Chili Rubbed Salmon with Cilantro Avocado Salsa

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Nutritional Highlights (per serving)

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18 g
Total Fat
26 g
Total Carbs
32 g
95 mg


Serves: 4
  medium tomatillos, husked and rinsed
1/4  cup  chopped green onion
1/4  cup  chopped fresh cilantro
1 1/2  Tbsp.  fresh lime juice
  ripe, Fresh California Avocado, seeded and diced
  tsp.  jalapeño, seeded and minced (or to taste)
1 1/2  Tbsp.  chili powder
1/2  tsp.  cumin
Tbsp.  brown sugar
tsp.  kosher salt
  (6-oz) wild Copper River salmon fillets

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Place tomatillos in a saucepan and cover with water. Bring to a boil, then simmer for 5 minutes. Remove tomatillos and when cool enough to handle, roughly chop them.
  2. Combine the tomatillos, onion, cilantro and lime juice. Gently fold in the avocado and add jalapeño. Season with salt to taste.
  3. Preheat oven to 350 degrees. Combine chili powder, cumin, sugar and salt. Sprinkle fish with spice mix.
  4. Heat a large oven-proof nonstick skillet over medium heat.
  5. Cook the salmon rub side down for 2 minutes then flip and place pan in the oven for about 5-6 minutes or until cooked through. Transfer fish fillets to plates and top with the Cilantro Avocado Salsa.
Calories 340
Total Fat 18 g
Trans Fat 0 g
Saturated Fat 2.5 g
Monounsaturated Fat 10 g
Polyunsaturated Fat 5 g
Total Carbs 26 g
Dietary Fiber 6 g
Total Sugar 0 g
Protein 32 g
Cholesterol 95 mg
Sodium 660 mg
Potassium 0 mg
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Amy Sherman

Amy Sherman and Copper River Salmon/Prince William Sound Marketing Association

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