If you’re on the hunt for a vibrant dish that’s equal parts refreshing, nourishing, and downright craveworthy, let me introduce you to Salmon-Stuffed Avocados. This delightful recipe transforms everyday ingredients into a show-stopping appetizer or light lunch, bringing together creamy avocados, zesty salmon salad, and fresh herbs. It’s a celebration of bold flavors and beautiful colors, easy enough for any day yet impressive enough for special occasions.

Salmon-Stuffed Avocados Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of simple, power-packed ingredients, Salmon-Stuffed Avocados deliver massive flavor in every bite. Each component has a key role: the avocado offers creaminess, the salmon provides richness and protein, and the rest of the ingredients build layers of taste, brightness, and texture.

Avocados: Perfectly ripe avocados are essential; look for ones that yield gently to pressure for the best creamy texture.
Wild Salmon (canned or cooked): Whether you use a convenient can or some leftover cooked salmon, this adds a hearty, savory punch.
Greek Yogurt or Mayonnaise: Either creates a creamy base; yogurt leans more tangy, mayo is richer—choose your favorite.
Dijon Mustard: Just a teaspoon gives the filling a subtle, sophisticated heat and sharpness.
Lemon Juice: A squeeze of lemon brightens and balances the richness while preventing avocado browning.
Red Onion: Finely chopped for a crisp, slightly sweet crunch that keeps every bite lively.
Fresh Dill or Parsley: Chopped herbs make the mixture feel fresh and aromatic—dill for classic salmon flavor, parsley for a milder note.
Salt and Pepper: To taste, bringing all the ingredients together in perfect balance.
Optional Toppings (capers, cherry tomatoes, microgreens): For bursts of flavor, color, and a restaurant-worthy finish.

How to Make Salmon-Stuffed Avocados

Step 1: Make the Salmon Filling

Start by combining the flaked salmon, Greek yogurt or mayo, Dijon mustard, lemon juice, red onion, and fresh herbs in a medium bowl. Give it all a gentle stir, making sure the mixture is creamy, well blended, and flecked with aromatic herbs. Taste and add just enough salt and pepper until it sings with flavor.

Step 2: Prepare the Avocados

Slice your avocados in half and carefully remove the pits. With a spoon, scoop out a small amount of the flesh from each half, making room for a generous scoop of salad. Don’t let that precious avocado go to waste—chop up the extra and fold it right into your salmon mixture for an even creamier center.

Step 3: Fill and Assemble

Grab a spoonful of the salmon mixture and mound it into the avocado halves, letting it billow just over the edge. The rich filling and buttery avocado fit together perfectly, making each half its own little edible bowl of goodness.

Step 4: Add Optional Toppings

If you want to take your Salmon-Stuffed Avocados to the next level, finish with a flourish: sprinkle over briny capers, nestle a few bright cherry tomato halves, or scatter microgreens for a burst of color and crunch. Every topping adds personality, so go ahead and get creative!

How to Serve Salmon-Stuffed Avocados

Garnishes

Finishing touches are where you can have a little fun! A simple sprinkle of flaky sea salt and fresh-cracked black pepper is always classic with Salmon-Stuffed Avocados. Capers bring a pop of briny flavor, while cherry tomatoes add sweetness and microgreens a peppery bite. Chopped nuts or seeds are also fantastic for crunch.

Side Dishes

Because these avocados are rich and satisfying, I like to pair them with light, vibrant sides—a crisp green salad, a tangy cucumber slaw, or a platter of juicy orange segments all complement the dish beautifully. For something special, serve with seeded crackers or toasted sourdough crostini.

Creative Ways to Present

You can serve Salmon-Stuffed Avocados on a wooden board for a family-style appetizer, or plate each avocado half individually with a dusting of fresh herbs. For a party, slice the halves into wedges and secure with cocktail picks for elegant finger food. They’re also fantastic on a brunch buffet alongside smoked salmon and bagels.

