Delicious Baked Salmon with Avocado Mash

This hearty salmon with creamy avocado mash has become my midweek dinner savior, turning simple ingredients into something that feels restaurant-worthy in just 20 minutes. I stumbled across this recipe during one of those Wednesday night cooking funks when I was staring into my fridge wondering how to transform impulse-bought salmon fillets and slightly too-ripe avocados into something worth eating.

My husband, who typically regards "healthy dinners" with deep suspicion, took one bite and said, "This doesn't taste like something that's good for me." I took that as the highest compliment, considering his usual midweek dinner preference involves some form of pizza.

Ingredients

• Salmon fillets: The star of the show, rich in protein and omega-3s
• Avocados: For that creamy, buttery mash that makes everything better
• Lime: The zest and juice brighten everything up
• Dill: That perfect herb pairing for salmon that elevates the whole dish
• Red onion: Just enough for a pop of color and crunch
• Spices: Garlic powder, paprika, and cayenne for flavor without fuss

Step-by-Step Instructions

Perfect Salmon Prep:

The key to great salmon is not overthinking it. I lay the fillets skin-side down on a baking sheet lined with parchment for easy cleanup. The skin creates a natural barrier between the heat and the delicate flesh, helping it cook evenly. Room temperature salmon cooks more evenly than cold, so I take it out of the fridge about 15 minutes before cooking. A light coating of olive oil helps the spices stick and keeps the fish moist.

Spice Strategy:

I mix all the spices together in a small bowl before applying them to the salmon. This ensures even distribution and prevents that moment when you realize you've dumped half the cayenne pepper on one unfortunate fillet. A light hand with the cayenne is important you want just enough to wake up your taste buds, not set them on fire. The paprika adds color as much as flavor, making the salmon look even more appetizing.

Avocado Mastery:

The trick to great avocado mash is keeping it simple and making it last-minute. I look for avocados that yield slightly to pressure but aren't mushy. Using a fork rather than a food processor gives you control over the texture I like mine with some small chunks remaining for interest. The lime zest goes in before the juice, letting those fragrant oils infuse the mash before the acidity of the juice is added. I add the juice gradually, tasting as I go, since limes can vary so much in juiciness and tartness.

Timing Perfection:

The salmon takes just 12-15 minutes in the oven, which is exactly enough time to prepare the avocado mash and any side dishes. I start checking the salmon at 12 minutes by gently pressing the thickest part with a fork it should just begin to flake but still have a slightly translucent center. It will continue cooking slightly after you remove it from the oven, so taking it out just before it's fully done prevents that dreaded dried-out salmon.

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Last month I made this for my neighbor who was recovering from surgery. He texted me the next day asking if I'd share the recipe because his wife wanted to add it to their regular rotation. I've since spotted them buying salmon and avocados together at the grocery store twice that's what I call a culinary conversion.

Delicious Variations

Try adding a teaspoon of honey to the spice mix for a subtle sweetness that caramelizes beautifully. Swap the dill for cilantro and add cumin to the spices for a Mexican-inspired version. Add a tablespoon of Greek yogurt to the avocado mash for extra creaminess and tang. Top with toasted pepitas or pine nuts for a delightful crunch factor. For a spicier version, add a finely chopped jalapeño to the avocado mash.

Serving Suggestions

This pairs beautifully with a simple arugula salad dressed with lemon and olive oil. For a heartier meal, serve with roasted sweet potatoes or cauliflower rice. It also works wonderfully alongside grilled asparagus or zucchini in the summer. If you're not strictly following a low-carb approach, a side of quinoa or brown rice makes it a complete meal.

Pro Tips

Look for salmon fillets of even thickness to ensure they cook at the same rate. If you can only find uneven pieces fold the thinner end underneath to create a more uniform thickness. Save the salmon skin after eating it crisps up beautifully in a hot pan for a chefs snack.

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I've made this baked salmon with avocado mash countless times now, tweaking the spice levels and herb combinations to match my mood and what's in my garden. There's something deeply satisfying about a meal that feels indulgent while actually being good for you. It's become my go-to recommendation for friends who claim they "don't know how to cook fish" because if they can follow these simple steps, they'll never fear salmon again.

Recipe FAQs

→ Can I substitute frozen salmon?

Absolutely, but thaw it all the way first. Use paper towels to dry it so the seasoning sticks better.

→ What’s the best way to tell if salmon’s ready?

You’ll know it’s ready when it easily breaks apart with a fork and has a little moisture inside. For medium, aim for 125-130°F in the center.

→ Can I prep this in advance?

You can season the fish and chill it a few hours early. The avocado mash is freshest when made right before serving, but chopping herbs or onions ahead saves time.

→ What sides pair nicely with it?

Go for veggie options like steamed greens, cauliflower rice, or a tossed salad. If carbs are fine, brown rice or quinoa works too.

→ How do I stop the avocado topping from turning brown?

Lime juice helps slow browning, but if prepping in advance, cover the mash tightly with cling film pressed directly onto the surface, then chill for up to an hour.