Pan Seared Salmon with Avocado Remoulade

“Bacon” variety avocados are in season in the winter; lighter in flavor than the more popular Haas variety, these large, thin-skinned avocados are exceptionally creamy and are perfect for using in sauces. While remoulade is typically made with mayonnaise, in this case we’ve substituted the mayo with avocado and seasoned it with lime juice.

Pan Seared Salmon with Avocado Remoulade Recipe

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Yield: Serves 4.


  • 2 large avocados, cut and peeled
  • 3 Tbsp freshly squeezed lime juice (can substitute lemon)
  • 3-4 Tbsp light olive oil (light refers to flavor and color, not calories)
  • 1 Tbsp minced shallots or green onion
  • 1 Tbsp minced parsley
  • 1 teaspoon Dijon mustard or to taste
  • Salt and pepper to taste
  • 1 to 1 1/2 pounds of salmon fillets
  • Grapeseed or canola oil


1 Put avocado pieces and lime juice into a food processor or blender and pulse until blended. Slowly add olive oil, pulsing, until you reach desired consistency of sauce. Add minced shallots (or green onions) and parsley, pulse just until combined. Remove to a bowl, add mustard, salt and pepper to taste.

2 Coat the bottom of a sauté pan with oil, heat on medium high until almost smoking. Season both sides of the salmon fillets with salt and pepper, carefully lay the salmon into the pan, skin side down. Cook the salmon until about medium doneness, about 3-4 minutes per side.

Serve salmon with avocado remoulade sauce.

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Bacon variety avocado - a winter avocado, perfect for sauces like this remoulade
Pan-seared salmon with pasta and spinach cream sauce from The Paupered Chef
Pan seared salmon with dill sour cream sauce from Closet Cooking

Many thanks to Rick at Corti Brothers for giving our avocado sauce its fancy name.


  1. Elvis

    This was an excellent recipe! Made it just as suggested, only added some Paul Prudhomme Poultry Magic spices to the Salmon. It was excellent! Served with Garlic Black Beans and couscous! Thanks so much! This is already a family fav!

  2. tc

    Okay, this was A-MAZE-ING. I have been reading this site for awhile and loving it, but have yet to post. This was so delicious I couldn’t not post. I thought it sounded good but was unprepared how well matched the sauce was to the flavor of the salmon. Thank you, Elise. Now what I want to know is what sides to pair with it. The sauce is such a perfect accompaniment to the salmon that it needs the perfect side dish. I served it with a mediocre salad (didn’t do it justice) and some brown rice. What would you suggest?

    My favorite side to fish is a simple coleslaw. ~Elise

  3. beyonduplication

    tc, I know Elise has already replied, but I’d like to add to that, too… my favorite side for fish like this (especially salmon) is asparagus. I just put olive oil, garlic, balsamic vinegar, salt and pepper on them and roast them a bit in the oven. Something about asparagus and salmon are perfect together, in my opinion..

  4. Mary

    I made this tonight as avocados and salmon are two of my husband’s favorite foods. I wasn’t sure if I thought they would pair well or not, but they sure do! This was delicious. Thanks!

  5. Mrs. L

    Made this tonight. YUMMY! Never would have thought of this combination but it worked really well.

  6. Ngoc

    Thanks for another awesome recipe. I made this tonight, and the boyfriend and I both loved it. So simple and perfect.

  7. Scott

    I made this for dinner last night and had it again leftover for lunch today. I’m not normally a fan of avocados (I sometimes even have a mild mouth/throat reaction to them), but the sauce went really well with the salmon. I used lots of dijon for that extra kick.

    The only thing was that I used olive oil and my kitchen got pretty smoky by the end. Now most of my house smells like fried salmon pancakes.

  8. Daisy

    Great recipe. The use of avocado & salmon together in one dish was something I never thought of. And the lime will add a fresh touch to it.

  9. Brittany

    I made this last night and it was perfectly delicious without that heavy feeling after a meal. I made it with a side of coleslaw. Good and good for you!

  10. ossi

    Hi Elise,

    I just tried this yesterday. It was so great and very easy to prepare :)
    Thanx for the recipe!

  11. autumnmist

    This was delicious AND quick (two of us made it in literally 30 min including making some angel hair pasta to go with it). Thanks!

  12. Lauren

    I made this shortly after you posted the recipe, and it was delicious! Since I was just cooking for one, I made the remoulade by mashing the ingredients together with the spoon, substituting lemon juice for lime. I’ll definitely be making this again.

  13. katin from thesimpleme

    I love this recipe – It has such a fresh avocado taste.

    I left out the mustard, substituted cilantro for the parsley & served with sautéed fresh corn & homemade salsa. Shake up some margaritas & you’ve got a fun little feast!

