Ingredients:

  • 2 (6-ounce/170g) salmon fillets, skin on, pin bones removed
  • 1 tablespoon (15 ml) olive oil
  • 1/2 teaspoon (2.5ml) sea salt
  • 1/4 teaspoon (1.25ml) freshly ground black pepper
  • 1 tablespoon (15g) unsalted butter
  • 1 lemon wedge, for serving
  • 1 ripe avocado, pitted and roughly chopped
  • 1/4 cup (60ml) mayonnaise (full-fat or light)
  • 2 tablespoons (30ml) finely chopped red onion
  • 2 tablespoons (30ml) finely chopped fresh parsley
  • 1 tablespoon (15ml) Dijon mustard
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • 1 tablespoon (15ml) capers, drained and chopped
  • 1/4 teaspoon (1.25ml) hot sauce (such as Tabasco), or to taste
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Combine all remoulade ingredients in a small mixing bowl. Mash avocado with a fork, leaving some small chunks for texture. Whisk everything together. Season to taste with salt and pepper. Cover and refrigerate for at least 15 minutes to allow flavors to meld.
  2. Pat salmon fillets dry with paper towels. Season both sides with salt and pepper.
  3. Heat olive oil in a non-stick skillet over medium-high heat until shimmering.
  4. Place salmon fillets skin-side down in the hot skillet. Press down gently with a spatula to ensure even contact with the pan.
  5. Cook skin-side down for 6-8 minutes, or until the skin is crispy and golden brown. Don't move the salmon around while it's searing!
  6. Flip the salmon fillets carefully. Add butter to the pan. Cook for another 2-4 minutes, or until the salmon is cooked through and flakes easily with a fork. (Internal temperature should reach 145°F/63°C).
  7. Transfer salmon fillets to plates. Top with a generous dollop of avocado remoulade. Serve immediately with a lemon wedge.