Easy Baked Salmon with Avocado

This is the weeknight salmon that saves me when I’m tired, hangry, and somehow still trying to be the person who puts something fresh on the table. It’s a juicy baked salmon situation with a zippy lime-garlic glaze and a chunky avocado topping that tastes like guac’s cooler cousin. Minimal effort, maximum “oh wow” energy. If you’ve ever wanted dinner to feel like a small vacation without having to pack snacks for the car, here we are.

My husband calls this “the green-topped salmon,” which is his very romantic way of asking for it at least once a week. The kids scoop the avocado off with chips while the salmon finishes baking (do I stop them? occasionally), and then we all sit down and shovel flaky salmon and limey avocado onto plates like civilized raccoons. It’s become the default “company’s coming” dinner because it looks fancy but it’s basically: whisk, bake, chop, done. Bless.

How to Make It

You’ll need four salmon fillets (about 6 ounces each). Heat the oven to 400°F and line a sheet pan so cleanup doesn’t make you cry. Whisk 2 tablespoons olive oil, 1 tablespoon honey (or maple), juice of 1 lime, 2 grated garlic cloves, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, and 3/4 teaspoon kosher salt. Brush it all over the salmon and let it sit on the counter while the oven finishes preheating—just a few minutes helps.

Bake 10–12 minutes, depending on thickness. If your fillets are chunky, 12–14. I like 120–125°F in the thickest part for medium—juicy, not raw. If you want a little char, broil the last 1 minute. While it bakes, dice 2 ripe avocados, a little handful of cilantro, a few tablespoons of red onion, and a tiny jalapeño if you like spice. Toss with another squeeze of lime, a drizzle of olive oil, and a pinch of salt. Spoon that on the warm salmon, inhale, try to share. Serves 4. Total time: about 25 minutes if you don’t get distracted by TikTok.

✔Ingredient Notes

This module dynamically pulls in recipe-specific ingredients. Follow this exact bullet styling (HTML bold labels only).
– Salmon fillets: Skin-on keeps things moist and makes removal easy—bake skin-side down and slide a spatula between flesh and skin after. Wild or farmed both work; just watch thickness for timing.
– Avocado: Ripe but not mush. If it dents gently with your thumb, you’re golden. Too soft? Mash lightly and call it a “sauce.” No one will be mad.
– Lime: All the brightness. Roll it on the counter first to get more juice. Lemon works in a pinch, but lime + avocado = the move.
– Honey (or maple): Tiny sweetness to balance the chili-lime. I once used brown sugar—still good, just doesn’t glaze as nicely.
– Garlic: Freshly grated wakes everything up. If you only have powder, 1/2 teaspoon is fine. Don’t burn it—mix into the glaze, not sprinkled on top.
– Chili powder & smoked paprika: Warmth and a whisper of smoke. Paprika can go from perfect to “oops” if you broil too long; keep an eye out.
– Red onion & cilantro: Crunch + herby pop in the avocado topper. Hate cilantro? Use chives or parsley and it’s still delicious.
– Jalapeño (optional): For a little flex. Seed it if you want mild. One time I forgot to seed—kids staged a mutiny.

✔Recipe Steps

1. Heat oven to 400°F and line a sheet pan with foil or parchment.
2. Whisk olive oil, honey, lime juice, garlic, chili powder, smoked paprika, salt, and a few grinds of pepper.
3. Pat salmon dry, place skin-side down, and brush all over with the glaze.
4. Bake 10–12 minutes (thick fillets may need 2–3 more). Optional: broil 1 minute for color.
5. While it bakes, toss diced avocado, red onion, cilantro, jalapeño (optional), lime juice, olive oil, and salt.
6. Rest salmon 2 minutes, slide off the skin, and top with the avocado mixture. Squeeze extra lime if you’re that person. I am.

What to Serve It With

– Lime rice or cilantro-lime cauliflower rice if you’re that route.
– Roasted potatoes or a bag of frozen tots—balance.
– Charred corn salad, sliced cucumbers, or a simple green salad.
– Warm tortillas for salmon-avocado tacos. Highly recommend.
– Quinoa with a handful of pepitas and feta if you’re feeling extra.

✔Tips & Mistakes

– Don’t overbake. Pull at 120–125°F; it’ll rise a couple degrees as it rests.
– Pat the fish dry first so the glaze actually sticks.
– If your pan is crowded, the fish steams instead of roasts—use two pans or space it out.
– Avocado turns fast; dress it right before serving with lime to slow the browning.
– Forgot to thaw? Use frozen fillets: bake at 425°F for 15–20 minutes and glaze halfway through.

✔Storage Tips

Leftover salmon keeps in the fridge 2–3 days in a covered container. The avocado topping is best day one but will make it to day two if you press plastic wrap right on the surface. Eating it cold is elite behavior—flake over greens with extra lime for a desk salad, or pile on toast with a fried egg for breakfast. To reheat, go low and gentle: 275°F for 8–10 minutes or microwave in short bursts so it doesn’t go dry and sad.

✔Variations and Substitutions

– Honey ↔ maple syrup ↔ brown sugar: all fine; honey glazes best, maple tastes toastiest.
– Tamari ↔ soy sauce: a splash (1–2 teaspoons) in the glaze adds savory oomph; tamari keeps it gluten-free.
– Spice swap: Chipotle powder for smoky heat, cumin for warmth, or go lemon-pepper if that’s what you’ve got.
– No cilantro crew: use parsley or chives. Or skip herbs and add a handful of diced tomato to the avocado.
– Dairy twist: swirl a spoon of Greek yogurt with lime and salt for a tangy drizzle under or over the avocado.
– Grill or air fryer: Grill 3–4 minutes per side over medium heat; air fry at 390°F for 8–10 minutes.
– Frozen salmon: Bake a little hotter and longer; glaze once it’s mostly thawed in the oven.

Frequently Asked Questions

Easy Baked Salmon with Avocado

Weeknight-friendly baked salmon topped with a bright avocado, lime, and cilantro salsa. Juicy, flaky fish with fresh, zesty flavor in every bite.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 10 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 22 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1.5 lb salmon fillets, skin-on cut into 4 pieces
• ▢ 1 tbsp olive oil
• ▢ 2 clove garlic, minced
• ▢ 1 tsp chili powder
• ▢ 0.5 tsp ground cumin
• ▢ 1 tsp kosher salt divided
• ▢ 0.5 tsp black pepper freshly ground
• ▢ 2 tbsp lime juice fresh
• ▢ 2 each ripe avocado, diced firm-ripe
• ▢ 0.25 cup red onion, finely chopped
• ▢ 1 cup cherry tomatoes, quartered
• ▢ 0.25 cup fresh cilantro, chopped
• ▢ 4 each lime wedges for serving

Instructions

Preparation Steps

• Preheat oven to 400°F. Line a rimmed baking sheet with parchment for easy cleanup.
• Pat salmon dry and place skin-side down on the sheet. Drizzle with olive oil and rub with minced garlic, chili powder, cumin, 0.75 tsp salt, and black pepper.
• Bake until the salmon is just opaque and flakes easily with a fork, 10 to 12 minutes depending on thickness.
• While the salmon bakes, combine avocado, red onion, cherry tomatoes, cilantro, lime juice, and the remaining 0.25 tsp salt in a bowl. Gently toss to coat.
• Rest salmon for 3 minutes. Spoon avocado mixture over the fillets and serve with lime wedges.

Notes

For extra richness, finish the salmon with a light drizzle of olive oil or a pinch of flaky sea salt. If using farmed salmon, reduce bake time slightly; thicker wild fillets may need a minute more.