Pan Seared Salmon with Avocado Remoulade

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

  • 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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  • 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.

    • Samantha McTeague

      It looks fabulous. I love Salmon and avocados, so I definitely want to make this. I’m on a low carb, keto diet, so I am trying to figure out what the nutritional information is, especially net carbs per serving… I don’t see any nutritional information. Can you please give me the nutritional information? Thanks

  • 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!

  • lesli

    GREAT recipe! My 6-year-old daughter loves it, and eats the remoulade with a spoon. Goes great with a simple rice pilaf and asparagus.

  • Jasmina

    My boyfriend loooooves salmon, and I’m always looking for new ways to prepare it, so i was really excited when i found this recipe.
    The avocados I bought weren’t ripe, so the full flavor wasn’t out there yet – that’s why I decided to substitute the onions with some sweet mango (I’m crazy about avocado-mango combination), and it came out perfect!
    And the mustard really gives this remoulade the character.

    I bet it was great! Love mango. Esp with avocado. ~Elise

  • Michelle

    Yummy. As someone who hasn’t experienced avocado outside of guac, this was fantastic. Mine was also thick – halfway between sauce and dip – which was perfect as I dipped my dilled potatoes in it. Alas, the fam wasn’t thrilled with it so I’ve got quite a bit of the roulade left. Does anyone know if it can be frozen and reheated?


  • Ruthie B

    I made this a few minutes ago…haven’t served it yet as I am waiting for my boyfriend to come home, but I find my remoulade to be thick. My blender had a hard time blending the ingredients. Is it supposed to be smooth and thin or very thick? Your picture makes it look very much like a sauce and not a dip…mine has the consistency of a dip and the shallots and parsley have not blended out…is that odd?

    The avocado mixture should be smooth, not so thick. You might want to blend a little water in it to bring it to a smoother consistency. ~Elise

  • John P

    I will be cooking this for some friends this weekend as a sort of thank-you gift. Do you think a little added paprika or cayenne rubbed onto the fish would conflict with the remoulade?

    Sounds like a great addition to me. :-) ~Elise

  • Madeline

    I loved this recipe! It was so fresh, light and simple, perfect for the warmer weather we are finally having. While I’m used to eating salmon with lemon, I think I’ll be substituting lime a little more often in the future.

    Have a great time at Club Med!

  • Mrs. L

    I also made this and it was wonderful. I even had friends make it after I told them how wonderful it was and they loved it too!

  • The Wandering Jew

    I first made this when it popped up last year, and was stoked to be reminded of it – I can’t wait to make it again!

    Last year, I switched the parsley for cilantro as some others mentioned, and also served it with a Mango Habanero salsa (a definite favorite of mine); light, subtle, and oh-so-easy!

  • katin from thesimpleme

    I love this recipe – It has such a fresh avocado taste.

    I left out the mustard, substituted cilantro for the parsley & served with sautéed fresh corn & homemade salsa. Shake up some margaritas & you’ve got a fun little feast!

    I will definitely being making this remoulade again. Thanks, Elise

  • Lauren

    I made this shortly after you posted the recipe, and it was delicious! Since I was just cooking for one, I made the remoulade by mashing the ingredients together with the spoon, substituting lemon juice for lime. I’ll definitely be making this again.

  • autumnmist

    This was delicious AND quick (two of us made it in literally 30 min including making some angel hair pasta to go with it). Thanks!

  • ossi

    Hi Elise,

    I just tried this yesterday. It was so great and very easy to prepare :)
    Thanx for the recipe!

  • Brittany

    I made this last night and it was perfectly delicious without that heavy feeling after a meal. I made it with a side of coleslaw. Good and good for you!

  • Scott

    I made this for dinner last night and had it again leftover for lunch today. I’m not normally a fan of avocados (I sometimes even have a mild mouth/throat reaction to them), but the sauce went really well with the salmon. I used lots of dijon for that extra kick.

    The only thing was that I used olive oil and my kitchen got pretty smoky by the end. Now most of my house smells like fried salmon pancakes.

