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Sautéed Wild Copper River Salmon with California Avocado, Tomato and Mango Salad

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Sautéed Wild Copper River Salmon with California Avocado, Tomato and Mango Salad



Serves: 12

3 Fresh California Avocados, peeled and diced*
6 cups tomato, chopped
3 mango, peeled, pitted and diced
3/4 cup red onion, finely chopped
6 Tbsp. fresh lime juice
3 Tbsp. fresh cilantro, chopped
2 tsp. salt, divided
3 Tbsp. olive oil
12 6-oz wild Copper River salmon fillets
3/4 tsp. black pepper, freshly ground

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  1. Combine the avocado, tomato, mango, onion, lime juice, cilantro, and about a third of the salt in a bowl.
  2. Heat the oil in a large nonstick skillet over medium-high heat. Sprinkle the salmon with the remaining salt and pepper. Add to the skillet, skin side up and cook until nicely browned, about 4 minutes. Turn and cook until skin is crisp and the salmon is still slightly translucent in the center, about 4 minutes longer.
  3. Spoon the avocado mixture over the salmon and serve.

Serving Suggestion:  Serve on a bed of baby arugula or spring mix salad.

Serving Options:
For appetizer or tapas portion, cut salad ingredients into small dice to complement a 2 oz. portion of salmon. Plate as directed.
For bruschetta, toast sturdy slices of baguette (brush with olive oil for a richer taste), top with a 1 oz. portion of salmon and garnish with a tablespoon of (finely diced) salad.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

About the author

David Bonom and Copper River Salmon/Prince William Sound Marketing Association


(2 Ratings)