• .75-1 lb salmon filet (perhaps a piece of Nordic Blu or Loch Duart from Wulf’s Fish or a couple 6oz portions of sockeye or coho from Wild Alaskan)
  • avocado or olive oil
  • chili powder
  • cumin
  • paprika
  • onion powder
  • salt
  • pepper
  • 1 avocado, sliced into chunks
  • juice from 1 lime
  • 1 tiny red onion, diced
  • a few sprigs of fresh cilantro, chopped
  • 1/2 serrano or jalapeno pepper, diced
  • A few handfuls of fresh arugula

Note: fish links contain referral discount codes if you’re interested


  1. Light the grill or preheat the oven to 425 (depending on how you want to cook the salmon)
  2. Mix a little of each spice together in a tiny bowl
  3. Lightly coat the salmon in oil and rub the spice mixture all over the filet, let sit on a sheet pan until the oven or grill is ready
  4. Once the oven or grill is up to temp, put the fish in/on and roast/grill until cooked to desired temp (depending on thickness, if roasting: ~12-15 minutes, if grilling: ~4-5 minutes p er side)
  5. While the fish is cooking, add avocado, lime juice, red onion, cilantro, chili pepper and a bit of salt and pepper to a small bowl and stir to combine
  6. Spread arugula onto two plates and top each with a piece of the salmon and the avocado salsa on the top or side

Recipe adapted from Cookie Rookie.