    I will definitely being making this remoulade again. Thanks, Elise

  14. Alisa - Frugal Foodie

    This looks wonderful, and so simple!

  15. Tabitha (From Single to Married)

    This looks amazing – I’m always on the lookout for more salmon recipes since I eat a lot of fish. thanks!

  16. unconfidentialcook

    The avocado remoulade looks so good with the salmon, and I can taste it on chicken…turning our three- or four-times-a-week staple into something to look forward to!

  17. Lynda

    This looks delicious! A new way for me to fix salmon that’s so simple.

  18. Allison

    I just discovered Bacon Avocados and can’t stop using them! I never realized how different avocado varietals were from one another until I started experimenting with them. This looks like a great use for the bacons – thanks for the recipe!

  19. The Wandering Jew

    I first made this when it popped up last year, and was stoked to be reminded of it – I can’t wait to make it again!

    Last year, I switched the parsley for cilantro as some others mentioned, and also served it with a Mango Habanero salsa (a definite favorite of mine); light, subtle, and oh-so-easy!

  20. marcia

    This avocado “remoulade” sauce seems to be one I saw and used many years ago as a topping for eggs benedict. This is much healthier than hollandaise sauce, no guilt or egg whites wasted. Sometimes I substituted salmon for the Canadian bacon. I lost the original and have not found anything similar. This feels like it will be great. Will serve it to my next bed & breakfast guests. Plan to make this (as above) for our dinner tonight. Have fresh salmon, avocado, and grass. Love this link! Thanks!

  21. Mrs. L

    I also made this and it was wonderful. I even had friends make it after I told them how wonderful it was and they loved it too!

  22. katrina

    This looks INCREDIBLE. Thank you, thank you! I can’t wait to try it.

  23. Madeline

    I loved this recipe! It was so fresh, light and simple, perfect for the warmer weather we are finally having. While I’m used to eating salmon with lemon, I think I’ll be substituting lime a little more often in the future.

    Have a great time at Club Med!

  24. Jen

    Wow! Just the picture alone has me thinking about dinner, and I just finished lunch :) Salmon and avocado are two of my faves!

  25. John P

    I will be cooking this for some friends this weekend as a sort of thank-you gift. Do you think a little added paprika or cayenne rubbed onto the fish would conflict with the remoulade?

    Sounds like a great addition to me. :-) ~Elise

  26. peabody

    I’m excited about this recipe. My aunt made something similar years ago and said she doesn’t remember making it (so no recipe). Can’t wait to try it.

  27. Ruthie B

    I made this a few minutes ago…haven’t served it yet as I am waiting for my boyfriend to come home, but I find my remoulade to be thick. My blender had a hard time blending the ingredients. Is it supposed to be smooth and thin or very thick? Your picture makes it look very much like a sauce and not a dip…mine has the consistency of a dip and the shallots and parsley have not blended out…is that odd?

    The avocado mixture should be smooth, not so thick. You might want to blend a little water in it to bring it to a smoother consistency. ~Elise

  28. Michelle

    Yummy. As someone who hasn’t experienced avocado outside of guac, this was fantastic. Mine was also thick – halfway between sauce and dip – which was perfect as I dipped my dilled potatoes in it. Alas, the fam wasn’t thrilled with it so I’ve got quite a bit of the roulade left. Does anyone know if it can be frozen and reheated?

  29. Jasmina

    My boyfriend loooooves salmon, and I’m always looking for new ways to prepare it, so i was really excited when i found this recipe.
    The avocados I bought weren’t ripe, so the full flavor wasn’t out there yet – that’s why I decided to substitute the onions with some sweet mango (I’m crazy about avocado-mango combination), and it came out perfect!
    And the mustard really gives this remoulade the character.

    I bet it was great! Love mango. Esp with avocado. ~Elise

  30. lesli

    GREAT recipe! My 6-year-old daughter loves it, and eats the remoulade with a spoon. Goes great with a simple rice pilaf and asparagus.

  31. Karen

    This was honestly the best salmon I’ve had for a while, maybe EVER. The avocado remoulade was to die for and it was so easy! This is going into the keeper file!

  32. Trina

    Loved it!!! You know it’s good when all you can say is “mmmh,” with every bite. Best Salmon I have ever had.

  33. Rstein

    Awesome sauce. My family didn’t like it first time I made it. “Too green.”. This time it went over the rice and asparagus too and ran out.

  34. Gwen

    Aloha! Thank you so much for the wonderful recipe inspiration. I made a version of this recipe for an avocado recipe contest and WON! Thank you thank you thank you!

    Check out the details here:

    That’s great Gwen, so glad you liked the recipe, and congrats on your win! ~Elise

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