In a blender or food processor, combine the lime juice, honey, garlic, cilantro, salt, pepper, pepper flakes and olive oil. Blend until combined and mostly smooth.
Place the salmon filets in a dish. Pour half of the dressing over the salmon. Flip the salmon a few times so all sides are covered. Stick in the fridge and marinate for 30 minutes.
After 30 minutes, remove the salmon. Heat a cast iron skillet over medium heat. Add the butter and once melted and sizzling, add the salmon filets. Cook on each side until golden brown, about 3 to 4 minutes a side. Cook until the salmon is flakey and opaque.
While the salmon cooks, chop the avocado. Toss it with a tablespoon or two of the cilantro lime dressing.
Serve the salmon over the rice. Top with a few spoonfuls of the avocado and some pickled onions. Drizzle with more dressing if you’d like. Add more fresh cilantro if desired.