) and line a baking sheet with foil or parchment paper.
2. Place the salmon fillets skin-side down on the prepared baking sheet. Season lightly with salt and pepper, then bake for 12-15 minutes until the fish flakes easily with a fork and has a smoky aroma.
3. While the salmon bakes, halve the avocados, remove the pits, and scoop the flesh into a mixing bowl.
4. Add a squeeze of lemon juice, a drizzle of olive oil, and a pinch of chili flakes to the avocado. Gently mash with a fork until creamy but still slightly chunky, adjusting the seasoning as needed.
5. Once the salmon is cooked and slightly cooled, flake it into bite-sized pieces using forks or fingers, being careful to remove any skin or bones.
6. Finely chop the red onion and cilantro, then add them to the mashed avocado along with a splash of lime juice. Mix gently to combine.
7. Toss the mashed avocado mixture with the flaked salmon, ensuring the ingredients are evenly distributed and coated with the citrusy flavors.
8. Transfer the salad to serving plates, then sprinkle toasted sesame seeds on top for crunch and garnish with extra cilantro if desired.
9. Serve immediately to enjoy the contrast of warm, flaky fish with the cool, creamy avocado and fresh herbs.

Cooking Checkpoints & Tips for Perfect Salmon and Salad

• Salmon should flake easily when done, but not fall apart.
• Avocado should be ripe but not mushy, with a bright green hue.
• The salad should have a balanced spice and acidity—adjust chili and lime to taste.

Common Mistakes & How to Fix Them

• Undercooked salmon.? Use a hot pan or oven to prevent salmon from steaming, which makes it soggy.
• Over-mashed avocado.? Let the salmon rest for 5 minutes before flaking to avoid mush.
• Salad tasting bland.? Add more lime if the salad lacks brightness.
• Salmon too salty.? Don’t stuff the fish with too much salt; it can become salty.

This salad is all about contrast—creamy avocado, smoky salmon, and a spicy lime kick. It’s quick, adaptable, and makes you feel like you’re eating something a little special without the fuss. Feel free to swap in your favorite herbs or add a handful of cherry tomatoes for extra brightness. It’s a dish that’s easy to throw together but still feels like an occasion.

Jonny

I’m Jonny, the cook, writer, and food lover behind this flavorful corner of the internet. Whether it’s a sizzling weeknight stir-fry, a no-bake dessert that saves the day, or a comforting Sunday classic — this blog is where I share recipes that are bold, doable, and made to impress without the stress.