Easy Chile Lime Salmon with Avocado Salsa & Cilantro Lime Rice

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Easy Chile Lime Salmon Recipe

Fridays are for easy dinners and I’m all about starting the weekend early! That’s why I’m sharing this super easy recipe with you. If you saw my Spicy Salmon recipe (which is absolutely amazing!), you might have noticed that it requires a number of ingredients and steps. Well, this recipe is the laid back version of that.

This is the recipe I make when I want something with a little less heat that takes next to no time or effort to make.

It’s literally…stir rice, chop avocado, pan fry fish. EASY. This is the lazy meal that doesn’t taste like a lazy meal, and it’s got one of our family’s favorite flavor profiles -chile lime.

On top of that, it includes a super easy rice recipe and a basic (super basic!) avocado salsa that literally anyone can make that also tastes AMAZING.

Just like my spicy salmon recipe, the cooking of the the fish starts with a rich Clamato butter sauce, but instead of using spices to season the salmon, I use Tajín (also known as Mexican fruit seasoning) and lime juice.

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Easy & Healthy Lent Dinner – Chile Lime Salmon

If you’re still trying to decide what to cook tonight, this is the perfect easy dish. It’s super healthy, since it includes omega-3 fatty acids from both the salmon and the avocado.

Make it Keto-Friendly

And if you want to turn this into a keto meal, you can easily substitute cauliflower rice. I highly recommend Bird’s Eye, because I love the crispness and freshness of all of their frozen veggies.

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Easy Chile Lime Salmon with Advocado Salsa & Cilantro Lime Rice

Are ya’ll ready for this recipe?

Easy Chile Lime Salmon

Easy chile lime, butter basted salmon filets with cilantro lime rice and a refreshing avocado salsa.
Servings: 4 people
Author: Chantilly


Chile Lime Salmon

  • 4 salmon filets
  • 2 tbsp Clamato Picante juice cocktail
  • 3 tbsp butter
  • 2-3 tbsp Tajín or Mexican chile seasoning
  • kosher salt to taste
  • lime squeezed

Avocado Salsa

  • 2 large, ripe avocados cubed
  • 1/2 cup white onion finely diced
  • 1/2 cup cilantro roughly chopped
  • 1/2 lime squeezed
  • 1/4 tsp garlic powder
  • 1/2 tsp salt to taste

Cilantro Lime Rice

  • 2 cups long grain rice
  • 2 tbsp olive oil
  • 1/4 white onion diced
  • 2 cloves garlic minced
  • 4 cups chicken broth
  • 1/2 bunch fresh cilantro roughly chopped
  • 1 large lime squeezed
  • 1/2 tsp salt to taste


Cilantro Lime Rice

  • Add oil to a large skillet or pot and warm to medium heat. Add rice and allow to toast slightly. Reduce heat to low and add onions and garlic. Saute until translucent. Turn heat back up to medium for 1-2 minutes, moving rice to the outer edges of the pan to prevent garlic from burning. 
  • Add chicken broth to the pan. Bring to a boil, stir, then reduce heat to a low simmer and cover. Cook 20-25 minutes with the lid on. Once done, turn off stove and fluff with a fork.
  • Let set for an additional 10 minutes with lid ajar. Add chopped fresh cilantro and lime juice. Mix rice to combine.

Avocado Salsa

  • Halve the avocados and remove the pits. Hold half of an avocado in the palm of your hand and then slice vertically and then horizontally to dice the avocados inside their skins. Scoop out the avocado cubes with a spoon and add to your mixing bowl.
  • Next, finely dice 1/2 of a large onion and add that to your bowl.
  • Cut the stems from your cilantro.  Roll the leafy stalks of cilantro into a ball and finely mince.  Make sure you chop the cilantro with your knife several times to release all of the flavor and aroma of the herb.
  • Next, squeeze in the juice of 1/2 a lime.  Season with garlic and salt. Gently stir until ingredients are mixed.  Do not mash the avocado.

Chile Lime Salmon

  • If needed, prep your salmon filets by removing the skin and cutting into equal portions. Rinse the salmon under cool water and pat dry with a paper towel. Gently rub with Tajín or spice mix until thoroughly coated.
  • Warm Clamato and butter in a pan until fully melted and combined. Reduce to low to medium-low heat and add salmon filets to the pan. The butter sauce should sizzle, but not pop. Make sure the filets are spaced at least an inch apart so they cook evenly. 
  • Cook uncovered for about 4-5 minutes per side, depending on your preference. Once done, remove from the pan and rest on a plate or platter for 2-3 minutes or until you’re ready to serve.
  • Serve rice, salmon, salsa as desired. Garnish with fresh lime wedges.

Did you try this recipe? Share your pictures with us on Instagram using the #FamiliaEats hashtag. Write your review and tips in the comments below!

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South Texas Foodie, Traveler, Photographer, and Designer.