Roasted Salmon with Avocado Salsa
Roasted Salmon with Avocado Salsa uses a great salmon cooking method from Mark Bittman, and you can vary the avocado salsa to use ingredients you prefer!
This fantastic method for roasting salmon in a sizzling hot pan came from cookbook writer and New York Times food columnist Mark Bittman and when I spotted the recipe it led to this recipe for Roasted Salmon with Avocado Salsa. Bittman cooks the way I like to, with the emphasis on good ingredients but simple preparation methods, and I’ve had pretty consistent success with his recipes. This recipe called for the salmon to be roasted in butter, but when I saw that Bittman said you could use olive oil, I opted for that; use whichever you prefer.
He recommended fresh chervil, parsley, or dill for the herb, but said that basil or thyme could also work. I used my beloved Szeged Fish Rub (affiliate link) and added some more dried parsley and dill weed. You can use lots of different herbs in this recipe, so use whatever appeals to you.
After I took these photos (and had eaten the salmon!) I realized this was going to be a recipe for wild salmon roasted in olive oil and I should have used less of the avocado salsa so you could see the fish! Luckily I have step-by-step photos that show how the salmon looked when it was done, so scroll down for that.
How to Make Roasted Salmon with Avocado Salsa:
(Scroll down for complete recipe with nutritional information.)
- First make avocado salsa, using the ingredients you prefer. The photo shows a Tomatillo and Black Bean Salsa with Avocado, (recipe below) but the salmon would also be delicious with Tomato-Avocado Salsa, or Avocado-Cilantro Salsa if you prefer less carbs.
- Rub the fleshy side of the salmon (or both sides for skinless salmon) with fish rub and herbs and let sit at room temperature while a roasting pan with olive oil is preheating in the oven.
- When the oil in the pan is sizzling (about 5 minutes) put salmon in pan, skin side up if you’re using salmon with skin.
- Put roasting pan back in oven and roast 4-5 minutes.
- Take pan out of oven and remove skin from salmon if needed.
- Season top side of salmon with salt and pepper, then turn fish over, season with salt and pepper on other side, put back in oven, and roast about 3 minutes more, or until fish is done to your liking.
- Cooking the fish in a pre-heated pan browns it beautifully without overcooking.
More Delicious Ways to Cook Salmon:
- two 8 oz. pieces salmon (see notes)
- 2 T olive oil
- 1 tsp. Szeged Fish Rub
- 1 tsp. dried parsley
- 1 tsp. dried dill weed
- salt and fresh ground black pepper to taste
- avocado salsa of your choice for serving; see below
- First make avocado salsa, using the ingredients you prefer. The photos show Tomatillo and Black Bean Salsa (recipe below), but the salmon would also be delicious with Tomato-Avocado Salsa, or Avocado-Cilantro Salsa if you prefer less carbs.
- Remove salmon pieces from refrigerator and let come to room temperature.
- Turn on oven to 450F and coat the roasting pan with olive oil and place it in the oven.
- While it heats, rub the fleshy side of the salmon (or both sides for skinless salmon) with fish rub and dried herbs, and let sit at room temperature.
- When oil in the pan is sizzling (about 5 minutes) remove pan and place salmon on it, skin side up if you're using salmon with skin.
- Put pan back in the oven and roast 4-5 minutes, or until skin lifts off easily.
- Pull off skin carefully, and season skin side (or top side) of fish with salt and pepper.
- Turn salmon over with other side up and roast about 3 more minutes, or until it’s as done as you like it. (Total roasting time of about 7 minutes seemed perfect to me.)
- Serve hot, with avocado salsa of your choice if desired.
The simple Tomatillo and Black Bean Salsa with Avocado shown in the photos simple combines 1 diced avocado, 3 T fresh lime juice, salt, one can black beans (rinsed), 1 cup chopped fresh tomatillos, 1 cup chopped cilantro, Green Tabasco sauce to taste, and 1 T olive oil.
I used wild salmon with skin; use any salmon you prefer. I love Szeged Fish Rub (affiliate link) but use any fish rub you prefer
Nutritional information is for salmon only.
Recipe adapted slightly from Mark Bittman’s Salmon Roasted in Butter. (No longer online except on a site where you have to pay to access it.)
Amount Per Serving: Calories: 594Total Fat: 42gSaturated Fat: 7.3gUnsaturated Fat: 31gCarbohydrates: 1.1gFiber: .4gProtein: 51g
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Roasted Salmon with Avocado Salsa can a great dish for low-carb diet plans and for any phase of the original South Beach Diet, as long as you choose a salsa that fits your diet plan.
Find More Recipes Like This One:
Use Seafood Recipes to fine more salmon recipes Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.