Pan Seared Salmon with Avocado Remoulade

Pan seared salmon with a creamy avocado remoulade sauce, avocados puréed with lime juice, olive oil, shallots, parsley, and Dijon.

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Photography Credit: Elise Bauer

“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.

Salmon with Avocado Remoulade

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.

Salmon with Avocado Remoulade

Showing 4 of 30 Comments

  • Holly

    The avocado remoulade is great. Since I live in Mexico, it’s easy and inexpensive to get them. I can also get superb salmon imported from Chile – bet you didn’t think salmon came from anywhere but the Northern areas! I buy mine in whole filets – almost a yard long – and cut it into portion sizes and freeze in bags. Now I’m trying to concoct other ways to use this remoulade. With any fish, of course, but with fritto misto?

    This recipe cooks the salmon the same way I do all the time, only I dredge the top and bottom (avoiding the sides) with plain flour, giving it time to set. Then I plunk it into hot butter instead of oil, and turn it only once. The butter browns during cooking, which is delightful. Then put it on a plate and deglaze the pan with lime juice and pour it over. Simple and scrumptious. Adding the remoulade gives two delightful sauces. I adore the crisped skin. I wish I had a way to use just the skin, because I love it so much. But I’m dying to try other salmon recipes, like mousse, salmon patties and chaud froid, which omit the skin. Can’t make myself throw it out. Especially since it has most of those good Omega fatty acids.

    Wonderful way to enjoy this fabulous seafood. Outstanding.

  • 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!

  • 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

  • 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

  • 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?

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Salmon with Avocado RemouladePan Seared Salmon with Avocado Remoulade