Cajun Salmon with Lime-Avocado Salsa

Name: Cajun Salmon with Lime-Avocado Salsa
Prep time: 10 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Cuisine: Cajun
Ingredients: 2 fillets (140g/5oz each) Salmon fillets; 1 lime, juiced Fresh lime juice; pinch Chilli powder; ½ tsp Ground cumin; ½ tsp Smoked paprika; ½ tsp Ground coriander; pinch Soft brown sugar; drizzle Sunflower oil; to serve Steamed rice; 1 Ripe avocado, peeled and diced; handful Cherry tomatoes, quartered; 2 Spring onions, sliced; 1 lime, juiced Fresh lime juice (for salsa); splash Olive oil; bunch (roughly chopped and sprigs) Fresh cilantro

Recipe GLPRffbb7657bd6ab2

Cajun

Main Course

25 min

598 cal

Servings: 2

Oven

Grill

SNAP eligible

Pan-seared Cajun-spiced salmon fillets with a bright lime and avocado salsa, served over steamed rice. The salmon is cured briefly in lime juice, coated with a warm spice blend of cumin, paprika, and coriander, then cooked until the edges char slightly. Fresh tomatoes, spring onions, and cilantro round out this vibrant, easy weeknight meal.

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Ingredients

2 fillets (140g/5oz each) Salmon fillets

1 lime, juiced Fresh lime juice

pinch Chilli powder

½ tsp Ground cumin

½ tsp Smoked paprika

½ tsp Ground coriander

pinch Soft brown sugar

drizzle Sunflower oil

to serve Steamed rice

1 Ripe avocado, peeled and diced

handful Cherry tomatoes, quartered

2 Spring onions, sliced

1 lime, juiced Fresh lime juice (for salsa)

splash Olive oil

bunch (roughly chopped and sprigs) Fresh cilantro

Directions

Place the salmon fillets in a shallow bowl and pour the juice of one lime over them. Let them sit for 5 minutes to lightly cure. In a small bowl, combine the chilli powder, ground cumin, smoked paprika, ground coriander, and a pinch of brown sugar to create the spice blend.
Remove the salmon from the lime juice and pat lightly with a paper towel. Generously coat both sides of each fillet with the spice mixture, pressing gently so it adheres.
Preheat your grill or broiler to high heat. Lightly grease a baking tray with sunflower oil and place the salmon fillets skin-side down on the tray.
Grill the salmon for 5 minutes, until the flesh is opaque and cooked through, reaching an internal temperature of 145°F. The spiced edges should begin to char and blacken slightly.
While the salmon is cooking, prepare the salsa by gently tossing together the diced avocado, quartered cherry tomatoes, sliced spring onions, the lime juice, roughly chopped cilantro, and a splash of olive oil in a bowl. Season lightly to taste.
Transfer the cooked salmon to serving plates and spoon the salsa alongside. Serve with steamed rice and cilantro sprigs as garnish.

Comments

Grocery List Plus Editorial Staff4

This recipe hits well on availability and cost in Charlotte: salmon, avocado, and lime are stocked everywhere, and the spice cabinet staples (chilli powder, cumin, paprika, coriander) are basic and cheap across Harris Teeter, Kroger, and ALDI. The 25-minute claim is honest for cooking but assumes rice is prepped—if starting from scratch, add 20 minutes minimum. At roughly $6–7 per serving, cost is reasonable for salmon. The main constraint is household fit: this is a confident two-person plate that doesn't stretch or reheat well (avocado salsa breaks down, salmon dries out), so it's not practical for families with variable appetites or next-day leftovers.