This Pan Seared Cajun Lime Salmon with Avocado Salsa is an easy, tasty meal composed of perfectly seasoned pan seared salmon that are super crispy on the outside, while being soft, flaky and tender on the inside. We love it served over cilantro lime white rice and garnished with a creamy avocado salsa that is bursting full of flavor!
PAN SEARED SALMON WITH AVOCADO SALSA
This Pan Seared Salmon bowl comes together so easily and quickly. You’ll wonder how you could have packed so much flavor into a bowl so effortlessly! It is served over a bed of cilantro lime rice and garnished with the most scrumptious avocado salsa blend!
The avocado salsa is certainly the cherry on top for this recipe. It pulls everything together and adds the final touch of flavor. So don’t be shy with adding this salsa to your salmon bowl. Give yourself a healthy serving of it. Trust me – it’s worth it!
All you need to do for this recipe is to marinate the salmon for 20-30 minutes, pan sear it on both sides until crispy and serve it over rice with the salsa and sides of your choosing. The salmon is fried in a cast iron skillet on medium-high heat just long enough to crisp on the outside, but keep it tender and juicy on the inside.
SEARING SALMON
I mean, look at that perfectly seared, crispy outside! Years ago, cooking salmon would always daunt me. What if I cooked it for too long? Or not long enough? If I cooked it too long, it would be completely dry and what a waste of some good money! Salmon is not cheap.
It’s worth the cost – when it’s not overcooked! Ever been in this boat? Then you’re not alone, my friend. It’s worrisome to many of us.
Searing salmon doesn’t have to be scary. It’s actually very easy and cooks quickly! The key is to cook it in a very hot pan. If you haven’t seared salmon before, then you just found your new favorite way of eating it. Promise!
PAN SEARED CAJUN LIME SALMON BOWL INGREDIENTS:
Full recipe can be found via the printable recipe card below. Scroll down! 🙂
- Salmon filets – skin on or off.
- Olive oil
- Lime juice – fresh is best!
- Cajun seasoning
- Medium avocados
- Red onion
- Limes
- Fresh cilantro
- White rice
- Cherry tomatoes – if preferred.
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ATLERNATIVES AND SWAPS:
- Looking for a more low-carb approach? Swap the white rice with cauliflower rice. Simply pan fry the cauliflower rice until warmed. Add in the salt and lime juice and cook for 1-2 minutes. Toss with freshly chopped cilantro when ready to eat.
- You can easily swap the salmon for shrimp! I would not marinade for longer than 15-20 minutes. Cook on medium-low for 3-4 minutes per side, or until no longer pink.
HOW TO SEAR SALMON
- Remove salmon from packaging and pat dry with paper towels.
- Add the filets to a large glass storing dish, such as a a Pyrex 3 Quart Baking Dish, with olive oil, cajun seasoning, and lime juice. Marinate (on the counter) for 30 minutes.
– If skin still on, make sure the filets are face down. If skinless, flip after 15 minutes. - Heat oil in a large cast-iron skillet (or large non-stock skillet) over medium-high heat until hot – but not smoking.
- Sear salmon flesh side down, pressing down on it, lightly but firmly, with a flat spatula to ensure all areas are being seared.
- Carefully flip the salmon to sear the other side.
- Serve over cilantro lime rice and garnish with avocado salsa. Serve immediately.
MORE AMAZING RECIPES YOU WILL LOVE
- Creamy Cilantro Lime Chicken
- One Pan Cilantro Lime Chicken Thighs
- Lemon Shrimp and Avocado Caprese
- Honey Teriyaki Salmon with Cauliflower Rice
- Creamy Cilantro Lime Sauce
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Pan Seared Cajun Lime Salmon with Avocado Salsa
Ingredients:
Salmon:
- (4) 6 oz salmon filets, (skin on or off)
- 4 tbsp olive oil, (divided)
- 3 tbsp lime juice
- 2 1/2 tsp cajun seasoning
Rice:
- 2 cups uncooked white rice
- 2 cups water
- 1/2 tsp salt, (more or less - to taste)
- 1/4 cup chopped cilantro leaves
- 1/4 cup fresh lime juice
Avocado Salsa:
- 2 medium avocados, (diced)
- 1/2 medium red onion, (chopped fine)
- 2 limes, (squeezed)
- 1-2 tbsp freshly chopped cilantro, (to your taste preference)
- 1 scallion, (green and white, chopped)
Instructions:
- To a small mixing bowl, combine 2 tbsp olive oil (reserve 2 tbsp for searing), lime juice, and cajun seasoning. Mix well. Remove salmon from packaging and pat dry with paper towels. Place into a large, glass Pyrex dish (flesh side up if not skinless) and brush the marinade over each one. Cover and allow to marinate on the counter for 30 minutes. *SEE NOTES BELOW
- While you're waiting, prepare the rice and avocado salsa. Combine all ingredients for the salsa into a medium-sized mixing bowl and cover. Place into the fridge until ready to use.
- Add the rice to a fine mesh strainer and rinse thoroughly under cold water for 1 1/2-2 minutes until the water runs clear.
- In a medium-sized stockpot over high heat, bring the water and salt to a boil. Add the rice and lime juice and stir well to combine. Allow it to return to a low boil, reduce the heat to low, and cover with a tight lid. Cook for 15-20 minutes (follow instructions on package), or until all liquid has been absorbed by the rice. The rice should be tender.
- Remove from heat and allow the rice to steam in the pot for another 5 minutes - undisturbed. Just before serving, fluff the rice with a fork to separate and add in the chopped cilantro. Taste test and adjust salt and lime juice to your liking.
- Heat a large cast-iron skillet over medium-high heat with the olive oil until hot. Place the salmon filets flesh side down, pressing them gently to ensure that all of the filet is being seared. Sear, untouched, for 3-4 minutes per side or until crispy.
- Optional: Squeeze 1/2-1 full lime over all of the filets after you flip. Continue to cook the salmon until it reaches desired doneness. Taste test and adjust salt and pepper, as desired.
- Serve filets over rice and garnished with the avocado salsa.
Notes:
Always season to taste!
