Salmon Stuffed Avocados with Finger Limes

  • Author: Taming of the Spoon
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 stuffed avocado halves 1x



For the dressing

  • 1 tablespoon fresh lime juice
  • 2 teaspoons unseasoned rice vinegar
  • 1 teaspoon honey
  • 1 tablespoon olive oil
  • 2 tablespoons finely diced shallot
  • 3 tablespoons chopped cilantro

For the salmon and avocados

  • 3/4 pound salmon fillet
  • Olive oil
  • 3 teaspoons of your favorite fish seasoning (See Notes)
  • 2 large ripe but firm avocados, cut in half and seed removed
  • Lime juice
  • 6 finger limes


For the dressing

  1. In a small bowl, whisk together the lime juice, rice vinegar, and honey. Whisk in olive oil until combined. Stir in shallot and cilantro. Set aside.

For the salmon and avocados

  1. Heat oven to 350 degrees F.
  2. Rub the salmon with some olive oil and then evenly sprinkle the fish seasoning on the salmon. Place the salmon on a foil lined baking dish, skin side down. Roast the salmon in the oven until just cooked through, about 15-20 minutes. Set aside.
  3. While the salmon is roasting, heat a grill to high heat or heat a grill pan on the stovetop over medium-high heat. Rub the avocado halves with lime juice then olive oil and a pinch of salt. Place the avocados (flesh side down) on the grill or grill pan. Grill the avocados until they are charred and warmed through, 5-7 minutes. Remove avocados from the grill. Set aside.
  4. Remove the citrus beads from the finger limes into a small bowl. (see Notes)
  5. To serve, flake the salmon into large bite-size chunks. Stuff the avocado halves with the flaked salmon. Drizzle with dressing. Top each serving with the finger lime beads dividing equally among the 4 servings. Serve warm, passing any extra dressing and salmon at the table.


For the fish seasoning, I use the salmon rub from Colorado Spice. You can find similar herb mixes at Williams-Sonoma and Penzey’s Spices.

To remove the citrus pearls, cut the lime in half crossways (not lengthways) and squeeze from the bottom towards the cut edge. Remove any seeds with the tip of a small knife.

Recipe adapted from Grilling Wino.