Make Ahead and Storage

Storing Leftovers

To store any uneaten Salmon-Stuffed Avocados, press a piece of plastic wrap directly against the surface of the avocado and keep them in an airtight container in the refrigerator. This helps keep the filling fresh and slows down browning. Enjoy within 24 hours for the best flavor and texture.

Freezing

Unfortunately, avocados don’t freeze well, as they tend to become watery and mushy. Because of this, freezing Salmon-Stuffed Avocados isn’t recommended. Instead, just make what you’ll enjoy fresh or refrigerate any leftovers for a quick meal the next day.

Reheating

Since this dish is meant to be served chilled or at room temperature, reheating isn’t necessary. If they’ve been stored in the fridge, simply let them sit out for 10–15 minutes before serving so the flavors can shine. Give the salmon filling a gentle stir if needed before enjoying.

FAQs

Can I use canned tuna instead of salmon?

Absolutely! Tuna makes a great substitute if you don’t have salmon on hand. The flavors will be slightly milder, but the recipe will still be delicious and just as easy to prepare.

How do I know if my avocados are ripe enough?

Ripe avocados should yield gently to pressure and have a slight give, but not feel mushy or soft. If the skin dents easily, it’s likely too ripe—look for a balance between firmness and softness for the best Salmon-Stuffed Avocados.

Is there a dairy-free option for the filling?

Yes! Simply swap the Greek yogurt with a plant-based yogurt or use a good-quality mayonnaise. Both bring creaminess, so you won’t miss out on texture or flavor.

How can I prevent the avocados from browning?

Lemon juice is your best friend here, as it naturally slows browning. Also, press plastic wrap directly onto the avocado’s surface if making ahead—this extra step helps keep everything vivid and green.

Can I prepare Salmon-Stuffed Avocados in advance?

You can mix the filling and store it separately up to four hours ahead. Assemble the avocados just before serving for the freshest look and taste. It’s a lifesaver for stress-free entertaining!

Final Thoughts

Salmon-Stuffed Avocados are such a fun, wholesome twist on the classic stuffed veggie, and they’re always a crowd-pleaser at my table. Rich, colorful, and bursting with bright flavors, these are guaranteed to earn you rave reviews. Give them a try next time you’re looking for something fresh—you might just find yourself making them again and again!

Salmon-Stuffed Avocados Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 19 reviews

Author: admin
Total Time: 10 minutes
Yield: 2 servings (4 avocado halves) 1x
Diet: Non-Vegetarian

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Description

Delight in the creamy goodness of ripe avocados stuffed with a flavorful mixture of salmon, Greek yogurt, and zesty seasonings. This easy, no-cook recipe is perfect for a light lunch or elegant appetizer.

Ingredients

Scale

Avocado Filling:

2 ripe avocados (halved and pitted)

Salmon Mixture:

1 (5-ounce) can wild salmon (drained and flaked) or 1/2 cup cooked fresh salmon (flaked)
2 tablespoons plain Greek yogurt or mayonnaise
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 tablespoon red onion (finely chopped)
1 tablespoon fresh dill or parsley (chopped)
Salt and pepper to taste

Optional Toppings:

Capers
Cherry tomatoes
Microgreens

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Instructions

Prepare Salmon Mixture: In a medium bowl, combine the salmon, Greek yogurt (or mayo), Dijon mustard, lemon juice, red onion, and dill. Season with salt and pepper.
Fill Avocados: Scoop out some avocado flesh to create space, fold into salmon mixture, then spoon evenly into avocado halves.
Garnish: Top with capers, cherry tomatoes, or microgreens.
Serve: Enjoy immediately as a light lunch or appetizer.

Notes

For added crunch, sprinkle crushed nuts or seeds on top.
Can be chilled and made ahead up to 4 hours in advance; cover and store in the fridge with plastic wrap touching the avocado to prevent browning.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Appetizer
Method: No-Cook
Cuisine: American