What makes this salmon avocado salad stand out isn’t just the ingredients, it’s the way they come together in a quick, almost careless way that feels special. I love how the smoky richness of the salmon pairs with the bright, creamy avocado—each bite feels like a little treasure. It’s a dish that makes me feel a bit fancy while still being totally doable after a long day.
Why I Keep Coming Back to This Salad
It’s pure, honest, and quick—perfect for busy nights when I want something nourishing without fuss. The flavors surprise me every time—smoky, zesty, creamy—all in one bowl. Plus, it’s endlessly customizable, letting me tweak ingredients based on what’s in the fridge or season. It’s a little celebration of simple ingredients turned into something memorable.
Breaking Down the Ingredients
- Salmon fillet: Rich and flaky, it’s the main event. Opt for wild or fresh farmed for the best flavor. A good fillet is firm and moist—don’t settle for anything dull.
- Avocado: Creamy and lush, it’s the perfect foil to the salmon’s smoky richness. Use ripe, soft fruit, and skip if you dislike the texture or flavor.
- Lemon: Brightens everything with a burst of citrus—squeeze it over the avocado and salmon for that fresh zing.
- Red onion: Adds sharpness and crunch, balancing the richness. Thin slices work best—think almost paper-thin.
- Cherry tomatoes: Juicy and sweet, they add color and a slight acidity. Use ripe, red ones for maximum flavor.
- Olive oil: A good drizzle elevates the whole dish, adding richness and shine. Extra virgin, of course.
- Chili flakes: Optional but adds a smoky heat that complements the fish and avocado.
Tools of the Trade for This Salad
- Baking sheet: Roasting the salmon evenly in the oven.
- Sharp knife: Slicing the salmon, vegetables, and avocado.
- Mixing bowl: Mashing avocado and mixing ingredients.
- Salad plate: Arranging and serving the salad.
Steps to Salmon & Avocado Harmony
Step 1: Start with fresh, wild salmon fillet—about 200g for two servings. Pat dry and season lightly with salt and pepper.
Step 2: Preheat your oven to 180°C (350°F). Place the salmon on a parchment-lined baking sheet, skin-side down.
Step 3: Bake for 12-15 minutes. Look for a flaky texture and a slightly caramelized top. If it’s still raw inside, give it a few more minutes.
Step 4: While the salmon bakes, halve and pit ripe avocados. Gently mash them with a squeeze of lemon, a pinch of salt, and a dash of chili flakes if you like a kick.
Step 5: Thinly slice some red onion and cherry tomatoes for freshness and color.
Step 6: Once the salmon is cooked, let it rest for 5 minutes. Flake it into large chunks, avoiding over-mushing.
Step 7: Assemble the salad: spread mashed avocado on a plate, top with salmon, onion, and tomatoes. Drizzle with olive oil and a splash of lemon.
Salmon Avocado Salad
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F). Pat the salmon fillet dry, then lightly season with salt and pepper. Place it on a parchment-lined baking sheet, skin-side down.200 g salmon fillet
- Bake the salmon for 12-15 minutes, until it flakes easily with a fork and develops a slightly caramelized top. While it bakes, halve and pit the avocados, then scoop the flesh into a mixing bowl.200 g salmon fillet
- Add a squeeze of lemon juice, a pinch of salt, and chili flakes to the mashed avocado. Gently mash everything together until smooth and creamy, then set aside.2 ripe avocados, 1 lemon lemon, salt salt, 1/4 teaspoon chili flakes
- Once the salmon is cooked, remove it from the oven and let it rest for a few minutes. Flake the fish into large chunks with a fork, avoiding over-mushing.200 g salmon fillet
- Thinly slice the red onion and halve the cherry tomatoes for freshness and color, placing them on a plate or in a small bowl.1/4 red onion red onion, 8 cherry tomatoes cherry tomatoes
- Arrange the mashed avocado on a serving plate as the base layer. Top with the flaked salmon, then scatter the sliced red onion and cherry tomatoes over the top.2 ripe avocados, 200 g salmon fillet, 1/4 red onion red onion, 8 cherry tomatoes cherry tomatoes
- Drizzle the olive oil over the assembled salad, squeeze fresh lemon juice, and add a pinch more salt and pepper if desired. Finish with a sprinkle of chili flakes for extra warmth.2 tablespoons olive oil, 1 lemon lemon, salt salt, pepper pepper
- Gently toss the ingredients together if you prefer, or serve as is for a layered look. Enjoy this colorful, flavorful salad immediately.
Cooking and Assembly Checkpoints
- Salmon should be opaque and flaky, not raw or overly dry.
- Avocado mash should be smooth but still slightly chunky for texture.
- All ingredients should be fresh, vibrant, and seasonally aligned.
- The salad should look colorful and inviting, with a good balance of textures and flavors.
Common Mistakes and How to Fix Them
- Cooking salmon too long, leading to dryness.? Salmon is overcooked — Remove from oven earlier, check for flaky texture.
- Overmashing avocado.? Avocado is mushy — Use slightly underripe fruit for better texture.
- Not seasoning enough.? Salad is bland — Add a splash of good olive oil or a dash of vinegar for depth.
- Lacking visual appeal.? Salad looks dull — Use colorful cherry tomatoes and red onion for vibrancy.
This salad is a reminder that luxury can be simple—quality ingredients and a few honest touches. Feel free to swap out the salmon for smoked trout or even grilled chicken if that’s what you’ve got. It’s quick, satisfying, and a little bit indulgent without fuss. Take a moment to enjoy the textures—creamy avocado, flaky fish, crisp veggies—and savor each bite.
I’m Mayank, the creator, cook, and writer behind this blog. FeastChase is not just a collection of recipes — it’s a journey through tastes, memories, and moments that bring people together at the table.