If you love salmon and avocado as much as I do, you totally have to make this Brown Sugar and Chili-Rubbed Salmon with Avocado Crema. So simple and so easy-to-make, it’s the perfect middle-of-the-week dinner.
SO MUCH TO SAY. Where do I begin!? Ok. One of my favorite bloggers, Andie Mitchell just came out with a cookbook named Eating in the Middle: A Mostly Wholesome Cookbook. I’ve always been a HUGE fan of moderation and eating as balanced as possible. Definitely NOT a health freak in any way nor will I ever be. It’s just not my nature.
Being brought up similar to Andie where my Cuban mom would make food for 10 people when we were only a family of 4 has always been the norm for me. She’d also think we didn’t like the food if we didn’t have seconds. Andie does a great job of giving us recipes that are not only wholesome but flavorful. That’s definitely a life I could live with.
If you haven’t read Andie’s other book, It Was Me All Along: A Memoir, please do.
It’s so beautifully written. I read it in less than a week (which, trust me, is hard for me to do because my ADD is always on overdrive).
She shares her personal battles with weight loss, bullying, how her childhood and teen years were completely governed by food, how she lost 135 lbs, and how she needed therapy to remedy her relationship with food.
All topics that we can all relate to or have experienced ourselves at some point in our lives. It was the most refreshingly honest piece of literature I’ve ever read. She’s also so descriptive about food that I was hungry the whole time! Not complaining. When I heard she had a cookbook coming out, I knew it was going to be nothing short of amazing.
I’ve already bookmarked a bunch of recipes from her cookbook and I decided to make this one first.
This salmon, guys, it was SO SO good.
Not too sweet, not too spicy. It delivers just the right amount of kick to keep you eating without immediately grabbing a glass of water. I like spicy but not I can’t breathe, why-are-my-eyes-crying, Jesus-take-the-wheel spicy. This was perfect.
Is it crazy that I also ALWAYS remember this video when I hear “salmon”. HA!
Anyways, I LOVE the color of the salmon after cooking… and paired with the avocado crema? Beautiful!
Avocados make any dish better, don’t they? Not only are they delicious, that bright green color just livens up any plate. I had an avocado tree in the backyard growing up. Actually, we had a mango AND avocado tree. I’m spoiled, I know.
Ok, on with the recipe from the fantastic Andie!
- 1/2 avocado peeled and pitted
- 2 tablespoons sour cream
- 2 tablespoons fresh lime juice
- 1 garlic clove
- 1/4 cup packed fresh flat-leaf parsley
- Pinch of salt
- 1 tablespoon packed light brown sugar
- 1 tablespoon chili powder
- 1/2 teaspoon salt
- Pinch of cayenne pepper
- 4 salmon filets 5 ounces each
- 4 teaspoons extra virgin olive oil
- 1 lime thinly sliced into rounds
In a food processor, combine the avocado, sour cream, lime juice, garlic, parsley, and salt, and pulse until smooth. The consistency should be similar to sour cream - thick yet spreadable. To thin it, add a tablespoon or two of water and pulse to incorporate.
Cover and set aside until ready to serve. The crema will keep in an airtight container in the refrigerator for 1 day.
In a small bowl, combine the brown sugar, chili powder, salt, and cayenne pepper. Lay the salmon filets on a clean work surface and sprinkle the brown sugar mixture evenly over each filet, rubbing it into the flesh on all sides.
In a 12-inch non-stick skillet set over medium-high heat, heat 2 teaspoons of the oil. Add 2 of the salmon filets (skin side up, if they have skin on) and cook, undisturbed, until their undersides are crisp and just beginning to blacken, about 4 minutes.
Flip the filets and cook until the fish feels firm to the touch, 4 minutes more. Transfer to a warm plate. Add the remaining 2 teaspoons of oil to the pan and swirl to coat. Repeat the cooking process with the remaining 2 filets of salmon. Set the salmon aside.
Add the lime juices to the skillet and cook just until they begin to caramelize, about 30 seconds. Flip and cook for an additional 30 seconds.
To serve, divide the salmon filets among 4 plates and spoon 2 tablespoons of cream over each. Press a caramelized lime slice into the crema to garnish and serve.
If you’ve made this or any other recipe, tag me on Instagram with #asassyspoon or comment below. I’d love to hear from you!
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