Seared Salmon with Avocado Tomato Salsa

How To Make Seared Salmon with Avocado Tomato Salsa

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 307kcal



  • 20 ounces (560 g) skinless salmon filets (each fillet should weigh about 5 ounces or 140 g)
  • Salt and pepper to season
  • 3 tablespoons lemon juice divided
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 5 large cloves garlic finely chopped or minced


  • 3 tomatoes, finely chopped
  • 2 tablespoons red onion, finely chopped
  • 1 tablespoon fresh cilantro leaves, finely chopped
  • 1/2 Serrano chile (or jalapeño), stems, ribs, seeds removed and finely chopped -- adjust to your heat preference
  • 1 small clove garlic, crushed
  • 1 tablespoons lime juice
  • 1/4 teaspoon salt
  • 1 large avocado, sliced


  • Pat dry room temperature salmon fillets with paper towel. Season all over with salt, pepper. Squeeze 1-2 teaspoons of lemon juice over each fillet and rub in the flavour.
  • Heat the olive in a large non-stick pan or skillet over medium-high heat until hot. Add salmon fillets, flesh side down, while pressing lightly so the entire surface of the flesh comes into contact with the pan. Sear, undisturbed, for 3-4 minutes until crispy and golden.
  • Flip and sear the other side of each fillet for TWO minutes. Then, add in the butter, chopped garlic and remaining lemon juice.
  • Continue to cook the salmon for a further 1-2 minutes, or until salmon reaches desired doneness, while stirring the butter and garlic around each fillet. (The butter will begin to brown slightly. YUM!) Taste test and season with salt and pepper to your tastes, and add more lemon if desired.
  • While salmon is cooking, combine the salsa ingredients in a bowl (not including avocado). Top each salmon fillet with the tomato salsa and avocado slices.
  • Drizzle each fillet with the buttery sauce and serve immediately.
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