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.

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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


  • 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


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

38 Comments / Reviews

No ImagePan Seared Salmon with Avocado Remoulade

Did you make it? Rate it!

  1. Cheryl

    Oh my goodness, this is so delicious, thank you! It’s so easy and so amazing and totally company worthy! I grilled the salmon and plated it up and my company now think I am an amazing chef.


  2. Veronica

    I made this and it was GREAT! My husband is Puerto Rican and he loved it. Thank you


  3. Leslie

    This was Delish!!! Love Avocado & Salmon together!! Served it along side of Roasted Asparagus & Cherry Tomatoes.

  4. 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!


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  5. Susan

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


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Salmon with Avocado RemouladePan Seared Salmon with Avocado Remoulade