Spiced Salmon with Sweetcorn, Avocado & Pepper Salsa Salad

A vibrant plate that eats like sunshine: salmon rubbed with lime and warm spices, seared until just cooked, and served on a fresh sweetcorn, avocado and pepper salsa. It is quick enough for a weeknight but colourful enough for guests, and the raw, zingy salsa is the perfect foil for the rich fish.

Why this works

• A quick spice rub. Chilli, cumin and coriander with lime bloom against the hot pan and give the salmon a fragrant, savoury crust.
• Salmon cooked just through. Kept a little blush in the middle, it stays moist and buttery rather than dry and flaky.
• A raw, sharp salsa. Sweetcorn, avocado, peppers and tomato dressed with lime cut the richness of the fish and keep every mouthful fresh.

Ingredient notes and swaps

• Salmon. A good thick fillet holds together and stays moist. Trout or sea bass work well too.
• Spices. Adjust the chilli to your taste; the rub should be fragrant and warm, not fierce.
• Sweetcorn. Fresh or tinned both work; char it briefly in a dry pan for a smoky note.
• Avocado. Ripe but firm, so it holds its shape in the salsa.

Spiced Salmon with Sweetcorn, Avocado & Pepper Salsa Salad

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This dish perfectly balances the rich, buttery texture of salmon with the sweet crunch of corn and the zing of fresh peppers. It is also a powerhouse of nutrition. Whether you’re looking for a light summer meal or a healthy weeknight dinner, this dish ticks all the boxes.

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Prep Time 26 minutes mins

Cook Time 17 minutes mins

Total Time 43 minutes mins

Servings: 2 people

Course: Main Course

Cuisine: British

Calories: 810

Ingredients Method Nutrition Notes

Ingredients

  

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For the Spiced Salmon

• 2 Garlic Cloves
• 1/2 Tsp Chilli Powder
• 1/2 Tsp Ground Coriander
• 1/4 Tsp Ground Cumin
• 2 Limes, grated zest and juice, plus wedges to serve
• 2 Tbsp Rapeseed Oil
• 500g Salmon fillet, cut into 2

For the Salsa Salad

• 200g Sweetcorn
• 1 Red Onion, finely chopped
• 1 Avocado, stoned, peeled and chopped
• 1 Red Pepper, deseeded and finely chopped
• 1 Green Pepper, deseeded and finely chopped
• 1 Red Chilli, halved, deseeded and chopped
• 2 Tomatoes, deseeded and chopped
• 10g Coriander, finely chopped

Method

 

1. Finely grate the Garlic into a bowl for the spice rub
2. Stir the spices, juice of 1 Lime and the Oil into the Garlic to make a spice rub
3. Coat the Salmon with the prepared rub
4. Mix the Lime zest and juice into the Corn and stir in all the remaining ingredients
5. Heat a frying pan and cook the Salmon for 4 minutes each side so that it is still a little pink in the centre
6. Serve with the Salsa Salad with extra Lime wedges, if you like, for squeezing over
7. Serve with a side of Fries (optional)

Nutrition

Calories: 810kcalCarbohydrates: 36gProtein: 56gFat: 48gSaturated Fat: 9gSodium: 180mgFiber: 7gSugar: 13g

Notes

Be careful not to overcook the salmon; it should remain slightly pink in the centre to ensure it stays moist and succulent. Overcooked salmon can become dry and lose its delicate flavour.
Serve with extra lime wedges for squeezing over to enhance the freshness.
A side of fries makes this a wonderfully satisfying meal for the whole family.

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Tips for success

• Pat the salmon dry before rubbing so the spices stick and the fish sears rather than steams.
• Get the pan properly hot and leave the fish alone to form a crust before turning.
• Dress the salsa with lime just before serving so it stays bright.
• Rest the salmon for a minute so the juices settle.

Make ahead, storage and reheating

• The salsa is best made fresh, but the components can be chopped a couple of hours ahead.
• The salmon is best cooked to order; any leftovers are lovely cold, flaked through the salsa the next day.
• Keep leftovers in the fridge and eat within a day.

What to serve it with

• Warm tortillas or flatbread to turn it into a light taco.
• A bowl of rice or some new potatoes to make it more substantial.
• Extra lime wedges and a cold drink.

FAQ

Can I use frozen salmon? Yes. Defrost it thoroughly and pat dry before rubbing with the spices.

How do I know when the salmon is cooked? It should flake gently but keep a slightly translucent centre, as it carries on cooking while it rests.

Can I make it ahead? Chop the salsa components ahead, but dress and cook to order for the freshest result.

Is it spicy? Only as much as you like. Adjust the chilli in both the rub and the salsa.

Try these next

More bright, spiced plates to try, and you can read up on the flavours in our guide to using spices.

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