Salmon With Avocado Salad Recipe

Prep the salmon

Pat salmon fillets dry with paper towels. Season both sides evenly with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper. Let sit at room temperature for 10–15 minutes while you prepare the salad.

Heat the pan

Place a large nonstick or stainless-steel skillet over medium-high heat. Add 2 tbs olive oil and heat until shimmering but not smoking (about 1–2 minutes).

Cook skin-side down

Add the salmon fillets to the pan skin-side down (press gently with a spatula for 10 seconds to prevent curling). Cook undisturbed for 4–5 minutes, until the skin is crisp and the fish is cooked about two-thirds of the way up the side.

Finish and baste

Flip the fillets carefully and add 1 tbs unsalted butter to the pan. As the butter melts, tilt the pan slightly and spoon the butter over the tops of the fillets for 45–60 seconds to finish cooking. Total cook time will be about 1–2 minutes on the second side for medium doneness (internal temp ~125–130°F / 51–54°C). Squeeze the juice of 1 lemon over the salmon just before removing from the pan.

Rest

Transfer salmon to a warm plate and let rest for 2–3 minutes. This keeps the juices locked in while you plate the salad.

Prep produce

Halve and pit the avocados. Using a spoon, scoop into a bowl and cut into 1/2-inch pieces. Halve the cherry tomatoes, dice the seeded cucumber, very thinly slice the red onion, and chop the cilantro or parsley. Place all in a mixing bowl.

Make dressing

In a small bowl or jar combine 2 tbs extra-virgin olive oil, 1 1/2 tbs fresh lime juice, 1/2 tsp honey or agave (optional), 1 tsp red wine vinegar (optional), 3/4 tsp kosher salt and 1/2 tsp freshly ground black pepper. Whisk or shake until emulsified and taste; adjust salt, acid, or sweetness as needed.

Toss salad

Pour the dressing over the avocado, tomatoes, cucumber, onion and cilantro. Gently fold to coat—be careful not to mash the avocado—until everything is evenly dressed. Let sit 2–3 minutes so flavors meld.

Divide the dressed avocado salad among 4 plates or serve on a family platter. Top each portion with a rested salmon fillet (skin-side up to keep crispness). Garnish with lemon wedges and microgreens or extra cilantro if using. Serve immediately.