Salmon Avocado Recipe

Prepare and season

Pat the salmon dry with paper towels. Trim any pin bones and slice into 1/4-inch dice (or thin strips if you prefer a sashimi-style presentation). Place in a bowl and gently toss with 1 tsp sea salt, 1 tsp freshly ground black pepper, 1 tablespoon olive oil, and 1 tablespoon lemon juice. Cover and chill in the refrigerator while you prepare the avocado mixture (10–15 minutes) to let flavors meld.

If serving raw (tartare style), keep chilled until plating. If you prefer lightly seared salmon, heat a nonstick skillet over medium-high heat, add 1 tsp olive oil, sear the salmon cubes or slices 30–45 seconds per side just to color without cooking through, then cool before mixing with avocado.

Prepare avocado mix

Halve, pit and scoop the avocado into a bowl. Gently mash with a fork so it keeps some texture (not completely smooth). Add 1 tablespoon lime juice immediately to prevent browning. Stir in 2 tablespoons finely minced red onion, 1 teaspoon diced jalapeño (optional), 2 tablespoons chopped cilantro, 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning — the avocado should be bright, slightly tangy and well seasoned.

Reserve a small spoonful of the avocado mash for garnish if desired.

Make dressing

Whisk together 2 tsp soy sauce, 1 tsp toasted sesame oil, and 1/2 tsp honey (or agave) in a small bowl. This creates a savory-sweet finish that complements both salmon and avocado. Stir in 1 tsp toasted sesame seeds.

Combine salmon and avocado: Gently fold the seasoned salmon into the avocado mixture just until combined. Be careful not to overwork — you want distinct pieces of salmon and avocado.

Taste and adjust: Add a little more lime or lemon juice, salt or pepper to taste. If you want more umami, add another 1/2 teaspoon soy sauce.

Plate: Use a ring mold (optional) to create neat rounds on plates or arrange small spoonfuls on crostini, crackers or endive leaves. Drizzle the soy-sesame dressing lightly over each portion. Top with reserved avocado, a sprinkle of toasted sesame seeds, microgreens or baby arugula, and scatter thinly sliced scallions and pickled ginger if using.

Serve immediately while the salmon is chilled and avocado is fresh. Provide extra lime wedges on the side. This recipe is intended as a starter; offer about 1–2 crostini or 1 endive leaf per guest.

Leftovers: Store any leftover salmon-avocado mixture in an airtight container in the refrigerator and consume within 24 hours for best quality; avocado will brown and texture will soften over time.