Pan Seared Salmon with Avocado Remoulade

Quick and EasyGluten-FreeLow CarbPaleoSalmon

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

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 / Reviews

  • 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.

  • 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!

  • 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

  • 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..

  • 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!

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Salmon with Avocado RemouladePan Seared Salmon with Avocado Remoulade