Pan-Seared Salmon with Creamy Avocado Sauce

Pan-Seared Salmon with Creamy Avocado Sauce

Many moons ago, Patty and I had a salmon dish at a local Boston restaurant that was topped with a creamy avocado based sauce. I tried to recreate a similar sauce later at home with several variations of avocado, cream, yogurt, and ranch dressing, but nothing was quite right. It tasted artificial and gross—so I shelved the idea.

Fast forward nearly two years later when I stumbled upon a creamy avocado pasta that consisted of well, pasta, and a creamy sauce made with avocado, garlic, basil, lemon, and olive oil. The dish was fantastic (more on this later), but the creamy avocado sauce? It was the answer to the equation I was looking for.

Enter pan-seared salmon with creamy avocado sauce.

Avocado is the perfect topping for salmon. It’s tastes like a combination of pesto and avocado sauce. The foundation of the sauce is fresh avocado, with added cream and olive oil to make the sauce a little thinner. Turns out, I was overcomplicating the sauce by adding yogurt and ranch dressing. Fresh basil was the missing flavor I needed to pull it all together. The basil gives the sauce a pesto-like flare and carries a lot of flavor.

I recommend pan searing the salmon (or grilling). Baking salmon is great, but pan searing offers a crispier seared edge. I think it better compliments the sauce. A creamy sauce calls for crispier salmon. Now, for all of you who may be intimidated by cooking seafood. Fear not, salmon is one of the EASIEST entrées to cook. It’s good prepared medium-rare AND well done and flakey. Simply pan sear salmon in a little olive oil on medium-high heat for 5-6 minutes per side. That’s it. Top with creamy avocado sauce and serve with a lemon wedge. P.S. The more sauce, the better.

Pan-Seared Salmon with Creamy Avocado Sauce

Pan-Seared Salmon with Creamy Avocado Sauce

Pan-Seared Salmon with Creamy Avocado Sauce

4.9 from 8 reviews
Pan-Seared Salmon with Creamy Avocado Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 4 6-8 ounce salmon filets, skin removed
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • Fresh minced basil, for garnish
  • Lemon wedges, for serving

  • Creamy Avocado Sauce:

  • 1 ripe avocado, halved, seeded and peeled
  • ¼ cup fresh basil leaves
  • 1 clove garlic
  • 1 tablespoon freshly squeezed lemon juice (half a lemon)
  • ¼ cup olive oil
  • ¼ light cream or half and half
  • Salt and pepper to taste
  1. Combine creamy avocado sauce ingredients in a blender, blend until smooth and creamy, set aside.
  2. Season salmon filets with salt and pepper on both sides. Coat the bottom of a skillet with olive oil, over medium-high heat. Once oil is hot, add salmon filets and sear for 5-6 minutes. Flip and sear for 5-6 additional minutes.
  3. Transfer salmon filets to a plate and top with creamy avocado sauce. Sprinkle with fresh basil and serve immediately with a lemon wedge.
If sauce is too thick you can add 1-2 tablespoons of water.

Adapted From: The Comfort of Cooking


  1. Tried and true, great job! Thank you for a lovely dinner we had using your recipe!
    PS Also works excellent with grilled sea bass!
    Mirella and Panos

  2. what cream? what kind?

  3. Very good I didn’t have fresh basil so I used my own basil pesto and used a cream replacement organic rice cream for cooking ( Isola bio) gluten and dairy free.

  4. That’s 1/4 cup light cream? I don’t see the measurement on the printable instructions. It looks and sounds delicious. I think I’ll try making this for my husband next week.

  5. Did you crisp the skin of the salmon or remove the skin? I’m going to try this recipe on egg plant croquettes, see how that works and may add capers. Yum!

  6. Great recipe for salmon. Thanks!

  7. Does the avocado sauce get brown once it is refrigerated/ reheated?

  8. This was so good!!! I absolutely love the cream sauce!

  9. We hav always eaten salmon alone but whem we saw this cream sauce recipe we decided to try it and…. its the BEST avocado cream ever! I just have one question, do we out half of an avocado or a whole avocado?

  10. This is absolutely delicious! The sauce would be good on so many different kinds of seafood. This is a keeper!

  11. For 2 filets s/I cut the recipe in 1/2?

  12. Devanne Head

    What side did you serve with this?

    • I like roasted brussel sprouts with salmon. Remove stems, toss with salt, pepper, garlic, olive oil, and a little balsamic vinaigrette and bake until soft and golden. Can’t go wrong.

  13. What is rice cream for cooking ?and where can I find it ? I would like to try the avocado sauce but for the dairy cream.

  14. Stephanie L Collinsworth

    How many carbs are I this dish?

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