Seared Salmon with Avocado Salsa may not be your typical Southern dish, but once I tried it with a little Southern flair, it ...

Warm-smoked salmon is smoked at a higher temperature (at least 120 degrees), which yields a meatier and flakier fish with a pronounced smoky flavor — ideal for these satisfying tartines.

Place salmon skin side down (if applicable) in hot pan and sear 4 minutes. Transfer pan to the oven and roast fish about 5 minutes, until cooked to your liking.

Warm-smoked salmon is smoked at a higher temperature (at least 120 degrees), which yields a meatier and flakier fish with a pronounced smoky flavor — ideal for these satisfying tartines.

I bake the salmon until it is fully cooked and opaque inside, which takes about 18 to 20 minutes. The liquid becomes infused with flavor and helps keep the salmon moist as it bakes.