Pan-Seared Salmon with Guacamole

4 of 5
(3 ratings)
Total Time
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Spicy chipotle seasoned salmon fillets pan-seared and topped with chunky guacamole

  • 1 large avocado, pitted, peeled
  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
  • 2 tablespoons finely chopped red onion
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon salt, divided
  • 1/8 teaspoon ground black pepper
  • PAM® Original No-Stick Cooking Spray
  • 6 salmon fillets, thawed if frozen, skin removed, patted dry (6 fillets = about 1-1/2 pounds)
  • 1/2 teaspoon ground chipotle chile pepper
  • 1/2 teaspoon ground cumin
  1. Mash avocado in medium bowl. Stir in drained tomatoes, onion, lime juice, 1/4 teaspoon salt and black pepper to make guacamole. Set aside.
  2. Spray 12-inch skillet with cooking spray. Heat over medium-high heat. Sprinkle fish with remaining 1/4 teaspoon salt, chipotle pepper and cumin. Place fish in skillet; cook 2 to 3 minutes on each side or until golden brown and flakes easily with fork (145°F). Serve fish with guacamole.
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Nutrition Information
Calories: 256 View complete nutrition information
Reviews (3)

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Overall Rating

Michael Sternthal September 08, 2016

Easy to prepare. Great taste. Recommend it. Combination of spices works.

mrscrazyed April 10, 2016

This is surprisingly good. Upped the amount of chipotle chile pepper and ground cumin used on the fish and barbecued instead of pan-seared the salmon. Thought the BBQ enhanced the flavors.

Pam January 10, 2016

Thus recipe us quick, healthy, and incredibly tasty. I made ir for the family and they loved it. I substituted PAM cooking spray with a dab, about an 8th of a teaspoon of coconut oil in a non stick pan. Very delicious. Try it. I'll make this again soon.