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Baked Salmon with Avocado Pico de Gallo is a great dinner recipe you will make over and over again.
Flaky salmon filets topped with homemade avocado salsa – so incredibly delicious.
Even my picky son enjoys this simple and healthy meal, but don’t tell him that! Lol.
It is one of the easiest ways to enjoy fish any time of the year.
Table of Contents
Ingredients
For the Salmon
- Salmon filets
- Mazola® Corn Oil
- Salt
- Black pepper
- Garlic cloves, finely minced
- Ground oregano
- Lemon
For the Avocado Pico de Gallo
- Avocados
- Tomato, diced
- Jalapeño, finely diced
- Red onion, finely diced
- Garlic clove, finely diced
- Salt
- Lime juice
- Fresh Cilantro, chopped
How To Cook the Salmon
- Preheat the oven to 400 degrees F.
- Arrange salmon filets on a baking sheet lined with aluminum foil.
- In a medium bowl, stir together oil, salt, pepper, garlic, oregano, and lemon juice.
Rinse and pat dry the salmon with paper towels to remove any moisture and allow the fish to get crispy.
Spoon a generous amount of the mixture over salmon filets.
Be sure to rub all over the tops and sides of the salmon so it has no dry spots.
- Thinly slice remaining ½ of lemon.
- Top each piece of salmon with a slice of lemon, or skip the lemon slices and use lime zest in the marinade.
Depending on the thickness of your salmon, bake for 12-15 minutes until the salmon is opaque and flaky when pulled apart with a fork.
Thinner pieces – cook for 12 minutes. Thicker pieces – cook for 15 minutes.
Or until the internal temperature of the thickest part reaches 145 degrees F using a meat thermometer. Salmon has lots of healthy fats that are good for you. That’s why we try to eat fish at least once a week. We love using Mazola® Corn Oil thanks to it’s heart-healthy* benefits! Did you know, corn oil helps lower cholesterol 2X more than extra virgin olive oil**?!
How to Make the Avocado Pico de Gallo
- Slice, dice, and chop all the salsa ingredients.
This is a version on traditional pico de gallo made with ripe avocado.
You might see this salsa called “pico de gallo with avocado” or simply “pico de gallo avocado.”
The longer the salsa sits, the longer the ingredients have time to absorb.
Pico de Gallo vs. Salsa
Pico de gallo is a type of salsa. It is referred to as a “salsa cruda” or raw salsa. This is because there is no cooking involved. Cooked salsas like roasted salsa verde recipe or roasted tomato salsa are made with ingredients that are cooked.
- Mix all the ingredients in a separate bowl.
- Taste for salt.
- Adjust if needed.
Red onions are great for “raw salsas” but you can also use white onions or green onions.
Adjusting the Heat
For a very mild and NOT spicy salsa, use red bell peppers instead of jalapenos.
If you are feeling adventurous or enjoy food on the spicier side, try using 1-2 habaneros instead of the jalapeno to make a spicy pico de gallo.
- Once the salmon is ready, serve the fish on a plate.
- Spoon over with the avocado pico de gallo.
Storing and Leftovers
Store the salsa and the fish separately in an airtight container. Consume within two days. Reheat the fish in a pan for 2 minutes on each side then top the salsa.
Here, we are using Mazola® Corn Oil in the marinade. It’s a heart-healthy* cooking oil that has multiple purposes – baking, grilling, even good for marinades.
Did you know Mazola® Corn Oil is also officially Heart-Check certified by the American Heart Association?!
The Heart-Check is designed to help consumers make informed choices about the foods they purchase, and by having an all-purpose cholesterol free*** cooking oil on hand like Mazola® Corn Oil you’re always certain to prepare easy and delicious meals for you and the whole family.
Sides:
Baked Salmon with Avocado Pico de Gallo is a fusion of flavors.
Tender, flaky salmon topped with a vibrant salsa made of fresh ingredients. The combination is a tantalizing and tasty creation!
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Baked Salmon with Avocado Pico de Gallo
Ingredients
For the Salmon
- 4 salmon fillets (about 6 ounces each)
- 2 tablespoon oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 garlic cloves finely minced
- ½ teaspoon ground oregano
- 1 medium lemon
For the Avocado Pico de Gallo
- 2 large avocados or 4 medium avocados, diced
- 1 tomato diced
- 1 jalapeno finely diced
- ¼ red onion finely diced
- 1 garlic clove finely diced
- 1 teaspoon salt
- lime juiced
- ½ bunch of cilantro chopped
Instructions
- Preheat the oven to 400 degrees F and grease a large baking sheet.
- Arrange the salmon fillets on the baking sheet.
- In a small bowl, stir together the oil, salt, pepper, garlic, oregano, and juice of ½ lemon.
- Spoon the mixture over the salmon fillets.
- (Be sure to rub all over the sides of the salmon as well so it has no dry spots).
- Thinly slice the remaining ½ of lemon and top each piece of salmon with a slice of lemon.
- Bake for 12-15 minutes until the salmon is opaque and flaky when pulled apart with a fork.
- You can broil the last 1-2 minutes, if desired, for a browner color.
- Meanwhile, mix all the avocado pico de gallo ingredients in a small bowl.
- Once the salmon is ready, serve the fish on a plate.
- Add a generous spoonful of the avocado pico de gallo to the top of the fish and enjoy!
Video
Notes
Leftovers
Store the pico de gallo salsa and the fish separately in an airtight container. Consume within two days. Reheat the fish in a pan for 2 minutes on each side then top the salsa.Adjusting the Heat
For a very mild and NOT spicy salsa, use red bell peppers instead of jalapenos. If you enjoy food on the spicier side, try using 1-2 habaneros instead of the jalapeno to make a spicy pico de gallo.Nutrition
*See www.mazola.com for information about the relationship between corn oil and heart disease.
**Maki K, Lawless A, Kelley K, Kaden V, Geiger C, Dicklin M. Corn oil improves the plasma lipoprotein lipid profile compared with extra-virgin olive oil consumption in men and women with elevated cholesterol; results from a randomized feeding trial. J Clin Lipidol. Article in press. Accessed December 10, 2014. Study sponsored in part by ACH Food Companies, Inc.
***Corn oil is a cholesterol-free food that contains 14g of total fat per serving.
Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.
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