Salmon with Avocado Horseradish Cream Sauce - Wine Dine With Jeff


  • 1 Lb /16Oz of Salmon Filets (2 thick cut Salmon Filet around 1 1/2 inches thick)
  • 2 Tablespoons of butter (Finishing flavor)
  • 2 Tablespoons of Avocado oil
  • 1 Small avocado
  • 1/2 Cup of sour cream
  • 1 Tablespoon of Horseradish
  • 1 Tablespoon of Fresh Lime juice
  • 1 Teaspoon of Dijon mustard
  • Salt and Pepper to taste


  • 1. I want to show how easy it is to make restaurant quality salmon filets at home. I have easy to follow tips that will make your salmon Crispy, Moist and flavorful every time. I have made crispy skin salmon in the past this time I will be making a crispy flesh salmon because I know many people don't like to east the skin of fish. Lets start with prepping everything in advance Since the salmon takes 7 to 10 minutes depending on the thickness of the filets. Start by making the easy and delicious avocado horseradish cream sauce. In a blender or food processor add all the ingredients, avocado, sour cream, lime juice, horseradish, Dijon mustard and salt and pepper. Blend all the ingredients together to make this creamy and tangy sauce. Please choose an avocado that slightly gives with the squeeze of the fingers. You want the avocado to be creamy so please pass up on the hard avocados for this recipe.
  • 2. I few import tips on the salmon for this recipe. I will not tell you that you should have wild caught not farm raised and fresh not frozen. The most important tip I can give you is that your filet of salmon should be around 1 1/2 inches thick. This will help you achieve that crispy delicious flesh without overcooking the salmon. Most restaurants will cook salmon to a medium rare that is how I like it. You are welcome to cook it to a medium but you are risking the chance of the salmon drying out. Bring the salmon out of the fridge 30 minutes prior to cooking and pat dry the salmon with a paper towel. Salt and Pepper both sides right before you are ready to place it in the pan because the salt will draw moisture out of the salmon
  • 3. I like to use a cast iron pan for this recipe, you can also use a carbon steel sauté pan. I find that these two sauté pans are the best for creating that crispy skin. You should have your oven already heated to 425 Degrees Fahrenheit. Do not start the salmon on the stovetop until the oven is heated. Turn your burner to a Medium high heat and place avocado oil in the sauté pan. I use avocado oil for this recipe because it has a high smoke point of 520 degrees. Let the pan heat up until you see smoke from the cast iron this will take a few minutes. Lay the salmon down in the cast iron and don't touch it. Cook the salmon for 3 minutes on the burner.
  • 4. I like to make this recipe a one pan dinner so I add my favorite vegetables sliced thin to the pan. Don't add the vegetables until the 3 minute mark. I used sliced asparagus, carrots and onion add them to the pan and carefully take this hot cast iron and place it in the oven for 4 minutes. How long it takes in the oven is depending on the thickness of the salmon filet. Remember you did not flip the salmon it is still cooking on the same side. When you see the salmon turn opaque in the oven you know it is done. The oven cooking time will take from 4 to 7 minutes.
  • 5. Remove the salmon from the oven. Immediately while the cast iron is still screaming hot add 2 pads of butter they will melt and slide the salmon over the butter. Then you can flip the salmon and let it rest for 30 seconds on the other side. You want to remove the salmon from the pan after both side were able to soak up some butter. If you let the salmon sit in the hot cast iron it will continue to cook so remove it and plate up. Stir the roasted vegetables in the melted butter and enjoy.

Recipe Video:

Salmon with Avocado Horseradish Cream Sauce

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