Name: Cajun Salmon with Avocado Lime Crema Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
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, 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

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Introduction

This Cajun Salmon with Avocado Lime Crema is a flavorful and vibrant dish perfect for a quick weeknight dinner or an impressive meal for guests. The spicy, smoky salmon pairs beautifully with the creamy, tangy avocado lime sauce, creating a delightful combination of taste and texture.

The image shows two thick, grilled salmon fillets placed side by side on a wooden board. Each fillet has a crispy, dark brown charred surface with visible grill marks and a juicy orange-pink inside. They are topped with a smooth, light green sauce that drips down the sides, speckled with small green herb pieces. Fresh lime halves are placed closely beside the fillets, showing a juicy and pale green interior. In the background, there is a blurred halved avocado with a dark brown pit. The scene is set against 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 Cajun seasoning, olive oil, lemon juice, garlic powder, smoked paprika, salt, and pepper. Mix well to form a paste. Rub the mixture evenly over both sides of the salmon fillets.
Step 3: (Optional) Marinate the salmon in the refrigerator for 15 to 30 minutes for best flavor.
Step 4: Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and heat until shimmering.
Step 5: Place salmon fillets in the hot skillet, skin-side down if skin is on. Sear for 4-5 minutes until skin is crispy and salmon releases easily.
Step 6: Flip the fillets 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 7: Alternative cooking methods:
- Baking: Preheat oven to 400°F (200°C). Place seasoned salmon on a parchment-lined baking sheet. Bake 12-15 minutes until cooked through.
- Grilling: Preheat grill to medium-high. Oil grill grates. Grill salmon 4-5 minutes per side until cooked through.
- Air Fryer: Preheat to 400°F (200°C). Place salmon in basket. Cook 8-10 minutes until cooked through.
Step 8: Remove salmon from heat and let rest for a few minutes before serving.
Step 9: Prepare the avocado lime crema by halving avocados, removing pits, and scooping flesh into a blender or food processor.
Step 10: Add sour cream (or Greek yogurt), lime juice, cilantro, minced garlic, salt, and cayenne pepper (if using) to the blender.
Step 11: Blend until smooth and creamy. Add water one tablespoon at a time if too thick, until desired consistency is reached.
Step 12: Taste and adjust seasoning as needed. (Optional) Chill crema for at least 30 minutes before serving.
Step 13: Prepare your base while salmon cooks or rests: warm cooked rice, black beans, and corn; or warm tortillas for tacos.
Step 14: Gently flake the cooked salmon with a fork.
Step 15: Assemble your dish:
- Bowls: Start with rice, black beans, and corn. Top with flaked salmon, chopped red onion, diced tomatoes, and a drizzle of avocado lime crema. Garnish with lime wedges and cilantro.
- Tacos: Fill warm tortillas with shredded lettuce, flaked salmon, chopped red onion, diced tomatoes, and a dollop of avocado lime crema. Garnish with lime wedges and cilantro.
- Plates: Serve salmon alongside rice, black beans, and a side of avocado lime crema. Garnish with lime wedges and cilantro.
Step 16: Garnish with lime wedges and extra cilantro. Serve immediately and enjoy!

Tips & Variations

For extra smoky flavor, add a pinch of smoked paprika to the avocado lime crema.
Use Greek yogurt instead of sour cream for a lighter crema option.
Try swapping black beans with pinto or kidney beans for variety.
For more heat, increase cayenne pepper in the crema or add fresh sliced jalapeños to your toppings.
If using skin-on salmon, crisp the skin well for added texture.

Storage

Store leftover cooked salmon and avocado lime crema in airtight containers in the refrigerator for up to 3 days. Reheat salmon gently in a skillet or oven to avoid drying it out. Keep crema chilled and give it a good stir before serving.

How to Serve

The image shows a close-up of four square, well-seared salmon fillets with a dark brown, crispy crust on top and sides. Each fillet is topped with a thick drizzle of creamy green sauce flecked with herbs, flowing down the sides. Bright green chopped herbs are sprinkled on the salmon and sauce. The pieces sit closely together on a wooden platter with wedges of lime on the sides, placed on a white marbled surface. The focus is sharp on the front salmon piece, making the textures of the crust and sauce very clear. 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, but be sure to fully thaw and pat it dry before seasoning and cooking to achieve the best texture and flavor.

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

You can make a quick blend using paprika, garlic powder, onion powder, cayenne pepper, dried oregano, dried thyme, salt, and black pepper.