Salmon with Avocado Sauce (AIP, Paleo)

This AIP salmon recipe is everything you want in an easy summer dinner. The salmon is quickly seared, then finished in the oven until perfectly flaky before being topped with a generous pile of quick-pickled cucumbers that require no chilling time. Everything is served over a light, bright dairy-free avocado sauce that’s somewhere between a creamy green goddess dressing and a nightshade-free guacamole. Crisp, cool, and full of fresh flavor, this easy salmon recipe is naturally AIP, Paleo, and Whole30, making it a healthy weeknight dinner you’ll come back to all season long.

How this salmon recipe fits AIP and Paleo

This recipe is naturally Paleo and AIP Modified. If you’re following AIP Core, simply omit the optional ground coriander from the avocado sauce. For Whole30, the honey in the quick-pickled cucumbers is not compliant. While you can leave it out, the small amount of honey helps balance the acidity of the pickling liquid, so the flavor will be noticeably sharper. Alternatively, serve the salmon with the avocado sauce on its own or pair it with another Whole30-friendly vegetable side.

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These are a quick-pickled cucumber that will be tangy and crisp in just a few minutes. Simply whisk together white wine vinegar, honey, salt and splash of water, then toss thinly sliced cucumbers and a handful of cilantro. Cucumber slices have a tendency to stick together so feel free to get in there with your hands and massage the brine into the salad, leaving no cucumber untouched. Set aside or refrigerate while you prepare the rest of the dish.

The avocado sauce is somewhere between a guacamole and green goddess dressing, and you can make this as thin and delicate as you like. Start with the flesh of one avocado, cilantro, lots of fresh lime juice, a bit of salt and olive oil to boost the richness. Blend everything together, then adjust to taste with more salt or lime as needed. You can thin with additional olive oil or a few splashes of water, to your liking.

Then, sear the salmon. Pat the fillets dry and season generously with salt. Sear over medium-high heat in avocado oil on the presentation side, then flip and finish in a 400° oven for 5-7 minutes, or when the salmon is firm but still moist and flaky.

To serve, spread the avocado sauce then top with the warm salmon, and pile the cucumbers alongside with a wedge of lime to squeeze over the entire dish. Then, garnish with any scallions you have left over.

Salmon with Avocado (AIP, Paleo)

This easy Paleo and AIP salmon recipe pairs seared salmon with a creamy dairy-free avocado sauce and crisp quick-pickled cucumbers.

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Total Time:40 minutes mins

Servings: 4 servings

Author: Christina Marche

Ingredients

Cucumber Salad

• 2 tbsp white wine vinegar
• ½ tbsp honey
• Splash of water
• ½ tsp kosher salt
• 1 English hothouse cucumber, very thinly sliced into rounds
• 2 tbsp finely chopped cilantro

Avocado Sauce

• 1 large avocado, halved and pitted
• 4 scallions, green parts only
• 1 garlic clove
• ½ tsp ground coriander (optional)
• 2 cups cilantro leaves with tender stems
• ¼ cup freshly squeezed lime juice
• 1 tsp kosher salt
• ¼ cup olive oil
• Splash of water, as needed (optional)

Salmon

• 4 (4- to 6-ounce) salmon filets
• Kosher salt
• 1 tbsp avocado oil

Instructions

• Heat the oven to 400°.

Cucumber Salad

• In a medium bowl, whisk together the white wine vinegar, honey, water and salt. Add the cucumber and cilantro and toss well, gently massaging the cucumbers until they begin to soften slightly. Set aside.

Avocado Sauce

• Combine the avocado, scallions, garlic, coriander (if using), cilantro, lime juice and salt in a food processor or blender. Blend until mostly smooth, then, with the motor running, slowly drizzle in the olive oil until the sauce is silky and smooth. Season with additional lime juice or salt to taste, and thin with a splash of water if needed.

Salmon

• Pat the salmon dry and season generously with kosher salt.
• Heat the avocado oil in a nonstick oven-safe skillet over medium heat. Add the salmon presentation-side down and sear until well browned, 2 to 3 minutes. Flip the salmon and transfer the skillet to the oven.
• Roast until the salmon reaches an internal temperature of 120° to 125° for medium or 140° to 145° for well done, about 5 to 7 minutes, depending on thickness.

To Serve

• Spread the avocado sauce onto a serving platter or individual plates.
• Arrange the salmon over the sauce with the seared side facing up, spoon the quick-pickled cucumbers alongside, and finish with flaky sea salt and lime wedges for serving.

Course: Main Course

Cuisine: AIP, AIP Modified, Paleo

Adapted from “Crispy Salmon with Avocado Sauce” from Bon Appetit, September 2025