No ImagePan Seared Salmon with Avocado Remoulade

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  1. Leslie

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

  2. 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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  3. Susan

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

    xxxxxyyyyy

  4. Susan

    Can you make the remoulade ahead of time?

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  5. 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.

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