Prepare remoulade by combining all ingredients
Spoon into Ziploc baggie (you'll be cutting the corner of the baggie to drizzle remoulade onto salmon as the last step)
Remoulade can be made up to 1 day in advance
Preheat oven to 425 degrees
Pat salmon filets with paper towel to take excess liquid off
Place filets onto parchment paper lined baking sheet
Bake at 425 for 9-12 minutes (or until fish is flaky)
While still hot, cut each filet of salmon into several quarter size pieces
Let salmon cool
In a separate bowl mash your avocados and add lime juice - set aside
Cut cucumber into slices that will be strong enough to use as the base of the salmon bites