Pan Seared Salmon with Avocado Remoulade

Low CarbPaleoAvocadoSalmon

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

Photography Credit: Elise Bauer

Have you ever seen a “Bacon” avocado?

Available during winter months, bacon avocados are large, thin-skinned avocados that are much lighter in flavor than the more popular Haas variety.

If you happen to see bacon avocados at the market, try one out! They 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.

This creamy avocado sauce is perfect for serving with salmon! Sear (or bake or poach) a salmon fillet and serve it on top of the avocado remoulade.

Salmon with Avocado Remoulade

Pan Seared Salmon with Avocado Remoulade Recipe

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

Ingredients

  • 2 large avocados, cut and peeled
  • 3 tablespoons freshly squeezed lime juice (can substitute lemon)
  • 3-4 tablespoons extra virgin olive oil
  • 1 tablespoon minced shallots or green onion
  • 1 tablespoon minced parsley
  • 1 teaspoon Dijon mustard or to taste
  • Salt and pepper to taste
  • 1 to 1 1/2 pounds of salmon fillets

Method

1 Make avocado remoulade sauce: 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 Sauté salmon fillets: Heat a tablespoon of oil in a sauté pan on medium high heat.

Season both sides of the salmon fillets with salt and pepper. Place the fillets in the hot pan and lower the heat to medium.

If your fillets are skin-on, you can either place the fillets in the pan skin-side up or skin-side down. If you first place the fillets skin-side up, the fillets will be easier to turn over without falling apart, because the raw skin will help hold the fillet together. If you place the fillets in the pan skin-side down to start, this will help crisp up the skin, which can be a tasty treat on its own.

Cook the salmon until about medium doneness, about 3-4 minutes per side.

3 Serve: Serve salmon with avocado remoulade sauce.

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Bacon variety avocado - a winter avocado, perfect for sauces like this remoulade

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

Salmon with Avocado Remoulade

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

35 Comments / Reviews

No ImagePan Seared Salmon with Avocado Remoulade

Did you make it? Rate it!

  1. bhaney

    Hi, Elise. My question is why do you sear the salmon skin side down, first? Every time I do it that way, when I make the first turn the skin sometimes sticks to the pan which in turn sticks to the salmon itself. It still tastes delicious but is not as pretty. I love all of your recipes!

    xxxxxyyyyy

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  2. Susan

    I have probably made this recipe 10 times. My family loves it – made a salmon lover out of my daughter!

    xxxxxyyyyy

  3. Susan

    Can you make the remoulade ahead of time?

    Show Replies (1)
  4. 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.

    Show Replies (1)
  5. 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: http://saturdayswithmaggy.blogspot.com/2012/02/avocado-festival-and-recipe-contest.html

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

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Salmon with Avocado RemouladePan Seared Salmon with Avocado Remoulade