Pan Seared Salmon with Avocado Remoulade

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 29 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.

  • 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

  • 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.

  • Trina

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

  • 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!

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