Wild-Caught Salmon with Cucumber-Avocado Salsa
Perfectly seared salmon fillets paired with a refreshing, creamy salsa made from avocado, cucumber, and lime. This pacific northwest-inspired whole30 (high-protein) ready in about 17 minutes blends (6 oz each) salmon fillets, large avocado, medium cucumber into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 (6 oz each) salmon fillets
- 1 large avocado
- 1/2 medium cucumber
- 1 lime
- 2 tbsp finely diced red onion
- 2 tbsp chopped cilantro
- 1 tbsp olive oil
- 1/4 tsp sea salt
- 1/8 tsp black pepper
Instructions
- Step 1: Pat salmon fillets dry with paper towels. Season both sides with 1/4 tsp sea salt and 1/8 tsp black pepper. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat until shimmering.
- Step 2: Place salmon skin-side down in the skillet and cook undisturbed for 4 minutes until skin is crispy and golden. Flip and cook for 3-4 more minutes until internal temperature reaches 125°F (52°C) for medium-rare.
- Step 3: While salmon cooks, dice 1/2 medium cucumber into 1/4-inch cubes. Cut 1 large avocado in half, remove pit, and scoop flesh into a bowl. Add 1/2 diced cucumber, 2 tbsp finely diced red onion, 2 tbsp chopped cilantro, and juice from 1 lime. Gently mash with a fork until creamy but still textured.
- Step 4: Serve salmon immediately topped with avocado-cucumber salsa, garnished with extra cilantro and lime zest.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Wild-Caught Salmon with Cucumber-Avocado Salsa take to make?
Total time is about 17 minutes (10 min prep + 7 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Wild-Caught Salmon with Cucumber-Avocado Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Wild-Caught Salmon with Cucumber-Avocado Salsa?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Wild-Caught Salmon with Cucumber-Avocado Salsa for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Wild-Caught Salmon with Cucumber-Avocado Salsa high-protein?
Yes — this recipe is tagged high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
