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a cast iron pan resting on a blue towel with salmon and green salsa

Salmon with Adobo Sauce and Blackberry Cucumber Avocado Salsa

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Whip & Wander
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Mains
  • Method: Stovetop / Oven
  • Cuisine: Latin American


This Salmon with Adobo Sauce and Blackberry Cucumber Salsa is spicy, sweet, and citrusy, and best enjoyed in the peak of summer berry season.



Salmon with Adobo Sauce:

  • 3 chipotle chilis + 1 tbsp of sauce from a can of chipotle chilis in adobo sauce
  • 1 tbsp garlic oil (may sub 1 tbsp olive oil + 1/2 tsp minced garlic)
  • zest from one lime (reserve the juice for the salsa)
  • 1 tsp ground coriander
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 1/2 lb salmon filet with skin on, deboned and portioned into 4 pieces (I prefer Sockeye)
  • 1 tbsp avocado oil or cooking oil of choice

Blackberry Cucumber Avocado Salsa:

  • 1 1/2 cups English cucumber, diced
  • 1 cup blackberries, I usually only halve these if they are on the large side
  • 1 large avocado, peeled, pitted, and diced
  • 1/2 cup fresh cilantro, chopped
  • 3/4 tsp sea salt
  • juice of 1 lime

I love to serve this recipe with a side of this Cilantro Lime Cauliflower Rice


For the Salmon with Adobo Sauce:

  1. In a food processor or blender, pulse the chipotle chilis, adobo sauce, garlic oil, lime zest, coriander, sea salt, and pepper until evenly blended and smooth.
  2. Using a basting brush, cover the salmon evenly with the adobo sauce blend.
  3. You can cook the salmon one of two ways, on the stovetop over medium-high heat or in the oven at 425 degrees F (218 C). I prefer to use a large cast-iron pan for both methods.
    • If cooking the salmon on the stovetop, allow the oiled cast iron pan to heat up fully over medium-high heat, then add the oil, then the salmon. This helps prevent the salmon from sticking to the cast iron. Carefully transfer the salmon to the pan skin side up. Be careful as it is easy to splatter the adobo sauce in the hot pan. Allow the salmon to cook undisturbed for 5-6 minutes and then gently flip to the opposite side with a fish spatula. When you flip the salmon to the skin side it should have a bit of char on the top. Cook on the opposite side (skin side down) for an additional 3-4 minutes or until the fish has reached an internal temperature of 145 degrees F.
    • If cooking the salmon in the oven, place the cast-iron pan in the oven as you set it to preheat so that it begins to come to temperature before adding the fish. Once the oven is preheated, remove the pan from the oven and brush with oil, then add the fish skin side down. Be very careful when doing this as the pan is likely to sizzle and splatter the oil and sauce at this point. Return the fish to the oven and roast for 15-20 minutes or until the fish has reached an internal temperature of 145 degrees F.

For the Blackberry Cucumber Avocado Salsa:

  1. Gently toss the salsa ingredients together until well-combined. Serve directly on top of the cooked salmon.


Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.


  • Serving Size: 1 serving
  • Calories: 418
  • Sugar: 3 g
  • Sodium: 1267 mg
  • Fat: 23 g
  • Saturated Fat: 3 g
  • Carbohydrates: 10 g
  • Fiber: 5 g
  • Protein: 46 g
  • Cholesterol: 108 mg