Imagine sinking your fork into a perfectly flaky piece of Baked Salmon with Avocado & Feta, where the buttery salmon meets the creamy richness of avocado and the tangy bite of feta cheese. This Mediterranean-inspired dish transforms ordinary salmon into an extraordinary meal that’s both elegant and effortless. Baked Salmon with Avocado & Feta combines heart-healthy omega-3s with the freshness of avocado and the briny complexity of feta for a flavor combination that’s simply irresistible. You’ll learn how to perfectly bake salmon to tender perfection and top it with a vibrant avocado and feta mixture that elevates this dish to restaurant quality.

Why You’ll Love This Recipe

This Baked Salmon with Avocado & Feta recipe is about to become your new favorite way to enjoy fish. The contrast between the warm, tender salmon and the cool, creamy avocado-feta topping creates an incredible textural experience that delights with every bite. The salmon bakes to moist perfection while developing a slightly crisp exterior, while the avocado brings its buttery smoothness and the feta adds a salty, tangy punch that cuts through the richness.

What makes this dish truly special is its impressive presentation despite requiring minimal effort. It’s perfect for both weeknight dinners and special occasions when you want to impress without spending hours in the kitchen. The vibrant colors – the pink salmon, green avocado, and white feta – create a visual feast that’s as pleasing to the eye as it is to the palate.

Additionally, this salmon with avocado and cheese combination is incredibly nutritious, packing in protein, healthy fats, and important vitamins and minerals. It’s a wholesome meal that leaves you feeling satisfied but not heavy – the perfect balance of indulgence and nourishment.

Ingredients

For this Baked Salmon with Avocado & Feta recipe, quality ingredients make all the difference:

4 salmon fillets (6 oz/170g each), skin on, preferably wild-caught
2 tablespoons olive oil (30ml), extra-virgin for the best flavor
1 teaspoon sea salt (5g)

½ teaspoon freshly ground black pepper (2g)
1 teaspoon dried oregano (1g)
2 medium ripe avocados (about 7 oz/200g each), diced

4 oz (115g) feta cheese, crumbled
2 tablespoons fresh lemon juice (30ml)
2 cloves garlic, minced (about 2 teaspoons)

¼ cup fresh dill, chopped (15g)
¼ cup red onion, finely diced (40g)
1 tablespoon capers, drained (10g)

Lemon wedges for serving

The salmon should be fresh with firm, translucent flesh. Choose avocados that yield slightly to gentle pressure for the perfect creamy texture. Traditional Greek or Bulgarian feta, made from sheep’s milk, offers the most authentic tangy flavor for this baked salmon and avocado dish, but any good quality feta will work beautifully.

Pro Tips

To elevate your Baked Salmon with Avocado & Feta from good to extraordinary, keep these professional tips in mind:

First, never overcook your salmon. The key to perfectly baked salmon is removing it from the oven when it’s just slightly underdone at the center, about 120°F (49°C) on an instant-read thermometer. The residual heat will continue cooking the fish to the ideal temperature of 125-130°F (52-54°C), resulting in salmon that’s moist and flaky rather than dry and tough. Remember the chef’s mantra: you can cook it more, but you can’t uncook it!

Second, temperature matters for both the salmon and the avocado. Bring your salmon to room temperature for 15-20 minutes before baking for more even cooking. Conversely, keep your avocado mixture chilled until just before serving. This temperature contrast between the warm salmon and cool avocado-feta topping creates a more dynamic eating experience and prevents the avocado from becoming mushy or discolored.

Lastly, don’t skimp on the seasoning. Salt your salmon adequately before cooking, and prepare the avocado-feta mixture at least 30 minutes ahead of time to allow the flavors to meld. This gives the garlic, lemon, and herbs time to infuse the mixture, resulting in a more cohesive and flavorful topping for your salmon with feta and avocado.

Instructions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Take the salmon fillets out of the refrigerator about 15-20 minutes before cooking to bring them closer to room temperature, which helps them cook more evenly.

Step 2

Pat the salmon fillets dry with paper towels. This is crucial for getting a nice exterior on your Baked Salmon with Avocado & Feta. Moisture on the surface of the fish can create steam, preventing proper browning and potentially making the fish soggy.

Step 3

Place the salmon fillets skin-side down on the prepared baking sheet. Brush each fillet with olive oil, making sure to coat the entire surface. Season generously with sea salt, freshly ground black pepper, and dried oregano, gently pressing the seasonings into the flesh.

Step 4

Bake the salmon in the preheated oven for 12-15 minutes, depending on the thickness of your fillets. For medium-rare to medium doneness (recommended for the best texture), the salmon should be just slightly translucent in the center. If you prefer your salmon more done, add 2-3 minutes to the cooking time.

Step 5

While the salmon bakes, prepare the avocado and feta topping. In a medium bowl, combine the diced avocados, crumbled feta cheese, fresh lemon juice, minced garlic, chopped dill, diced red onion, and capers. Gently fold the ingredients together, being careful not to mash the avocados. You want distinct pieces of avocado coated with the other ingredients.

