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+ servings

Chili-Rubbed Salmon with Avocado Salsa (Instant Pot, Slow Cooker, Baked)

Prep Time5 minutes
Cook Time15 minutes
Servings - 4 persons

Ingredients 

  • 1 lb. salmon fillet, cut into 4 pieces
  • Salt and pepper
  • 3 Tbsp brown sugar
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 avocado, diced
  • 1 pint cherry tomatoes, halved
  • 1 tsp lime juice
  • Chopped cilantro leaves, as garnish
  • Rice, as side dish

Instructions

  • Preheat oven to 350 F. Lightly grease a small baking dish with non-stick cooking spray. Place the salmon fillets into the baking dish and sprinkle each with a little salt and pepper.
  • In a small bowl, combine the brown sugar, chili powder, ground cumin, and garlic powder. Evenly divide and spoon onto each salmon fillet. Spread around and press the rub into the salmon with back of the spoon.
  • Bake in the preheated oven for 15 to 20 minutes, or until salmon is cooked through. Cooking time may vary depending on thickness of the salmon.
  • While baking, gently toss the avocado chunks, halved tomatoes and lime juice.
  • Serve Chili-Rubbed Salmon with avocado-tomato combo on top and cilantro garnish, along with a side ofrice.
  • SLOW COOKER: Line slow cooker insert with parchment paper, add salmon with rub and slow cook on low for 1 hour to 1 hour and 30 minutes, or until salmon is cooked through. Add avocado topping and serve.
  • INSTANT POT: Add 1 cup water to the IP insert and add steam rack. Place salmon with rub onto the steam rack. Set to Sealing. Steam for 2minutes. Natural Release. Add avocado topping and serve.