Maple Vanilla Bourbon Salmon with Avocado Citrus Salsa

Maple Vanilla Bourbon Salmon with Avocado Citrus Salsa

Total Time: 00h 30m
Hands-on Time: 00h 25m
Makes: 4 servings

Bourbon salmon gets a flavor upgrade with our Maple Vanilla Bourbon Dry Rub in this stovetop salmon recipe, served with a tangy avocado citrus salsa that’s the perfect accompaniment of tastes and textures.

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  • Salmon:
  • 4 salmon filets, 6-8 ounces each
  • 2 tablespoons avocado oil (or other neutral high-heat oil) + more for searing
  • 4 teaspoons Frontier Co-op® Maple Vanilla Bourbon Dry Rub
  • Avocado Citrus Salsa:
  • 1 avocado, diced
  • 1 small grapefruit, segmented and diced
  • 2 clementines or tangerines, segmented and
  • 2 teaspoons olive oil
  • 2 tablespoons fresh mint, finely chopped
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Frontier Co-op® Sea Salt


  1. Brush each salmon filet with 1/2 tablespoon oil, then rub with 1 teaspoon Maple Vanilla Bourbon Dry Rub. Let sit while preparing the salsa.
  2. In a medium bowl, stir together all salsa ingredients and set aside.
  3. In a stainless-steel skillet over medium heat, add a thin layer of avocado oil.
  4. Once heated, place salmon skin side up and cook for 4 minutes, or until browned. Carefully flip each filet, reduce heat slightly and cook for an additional 4 to 6 minutes, until salmon reaches an internal temperature of 145˚.
  5. Serve warm with Avocado Citrus Salsa.