Name: Cajun Salmon with Avocado Lime Crema Recipe
Prep time: 15 min
Cook time: PT-490154H55M46S
Total time: PT-490154H55M46S
Cuisine: Cajun
Ingredients: 2 (6-ounce) salmon fillets, skin on or off; 2 tablespoons Cajun seasoning (store-bought or homemade); 1 tablespoon olive oil; 1 tablespoon lemon juice; 1 teaspoon garlic powder; 1/2 teaspoon smoked paprika; Salt and freshly ground black pepper, to taste; 2 ripe avocados; 1/4 cup sour cream (or Greek yogurt for a healthier option); 1/4 cup fresh lime juice (from about 2 limes); 2 tablespoons chopped cilantro; 1 clove garlic, minced; 1/4 teaspoon salt, or to taste; 1/8 teaspoon cayenne pepper (optional); 2-3 tablespoons water, to thin to desired consistency; Cooked rice (white, brown, or cauliflower rice); Black beans; Corn kernels; Chopped red onion; Diced tomatoes; Lime wedges; Tortillas (corn or flour); Shredded lettuce

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Introduction

This Cajun Salmon with Avocado Lime Crema is a flavorful, vibrant dish perfect for a weeknight dinner or casual gathering. The spicy, smoky salmon pairs beautifully with a creamy, tangy avocado lime sauce, making each bite a delicious experience.

Two thick pieces of salmon with a dark reddish-brown charred crust are placed side by side on a wooden board. Each salmon piece is cut into several slices, and a thick green sauce with chopped herbs is drizzled on top, flowing over the edges. Beside the salmon, there are two halves of a bright green lime, showing their juicy inside. In the background, a sliced avocado is partly visible. The whole setup is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 (6-ounce) salmon fillets, skin on or off
2 tablespoons Cajun seasoning (store-bought or homemade)
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
2 ripe avocados
1/4 cup sour cream (or Greek yogurt for a healthier option)
1/4 cup fresh lime juice (from about 2 limes)
2 tablespoons chopped cilantro
1 clove garlic, minced
1/4 teaspoon salt, or to taste
1/8 teaspoon cayenne pepper (optional, for a little kick)
2-3 tablespoons water, to thin to desired consistency
Cooked rice (white, brown, or cauliflower rice)
Black beans
Corn kernels
Chopped red onion
Diced tomatoes
Lime wedges
Tortillas (corn or flour)
Shredded lettuce

Instructions

Step 1: Pat the salmon fillets dry with paper towels.
Step 2: In a small bowl, combine the Cajun seasoning, olive oil, lemon juice, garlic powder, smoked paprika, salt, and pepper. Mix well to form a paste.
Step 3: Rub the Cajun mixture evenly over both sides of the salmon fillets.
Step 4: For best flavor, let the salmon marinate in the refrigerator for 15 to 30 minutes (optional).
Step 5: Heat a large skillet over medium-high heat and add a tablespoon of olive oil. Once shimmering, place salmon fillets skin-side down if skin is on.
Step 6: Sear salmon for 4-5 minutes until skin is crispy and the fish easily releases from the pan.
Step 7: Flip salmon and cook for another 3-4 minutes until cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
Step 8: Alternatively, bake at 400°F (200°C) on a parchment-lined sheet for 12-15 minutes, grill over medium-high heat 4-5 minutes per side, or air fry at 400°F (200°C) for 8-10 minutes.
Step 9: Remove salmon from heat and let it rest for a few minutes.
Step 10: To make the avocado lime crema, halve the avocados, remove pits, and scoop the flesh into a blender or food processor.
Step 11: Add sour cream (or Greek yogurt), lime juice, cilantro, minced garlic, salt, and cayenne pepper (if using).
Step 12: Blend until smooth and creamy, adding water a tablespoon at a time to reach desired consistency.
Step 13: Taste and adjust seasoning if needed. Chill for 30 minutes if desired.
Step 14: Prepare rice, black beans, corn, tortillas, and other toppings while salmon cooks or rests.
Step 15: Gently flake the cooked salmon with a fork.
Step 16: Assemble your dish: for bowls, start with rice, beans, and corn; top with salmon, red onion, tomatoes, and avocado crema. For tacos, fill warm tortillas with lettuce, salmon, onion, tomatoes, and a dollop of crema. For plates, serve salmon alongside rice, beans, and crema.
Step 17: Garnish with lime wedges and extra cilantro. Serve immediately and enjoy!

Tips & Variations

Use Greek yogurt instead of sour cream for a lighter avocado lime crema.
Adjust the amount of cayenne pepper to control the heat in the crema.
For a smoky flavor, use smoked paprika in the Cajun seasoning mix.
Try serving with cauliflower rice for a low-carb option.
If you prefer, remove the skin from the salmon before cooking for easier eating.

Storage

Store leftover salmon and avocado lime crema separately in airtight containers in the refrigerator for up to 2 days. Reheat salmon gently in a skillet or microwave to avoid drying it out. The crema is best served cold and can be stirred before serving if it thickens.

How to Serve

The image shows a close-up of five grilled salmon fillets arranged in a row on a wooden board, each piece with a crispy, dark brown, and slightly charred surface, sprinkled with fresh green herbs. On top of each fillet, there is a thick drizzle of creamy green sauce with a smooth texture, flowing down the sides. Alongside the salmon, lime wedges add a bright green contrast to the rich orange and brown tones of the fish. The background has a dark tone, helping the colors of the food stand out against a white marbled texture surface below. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, just thaw the salmon completely in the refrigerator before seasoning and cooking to ensure even cooking.

What can I use if I don’t have Cajun seasoning?

You can make a simple substitute by mixing paprika, garlic powder, onion powder, cayenne pepper, dried oregano, thyme, salt, and pepper to taste.