Keto Avocado Lime Salmon Recipe | 719 Calories

⏲ ~27 min total · prep 14 · cook 13 · 4 servings

By the KFI Test Kitchen · Tested & approved by Jason Lieu, KFI recipe editor

Published Sep 15, 2026 · Updated Sep 15, 2026

Ingredients

• 4 (6 oz each) salmon fillets, skin on, pin bones removed
• 2 tbsp olive oil
• 1/2 tsp chili powder
• 1/2 tsp ground cumin
• 1 tsp kosher salt, divided
• 2 ripe avocados
• 1/3 cup sour cream
• 2 tbsp fresh lime juice plus the zest of 1 lime
• 2 tbsp red onion, minced
• 1/4 cup fresh cilantro, chopped

Instructions

1. Blot the salmon fillets dry and season the flesh side with the chili powder, cumin, and 3/4 tsp of the salt. Preheat the oven to 400°F and line a sheet pan with parchment.
2. Rub the fillets with the olive oil and arrange them skin-side down on the pan, at least an inch apart.
3. Roast 12-14 minutes, until the salmon flakes when nudged at the thickest point but the very center is still a deeper translucent orange — about 130°F internal.
4. While the salmon roasts, mash the avocados with the sour cream, lime juice, lime zest, red onion, cilantro, and remaining 1/4 tsp salt into a chunky, spreadable crema.
5. Rest the salmon 3 minutes off the heat, then slide a thin spatula between skin and flesh and lift each fillet away from the skin onto plates.
6. Spoon the avocado-lime crema generously over the warm fillets and serve immediately.

Why this recipe works

• Warm fish, cool crema The salmon comes out of the oven while the avocado crema waits on the counter. Warm fillet under a cool, chunky crema is the contrast that makes this plate work.
• Chili and cumin, lightly Half a teaspoon each of chili powder and cumin seasons without turning the fillets into tacos. The lime in the crema ties the spice back to the fruit.
• Roasting over searing A 400°F oven for 12 to 14 minutes cooks salmon evenly and keeps the stovetop free of spatter. Skin side down on parchment means the fillets lift away when you want them.

Tips for making this recipe well

Pull it early

The recipe takes the salmon out while the very center is still a deeper translucent orange, around 130°F. It finishes on the plate during the 3-minute rest; salmon cooked all the way through is dry salmon.

Slide the spatula under

A thin spatula between skin and flesh lifts each fillet away cleanly after resting. The skin stays behind on the parchment, and nobody misses it.

Crema texture

Mash the avocados to a chunky, spreadable state rather than a smooth purée. The sour cream keeps the mixture from turning gluey and the lime holds the color longer.

Season the flesh only

The chili, cumin, and most of the salt go on the flesh side, since the skin never sees a plate. Oil goes on both sides so the skin roasts instead of steaming.

Zest the lime first

Zest before juicing, every time. A squeezed lime is nearly impossible to zest and the recipe calls for both.

Serving suggestions

Two ripe avocados turn into enough crema for all four fillets, with lime and cilantro keeping it fresh. Spoon it generously over the warm salmon and let some pool on the plate; the fillets lift cleanly off their skins, so plating stays tidy. Seven grams of net carbs a serving leaves room for cauliflower rice or a cabbage slaw underneath. Serve the crema cool for the warm-cold contrast that makes this dish. Extra crema is good on eggs tomorrow.

Storage and meal prep

Cooked salmon keeps 3 to 4 days in a covered container in the fridge. The avocado crema is a different story: it browns at the surface even with lime involved. Press plastic wrap against the crema's surface or keep it in a small jar with the air pressed out, and use it within a day or two. Leftover salmon is good cold over greens or reheated gently, covered, until warmed through. The fillets freeze for 2 to 3 months; the crema does not.

Variations worth trying

• Yogurt crema Full-fat Greek yogurt replaces the sour cream measure for measure and adds a little tang. The crema runs slightly thinner.
• Char instead of roast The spice-rubbed fillets grill well over medium-high. Give them about four minutes a side and mind the flare-ups from the oil.
• Cod or halibut The same rub and crema suit firm white fish. Roast until the flesh flakes at the thickest point, which usually runs a few minutes shorter than salmon.
• Extra lime If your limes run small, use the juice of three. The crema should taste like a dressed guacamole, and that's the target.

Frequently asked questions

Can I eat the skin?

It's edible and some people like it crisped, but the recipe lifts the flesh off the skin for serving. Leaving it on during roasting protects the fillet and makes release easy.

How do I keep the avocado crema green?

Lime juice slows the browning, and plastic wrap pressed against the surface helps more. Make it close to serving time and any color change stays shallow.

Is 130°F safe for salmon?

The recipe pulls the fillets at about 130°F for a moist, medium finish, followed by a 3-minute rest. If you prefer fully opaque fish, roast a few minutes longer; the dish still works.

Can I make the crema ahead?

A few hours ahead is fine with wrap pressed on the surface. Beyond a day it browns no matter what, so morning-of is the practical limit.

What if my avocados aren't ripe?

Underripe avocados mash into a stiff, bland crema. Ripen them on the counter a day or two, or thin store-bought guacamole with the sour cream and lime as a stopgap.

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