Citrus Salmon with Avocado Salsa is a light but filling meal that even novices at cooking fish can feel comfortable making at home. Dry rubbed salmon is baked on a sheet pan in the oven and topped with a fresh salsa made of avocado and oranges.
Are you intimidated at the thought of cooking fish at home? Even making this recipe for citrus salmon today to photograph and share with you had me nervous. I’ve thought about it and I think it is because while cooking meats like chicken (which for some reason also intimidates me) I have to be sure to not undercook the meat. With fish the exact opposite thinking applies. The correct temperate for cooked salmon is 145 degrees F but it is equally important not to overcook fish.
Being in a landlocked state like Ohio I don’t have access to truly fresh fish. In the past that didn’t stop me from bringing home some “fresh” fish from the seafood counter only to be turned off by the overly fishy smell in my kitchen when I would go to cook it. Can you relate?
I’ve decided that unless I’m on vacation near the coast, frozen fish is the way to go. I was able to find a nice side of frozen wild-caught salmon at the grocery for this recipe and thankfully my nervousness was unfounded. I managed to cook the salmon to just the right temperature and serve an absolutely delicious and filling meal to my family.
Helpful Tips for Making Citrus Salmon with Avocado Salsa:
- A meat thermometer will tell you when to take the citrus salmon out of the oven – I have never been accurate testing the flakiness of the fish
- Be sure and line your sheet pan with parchment paper or your delicate salmon will stick like glue to the bottom of the pan
- The avocado salsa can be made up to a day in advance of making the salmon – just store it in an air-tight container in the refrigerator
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CITRUS SALMON WITH AVOCADO SALSA
Citrus Salmon with Avocado Salsa
Wild-caught salmon is dry-rubbed with a brown sugar and paprika spice mixture, baked in the oven and then topped with a fresh avocado and orange salsa.
- 4 salmon filets about 6 oz each
- 1 tbsp olive oil
- 1 tbsp fresh orange juice
- 1 tbsp light brown sugar
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp thyme
- 1/2 tsp salt
- 1/4 tsp cayenne pepper optional
- 2 small oranges
- 1 avocado
- 1/4 cup red onion finely chopped
- 1/4 cup fresh parsley finely chopped
- 1/2 tsp salt
- 1 tbsp fresh lime juice
- 1 tbsp honey
- 1/4 tsp cardamom
Peel, seed and section the oranges and chop. Peel, seed and chop the avocado.
Add the chopped oranges and avocado to a bowl with the red onion, parsley, 1/2 teaspoon salt, lime juice, honey and cardamom. Salsa can be made up to one day ahead. Keep sealed in the refrigerator.
Preheat oven to 400 degrees. Line a sheet pan with parchment paper and place the salmon (skin side down) on the parchment paper.
Whisk together the orange juice and olive oil and brush the tops of the salmon with it.
In a clean bowl whisk together the brown sugar, garlic powder, smoked paprika, remaining 1/2 teaspoon of salt and cayenne pepper. Sprinkle the dry rub evenly over the salmon filets.
Bake the fish for 12 - 15 minutes, until the internal temperature of the salmon reaches 145 degrees F.
Remove the salmon from the oven and top with the avocado salsa to serve.
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