keto baked salmon with avocado salsa

Baked salmon with avocado salsa is an easy keto salmon recipe that is full of flavor and is ready in 20 minutes! A side of salmon is seasoned well with a blend of flavorful spices, then served with this delicious low-carb avocado mango salsa that makes the perfect zesty/sweet/spicy topping. The salmon is tender and flaky with hints of cayenne and smoky paprika, while the avocado salsa is just downright GOOD. Tons of flavor going on here and a really minimal amount of prep work, too.

I love, love, love this fresh and healthy meal for so many reasons. Salmon is a favorite of mine and fortunately, my husband and kids (who are very meh about salmon) are gradually getting on board with it too. This ginger soy salmon recipe is always a hit, so is this air fryer salmon with coffee rub and these smoked salmon and dill egg muffins (a blog favorite, by the way!). But I do think this salmon with avocado salsa has led to a whole new level of appreciation for the fish among my non-salmon-loving family.

Here's why you'll love it:

• salmon with avocado salsa is an under 30-minute meal
• the oven does most of the work
• it's an easy baked salmon recipe that can be enjoyed with or without the avocado salsa (save this one if you're in need of an everyday baked salmon recipe)
• this keto salmon recipe is also gluten free, dairy free and low-carb
• it is a nutritious meal packed with omega-3s and healthy fats

the ingredients

This recipe includes a handful of spices that give the salmon a slightly "blackened" taste. The avocado mango salsa comes together quickly and can be easily modified based on what's in the fridge. I explain that in detail in the low-carb avocado mango salsa post which is where you'll find all of the ingredients and instructions for making it. For ease, I'm re-sharing the entire recipe here as well.

To make the keto baked salmon with avocado salsa, you will need:

• a side of salmon, preferably wild-caught
• avocado oil or olive oil
• smoked paprika
• salt and pepper
• onion powder
• garlic powder
• cayenne pepper
• avocados, cubed
• large mango, cubed
• red onion, chopped
• cilantro
• jalapeño, deseeded and chopped small
• lime juice

You can certainly riff here - another thing I appreciate about this recipe. Add a touch of sweetener to the salmon rub; omit the mango entirely (or replace it with ripe, juicy peaches like I did last week); make it even spicier if that's your thing. It's a go-with-the-flow recipe and I'm all about it.

the process

1. Prep the salmon. Pat the salmon dry with paper towels and place it on a lined baking sheet, skin side down. In a small bowl, combine the seasonings. Drizzle the oil on the salmon, then sprinkled the seasoning mixture evenly on top.
2. Bake the salmon. Transfer the sheet to the oven and bake at 400°F for 13-18 minutes (or until it reaches desired doneness).
3. Make the avocado mango salsa. In a medium bowl, combine the cubes of avocado and mango. Add the onion, cilantro, jalapeño and lime juice. Gently mix and add salt to taste.
4. Enjoy. When the salmon is done baking, remove it from the oven and let it cool for about 3-5 minutes before serving. Cut portions of the salmon and serve with the avocado salsa on top.

tips for making this recipe

• Knowing how long to bake salmon: The bake time will vary based on the thickness of the salmon and how you prefer the fish. Since you're baking the salmon at a higher temperature, keep an eye on it as it can overcook quickly. A meat thermometer will help out a lot, and I shoot for an internal temperature of about 120°F-125°F in the thickest part of the fish. Personally, I like salmon that is prepared medium-rare to medium. (While the USDA recommends cooking salmon to an internal temperature of 140°F, this usually results in dry, overcooked salmon. Also keep in mind that the fish will continue to cook even after you remove it from the oven.)
• Storing leftovers: Salmon with avocado salsa is simple to prepare but leftovers don't keep well. The salmon should be fine the next day but the avocado mango salsa will brown (just like guac). I recommend serving the avocado salsa on individual servings of the salmon versus spooned on top of the entire thing. This will make storing any leftover salmon a whole lot easier.

