Chili Maple Salmon with Avocado Salsa is both nourishing and indulgent. The salmon is marinated in a sweet-spicy blend of maple, chili, garlic, and soy, then baked until perfectly tender and flaky. It’s topped with a bright avocado salsa made with lime, cilantro, jalapeño, and red onion that brings amazing freshness and balance. This recipe comes together quickly, uses simple ingredients, and delivers a nutrient-rich, protein-packed dinner that’s as satisfying as it is delicious.
If you're a salmon lover like me you need to try my hot maple salmon, salmon harvest bowls and my hot honey salmon tacos.
Jump to:
Why you'll love this recipe
Fresh + vibrant. The combination of zesty lime, creamy avocado, and juicy salmon delivers bright, refreshing flavor in every bite.
Protein-rich. Salmon packs healthy omega-3 fats and high-quality protein to keep you nourished and satisfied.
Nutrient-dense. Loaded with heart-healthy fats, antioxidants, and micronutrients from salmon, avocado, and fresh herbs.
Fast + weeknight-friendly. Minimal prep, easy ingredients, and ready in under 30 minutes - perfect for busy schedules.
Ingredients
- Salmon fillets – provide protein and healthy omega-3 fats
- Soy sauce or tamari – adds savory umami depth to the marinade
- Maple syrup or honey – balances the salt with natural sweetness
- Garlic – brings aromatic flavor and warmth
- Olive or avocado oil – helps the salmon caramelize and stay moist
- Salt & black pepper – enhances flavor and seasoning
- Avocado – adds creaminess, healthy fats, and cooling balance to the spice
- Red onion – provides crisp texture and sharp contrast
- Cilantro – adds freshness and bright herbal flavor
- Jalapeño – gives a mild/medium heat and kick
- Lime juice – adds acidity to brighten and balance the dish
- cooked rice – makes it a full meal and adds satisfying carbs
See the recipe card for full information on ingredients and quantities.
Substitutions
- Salmon – You can swap the salmon for trout, mahi-mahi, halibut, or cod. All pair nicely with the citrusy salsa and absorb the marinade well.
- Soy sauce – Use tamari for a gluten-free option, or coconut aminos for a soy-free alternative with a slightly sweeter flavor.
- Maple syrup – Honey or date syrup both work.
- Lime juice – Lemon juice works in a pinch, or a splash of rice vinegar can provide a similar brightness.
- Jalapeño – For more heat, use serrano pepper, or use red pepper flakes for convenience. You can also omit if you prefer mild flavor.
- Cilantro – If you’re not a cilantro fan, substitute with parsley, fresh basil, or chives.
Step-by-Step Instructions
- Step 1: Marinate salmon.
- Step 2: Make salsa.
- Step 3: Add seasonings to salmon and bake.
- Step 4: Form bowls with salmon, veggies, sauce and quinoa.
Storage instructions
You can store the extra salmon in a sealed container in your fridge for up to 1 or maybe 2 days. Salmon gets progressively fishier as time goes on. The avocado salsa can be stored for up to 3-4 days. It might brown as time goes on but this won't affect the flavor.
Recipe Pro-Tips
For the best flavor, opt for frozen salmon. Most “fresh” salmon at the store was previously frozen anyway, and sitting thawed for too long can intensify the fishy taste. I especially love Wild Alaskan Co and Costco’s sockeye.
I love to cook my rice in my our place dream cooker. It is so much easier than doing it on the stove top - I can set it and forget it while I cook the rest of the recipe.
If you want to bump up the protein use bone broth when you cook the rice.
Recipe FAQS
Yes. Compared to farmed salmon, wild-caught varieties are usually leaner, more nutrient-dense, and offer superior omega-3 levels. Alaskan salmon in particular is known for being responsibly and sustainably caught.
Avocados are rich in healthy monounsaturated fats that support heart health, help lower inflammation, and promote balanced cholesterol. They’re also packed with fiber, potassium, and antioxidants, which support digestion, stable blood sugar, and healthy skin.
Yes - frozen fish is often fresher than “fresh” fish at the store. Just be sure it’s fully thawed before cooking.
Other fish dinners to try
If you make this Chili Maple Salmon with Avocado Salsa, please leave me a rating and review on this blog post. This is the best way to support me!
Tag me on Instagram so I can repost you!
Subscribe to my weekly newsletter to get my latest recipes delivered straight to your inbox.
Chili Maple Salmon with Avocado Salsa
Equipment
Ingredients
salmon
- 2 servings salmon
- 1 tablespoon soy sauce
- 1 teaspoon olive oil
- juice from 1 lime
- 1 tablespoon maple syrup
- 2 cloves garlic - pressed or minced
- ½ teaspoon chili powder
- ⅛-1/4 teaspoon salt
- ½ teaspoon paprika
Salsa
- 1 medium avocado
- juice from 1 lime
- 1 clove garlic - minced
- 1 bell pepper - finely chopped
- ½ cup finely chopped cilantro
- ½-1 teaspoon salt adjust to your saltiness preference, I used close to 1 teaspoon
- ½ small jalapeno - deseeded and finely chopped
- pinch black pepper
- ½ small red onion - finely chopped
Cilantro lime rice (optional)
- 1 cup cooked white rice can also do quinoa, brown rice, etc
- juice from ½ lime
- 1 teaspoon olive oil
- ¼ cup fresh chopped cilantro
- salt/pepper to taste
Instructions
- Mix together soy sauce, lime, garlic, olive oil and maple syrup in a bowl or jar. Pour sauce over salmon and let marinate for at least 15 minutes.
- Add all avocado salsa ingredients to a bowl and mix together until combined. Taste and adjust salt at the end. Set aside.
- Preheat oven to 425 degrees. Add salmon to a sheet pan and coat in salt, pepper, onion powder, paprika and chili powder. Bake for 6-8 minutes.
- If doing the cilantro lime rice, combine cooked rice with cilantro, lime, olive oil and salt + pepper. I cooked mine in bone broth for extra protein.
- Assemble plates/bowls with rice and salmon, topping the salmon with the avocado salsa. Dig in and enjoy.
Leave a Reply