Step 6

Once the salmon is done, remove it from the oven and let it rest for 3-5 minutes. This allows the juices to redistribute throughout the fish, ensuring moist and tender Baked Salmon with Avocado & Feta. The salmon will also continue cooking slightly during this time.

Step 7

Transfer each salmon fillet to a serving plate, carefully lifting it from the skin if desired (though the skin is delicious and nutritious!). Generously top each piece with the avocado and feta mixture, allowing it to cascade over the sides for a beautiful presentation.

Step 8

Garnish with additional fresh dill and serve immediately with lemon wedges on the side. The contrast between the warm, flaky salmon and the cool, creamy avocado-feta topping creates a delightful sensory experience that makes this dish truly special.

Variations

Baked Salmon with Avocado & Feta is wonderfully versatile and can be adapted to suit different dietary needs or simply to switch things up. Here are some delicious variations to try:

For a Mediterranean twist, replace the dill with fresh mint and basil, and add a handful of halved cherry tomatoes and some sliced Kalamata olives to the avocado-feta mixture. This creates a more pronounced Mediterranean flavor profile that pairs beautifully with the salmon and transforms it into a Greek-inspired dish.

If you’re dairy-free, skip the feta and instead increase the avocado slightly, adding a tablespoon of nutritional yeast for a cheesy flavor without the cheese. A sprinkle of toasted pine nuts will add a nice textural element to replace the feta’s crumbly bite in this avocado salmon bake variation.

For a spicy kick, incorporate 1-2 finely diced jalapeños or a dash of red pepper flakes into the avocado mixture, along with some chopped cilantro in place of the dill. A squeeze of lime instead of lemon completes this Southwestern-inspired version of baked salmon with avocado that brings a whole new dimension to the dish while maintaining its fresh, vibrant character.

Storage & Serving

Baked Salmon with Avocado & Feta is best enjoyed fresh from the oven, but proper storage is possible if you have leftovers. Store the salmon and avocado-feta topping separately in airtight containers in the refrigerator. The salmon will keep for up to 2 days, while the avocado mixture is best used within 24 hours before it begins to brown and lose its fresh texture.

To reheat the salmon, cover it with foil and warm gently in a 275°F (135°C) oven for about 10-15 minutes, or until just warmed through. Avoid microwaving, which can give fish a rubbery texture. Add the cold avocado-feta mixture just before serving.

For an elegant presentation, serve your salmon with avocado feta on a bed of lemon-dressed arugula or spinach, creating a complete meal with no additional sides needed. Alternatively, pair it with roasted asparagus and a small portion of wild rice or quinoa for a more substantial dinner.

For a beautiful brunch option, serve a smaller portion of the Baked Salmon with Avocado & Feta alongside poached eggs on toasted sourdough for a sophisticated twist on avocado toast that will impress any guest. A glass of crisp white wine or a light rosé makes the perfect accompaniment for this versatile dish.

FAQs

Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon, but make sure to thaw it completely in the refrigerator overnight. Pat it very dry before cooking to remove excess moisture, which is particularly important when starting with frozen fish. The texture may be slightly different than fresh salmon, but the dish will still be delicious.

How do I know when my salmon is perfectly cooked?
Perfectly cooked Baked Salmon with Avocado & Feta should flake easily with a fork but still maintain some translucency in the center. For medium doneness, aim for an internal temperature of 125-130°F (52-54°C). The salmon will continue cooking slightly after removing it from the oven, so it’s better to undercook slightly than overcook.

Can I prepare any parts of this dish ahead of time?
The avocado-feta topping can be prepared up to 2 hours ahead and refrigerated. To prevent browning, press plastic wrap directly onto the surface of the mixture and add a little extra lemon juice. The salmon should be seasoned just before baking for the best results.

What can I substitute for feta if I don’t have any?
Goat cheese makes an excellent substitute for feta in this salmon and avocado bake, offering a similar tangy flavor with a creamier texture. Crumbled cotija or queso fresco would also work well, or try small cubes of mozzarella for a milder option.

Is this recipe keto-friendly?
Yes, Baked Salmon with Avocado & Feta is perfectly suited for a ketogenic diet. It’s high in healthy fats from the salmon, avocado, and olive oil, while being very low in carbohydrates. Just be sure to serve it with keto-friendly sides such as roasted non-starchy vegetables instead of rice or potatoes.

Conclusion

This Baked Salmon with Avocado & Feta is elegant simplicity at its finest — a harmonious blend of rich, flaky salmon with the creamy decadence of avocado and the salty tang of feta cheese. It’s the kind of dish that transforms an ordinary weeknight into a special occasion, while still being straightforward enough to prepare without stress. Whether you’re cooking for yourself, your family, or guests, this recipe strikes that perfect balance between impressive and accessible. The combination of heart-healthy omega-3s from the salmon and beneficial fats from the avocado makes it as nutritious as it is delicious, proving that good food can be good for you too. Next time you’re craving something that feels special but doesn’t require hours in the kitchen, remember this Baked Salmon with Avocado & Feta — a restaurant-worthy meal made right in your own home.

Baked Salmon with Avocado & Feta