Pan-fried Salmon with a Creamy Meyer Lemon Vinaigrette (egg/dairy-free)




  • 4 wild-caught salmon fillets
  • 1 tbsp fat/oil for frying
  • 1/4 cup extra virgin olive oil
  • 1/4 cup avocado
  • 1/4 cup Meyer lemon juice
  • 1 small garlic clove, crushed
  • 1 tsp mustard (1/4 tsp ground mustard)
  • 1 tsp fresh rosemary or other herb (1/2 tsp dried)
  • 1 tsp lemon zest (optional)
  • salt & pepper to taste


  1. Add olive oil, avocado, lemon juice, zest, mustard, garlic, herbs to a blender or food processor.
  2. Process until creamy.
  3. Add salt and pepper to taste.
  4. Put vinaigrette in refrigerator while you cook your fish.
  5. Melt oil/fat (I used butter) over medium heat.
  6. Dry the salmon with a paper towel and salt and pepper both sides.
  7. Add salmon to hot skillet, skin-side down.
  8. Reduce heat to med-low and fry for 4-5 minutes until skin crispy.
  9. Turn heat down to med, flip salmon and cook another 1-2 minutes.
  10. Time will vary depending on thickness of salmon and your preferred doneness.
  11. Salmon should be pink, feel slightly firm and easily flake with a fork.
  12. Spread a spoonful of vinaigrette on a plate, place the salmon on top and drizzle more vinaigrette on top (use as much or as little for your own taste).

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