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Sautéed Salmon with Avocado & Cucumber Salad topped with Spicy Soy Mayo & Dill


  • 1/2 cup uncooked white jasmine rice
  • 2 salmon filets
  • 2 tbsp butter
  • 1 avocado diced
  • 1/2 cucumber diced
  • 1 tsp olive oil
  • 3 tsp soy sauce 2+1
  • 2 tbsp mayo
  • 1.5 tbsp sirarcha
  • ​2 tsp dill + more to taste if desired
  • lemon wedge optional
  • ​salt to taste


  • Start by cooking rice per instructions on package, usually 1.5 x the amount of water to rice, bring to a simmer and then cover on low heat about 15 mins. Check on rice throughout rest of cooking process and when done just turn heat off and leave covered until ready to serve.
  • ​Make your spicy mayo by mixing mayo, siraracha and 2 tsp of your soy sauce and set aside. (You can always add more of any ingredient to adjust spiciness or soy sauce flavor).
  • In another small bowl make your avocado salad by mixing diced avocado, cucumber, remaining tsp of soy sauce, olive oil and a pinch of salt, set aside.
  • Heat a medium sized skillet to medium-high heat, add butter to melt. Add a pinch of salt to your salmon and place skin side up in your skillet once hot. Cook for a few minutes and then sear sides about one minute each side and flip to skin side down to finish cooking, another few minutes. ​​​
  • Remove skin from salmon. I find it is easiest to do by just gently sliding your spatula along the top of skin, it should separate easy.
  • Plate and serve by spreading out half your rice on each plate, adding salmon, avocado salad, drizzle spicy mayo and finally sprinkle dill over the top and a little fresh lemon juice or pinch of salt to taste if desired.