frequently asked questions

• Is salmon ok on keto? Salmon is a wonderful, nutrient-packed protein that fits into nearly any eating style (except if you're vegan, of course). Since it is full of omega-3's and healthy fats, it is especially ideal for a keto or LCHF diet.
• How many carbs are in avocado salsa? The avocado mango salsa has only 5g net carbs per serving, and that includes the mango.
• What sides go well with salmon? Salmon with avocado salsa goes well with so many different sides! You could serve it with this a veg on the side like this air fryer broccoli or crispy roasted Brussels sprouts. If you're looking for a salad, try it with this spicy keto coleslaw. Or add in a comfort food like a slice of this keto cornbread.

This baked salmon recipe makes one super delicious, healthy meal! If you try it and love it too, please consider leaving a star review below and/or comment. Or tag @stemandspoon on Instagram- your messages make my day!

more keto salmon recipes to try

• Air fryer salmon with coffee rub, a quick salmon recipe if you have an air fryer! The rub is smoky and earthy and adds a bold punch of flavor.
• Ginger soy salmon and sautéed spinach with fennel. Garlic, ginger and soy (plus a hint of citrus!) make a delicious sauce that pairs beautifully with these tender salmon fillets.
• Smoked salmon and dill egg muffins are a yummy, on-the-go and protein-packed breakfast!

Continue to Content

keto baked salmon with avocado salsa

Yield: 6-8 servings

Prep Time: 5 minutes

Cook Time: 13 minutes

Additional Time: 5 minutes

Total Time: 23 minutes

Salmon with avocado salsa is a fresh and delicious meal that's ready in 20 minutes! Tender salmon is served with a sweet and spicy avocado mango salsa for an easy, no-fuss dinner any day of the week.

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Ingredients

for the baked salmon

• 1 whole side of salmon, about 1-½ to 2 pounds
• 2 tablespoons olive oil or avocado oil
• ½ teaspoon fine sea salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika
• ¼ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon ground cayenne
• ¼ teaspoon ground cumin

avocado mango salsa

• 2 large avocados, cut into cubes
• 1 large mango, cut into cubes
• ¼ cup chopped red onion
• ¼ cup chopped cilantro
• 1 jalapeño, deseeded and chopped small
• 1 lime, juiced
• dash of salt
• optional seasonings: red pepper flakes, chipotle powder, cumin (add to taste)

Instructions

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper, aluminum foil, or a baking mat.
2. Pat the side of salmon dry with paper towels and place it on the baking sheet, skin side down. Drizzle the oil on the salmon.
3. In a small bowl, combine the seasonings. Sprinkle the seasoning blend generously over the top of the salmon.
4. Transfer the baking sheet to the oven and bake at 400°F for 13-18 minutes (or until it reaches desired doneness- see notes).
5. While the salmon is baking, make the avocado salsa. In a medium bowl, combine the avocado and mango cubes. Add the chopped onion, jalapeño and lime juice. Gently mix and add salt to taste.
6. When the salmon is done, remove it from the oven and let it cool for 3-5 minutes before serving.
7. Serve portions of salmon topped with the avocado mango salsa.

Notes

The bake time will vary based on the thickness of the salmon and how you prefer the fish. Keep an eye on it as it can overcook quickly. An instant read thermometer will help identify when it's done. For medium to medium-rare salmon, shoot for an internal temperature (at the thickest part of the fish) of 120°F-125°F. The salmon will also continue to cook after it is removed from the oven.

Serve the avocado salsa on individual servings of the salmon instead of piling it on top of the entire piece of fish. This will allow you to store any leftover salmon without salsa on it as the avocado salsa doesn't keep well (it will brown, just like guacamole).

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 384Total Fat: 28gSaturated Fat: 4gTrans Fat: 0gCholesterol: 0mgSodium: 4mgCarbohydrates: 8gNet Carbohydrates: 5gFiber: 3gSugar: 4gProtein: 26g

This nutritional information is approximate and is provided for convenience as a courtesy.