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Crispy Baked Salmon w/ Avocado Remoulade

5 from 4 votes
Servings 4


  • 2 avocados
  • 1/4 cup mayonnaise
  • 1/4 cup olive oil
  • 2 tsp dijon mustard
  • 2 limes
  • 2 cloves garlic minced
  • 1 tbsp green onion minced
  • 1 tbsp jalapeno minced
  • salt and pepper to taste
  • 4 salmon filets
  • 1/4 cup flour
  • 2 eggs beaten
  • 1 cup bread crumbs
  • 1 tbsp garlic powder
  • 1 tbsp parsley


  • Preheat the oven to 425F.
  • For the sauce, whip together the avocados, mayonnaise, olive oil, dijon mustard, juice of 2 limes, garlic, onion and jalapeno until a smooth sauce is formed. For a thinner sauce, add additional olive oil. Season to taste with salt and pepper.
  • For the fish, lightly dust each filet with flour. To bread, dip the filets in the eggwash, then into the bread crumbs.
  • Heat canola oil over high heat until very hot, then sear the filets until crisp and golden brown on each side (about 2 minutes per side).
  • Transfer the fish to the oven and bake until cooked through (about 10 minutes).
  • Serve with remoulade and additional lime.
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