Get Stuffed with Our Salmon-Stuffed Avocado Boats | Dish on Fish
Featured Dish/ Salmon

Get Stuffed with Our Salmon-Stuffed Avocado Boats

Hello, seafoodies!

Looking for a new salmon recipe that checks the box for breakfast, lunch or a light dinner? Let us introduce you to our newest recipe: Salmon-Stuffed Avocado Boats. Featuring two favorite spring ingredients, salmon and avocados, let’s say we didn’t have any trouble finding taste-testers. We think this will become a regular in your recipe rotation as well.

Our Salmon-Stuffed Avocado Boats feature two superfood ingredients that not only taste great together but provide a healthy dose of heart-healthy fat and other beneficial nutrients. Salmon packs a boatload of essential omega-3 fatty acids, which help to boost heart and brain health. In fact, fish is healthful that the Dietary Guidelines recommend eating at least 2-3 servings every week. Also rich in heart-healthy unsaturated fats, avocados also provide over 20 vitamins and minerals—including potassium and folate—which help to reduce the risk of many lifestyle-related health conditions.

This no-fuss salmon recipe is not only packed with nutrients but is also a breeze to make. Let us know what you think!

A quick tip- serve with tortilla chips or carrots for an extra crunch.

Salmon Avocado Boats

salmon recipes

Prep time: 15 minutes

Cook time: 0 minutes

Total time: 15 minutes

Servings: 4

Suggested cooking tools: medium mixing bowl, cutting board, knife, spoon


  • ½ cup nonfat plain Greek yogurt
  • 2 tsp. light or olive oil mayonnaise
  • 1 tsp. Dijon mustard
  • ½ cup celery, finely chopped
  • ½ cup red bell pepper, finely chopped
  • 1 Tbsp. lime juice, freshly squeezed
  • ¼ tsp. cumin
  • 1/8 tsp. cayenne pepper (can use more, for additional spiciness)
  • 2 (5-oz.) cans or pouches salmon, drained and flaked
  • 2 avocados
  • Salt and pepper, to taste
  • Hot sauce, for garnish (optional)


  1. In medium bowl, combine first 8 ingredients (yogurt through cayenne pepper); mix well.
  2. Add salmon to bowl; mix well.
  3. Cut avocados in half lengthwise and remove pits. Scoop about 1 Tbsp. of the flesh from each avocado half and add it to salmon mixture; mash well. Add salt and pepper, to taste.
  4. Fill each avocado half with ¼ cup of salmon mixture, creating a mound on top of avocado halves. Drizzle with hot sauce, if desired.

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