    • Holly

      Olive oil in the sauce isn’t bad, but you can use regular oil, too. What you did wrong was to cook the salmon in olive oil. It isn’t good to try to brown or fry in olive oil, because it smokes at too low a temperature. Heating it is okay, even quick or gentle sauteeing, but no more cooking than that.

      Next time, use pain oil. You can use butter, too, but you have to watch it and cook the salmon at a lower heat. The butter will brown, but that’s good! Butter has a unique taste when it is browned. But you don’t want to cook it till it starts to scorch. Browned butter with the salmon is scrumptious, when you deglaze the pan with lime or lemon juice, then pour it over the fish. With the avocado remoulade, you’ll have two sauces to mix or choose from.

      Just keep the olive oil away from getting it too hot.

  • Ngoc

    Thanks for another awesome recipe. I made this tonight, and the boyfriend and I both loved it. So simple and perfect.

    • Holly

      All seafood has attributes that are user-friendly. Usually they cook up fast – overcooking makes them tough and they lose succulence. We all know how to appreciate fast, don’t we?

      But also it seems the simplest methods of cooking any seafood are often as fabulous as more elegant and labor-intensive ones. Almost any seafood, bought fresh, and prepared simply by sauteeing in butter or poaching and serving with sauce, brings out the flavor of the seafood best. A succulent fish filet, simmered in butter till just barely done, and served with lime or lemon, and maybe a bit of garlic, is as fit for a king as any other recipe you can find. I like to quickly boil or steam shrimp and eat it with my quick and inexpensive cocktail sauce: a good brand of ketchup, mixed with some powdered horseradish and lemon or lime juice, is just as good as expensive bottled cocktail sauce. I sometimes make a main course of it. And it’s virtually fat-free.

      This remoulade is too good to be served only with salmon! There are bound to be other places to put it. Maybe atop a perfect baked potato? Or over grilled or broiled chicken?

      Remoulade is usually heavy and rich, mostly because of the mayo. This one is not only much lower in calories, but adds the nutrition and glorious flavor of the avocado.

      I have a recipe for making homemade tortillas using avocado in place of the lard. They are wonderful.

      Just in case you happen to have a leftover avocado, slice it end to end, remove the seed, sprinkle generously with coarse ground black pepper and some salt – eat it with a spoon, right out of the shell. You’ll be surprised how delicious it is.

      Fall is the best time of year for avocados in Mexico – there is always an over-abundance. I know fully how to appreciate THAT! A tree next door to mine yielded fruits that were as big as footballs! One made guacamole for a whole family. The seed was the size of a baseball. A couple of branches hung over my yard, so I could use a long stick to make them fall, and as long as they didn’t go splat, we’d have lots of guacamole later. Truly a food of the gods!

  • Mrs. L

    Made this tonight. YUMMY! Never would have thought of this combination but it worked really well.

  • 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!

  • 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..

  • 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

    • Holly

      Since this main course is substantial, sides should be lighter. Since it is strongly flavored, subtle-tasting sides would be good.

      But you don’t want them to be either ho hum or to overwhelm the main course’s flavors. Crusty french bread or hard rolls with butter would be great (they are with just about everything!), and I might like to pair the salmon with my favorite cucumber salad from my German grandma. Thin sliced peeled, seeded cukes, with lime juice, a bit of salt, dill weed and minced onion – a touch of sugar to counter bitterness won’t be tasted. This salad is a good choice, because it refreshes the palate while you’re decimating your salmon. Then add a bit of oil and serve before it wilts too much. Serve ice cold. Applesauce could do well, too, or other fruit sides. A dish like this is such a treat, and salmon is always so elegant – why not a side of wild rice and shrooms with butter and a hint of onion? To honor the salmon. Perhaps a chilled gelatin mold of pureed spinach with chopped hardboiled egg, crumbled bacon, a bit of lime juice and minced onion? Cool and refreshing.

    • Amber

      We’re making this right now and I’m serving it with forbidden (black) rice and roasted zucchini.

      Mmm I can hardly wait!

  • 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!