Salmon with Creamy Garlic Dijon Sauce
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Salmon with Creamy Garlic Dijon Sauce is such a flavorful, elegant dish that anyone can pull off. It’s comes together so quickly yet it’s sure to impress anyone. Pan seared salmon is perfectly delicious on it’s own but when you add a bright sauce like this it takes it to a whole new level!
Quick and Easy Salmon Recipe!
Cooking salmon in a skillet has actually become my favorite way to prepare it.
You get a gorgeously browned exterior that’s lightly crisp on the edges and that browning adds so much flavor! Then the interior is perfectly cooked and tender.
When you cook it in a skillet it’s also easier to keep an eye on it so it doesn’t overcook, which can be easier to do on a grill or in the oven.
Plus this method it only takes minutes to cook, we are talking only about 6 minutes! When you are short on time for dinner salmon is where it’s at.
Then after you’ve cooked those beautiful fillets it’s on to a that bright dijon sauce. It’s a simple creamy sauce that’s flavored with tangy dijon and fresh dill. A combination that’s perfect for salmon.
Then serve it warm accompanied by some steamed greens and dinner never looked better!
Ingredients You’ll Need for This Recipe
- Skinless salmon fillets
- Olive oil
- Salt and freshly ground black pepper
- Garlic
- Cornstarch
- Heavy cream
- Dijon mustard
- Honey
- Low-sodium chicken broth
- Fresh dill
How to Cook Perfect Pan Seared Salmon
- First heat a large non-stick skillets over medium-high heat (or use two skillets if you used large fillets like I did so they aren’t overcrowded).
- Add 1 1/2 tsp olive oil to each skillet or 1 Tbsp to 1 skillet. Dab both sides of salmon dry with paper towels and season both sides with salt and pepper.
- Place salmon in skillet (top turned down).
- Let sear until golden brown on bottom, undisturbed, about 4 minutes. Flip and continue to cook to desired doneness, about 2 – 3 minutes longer.
- Remove from skillet and transfer to a plate, leaving oil in one skillet for sauce. Tent with foil to keep warm.
How to Make the Creamy Dijon Sauce
- Meanwhile, in a liquid measuring cup whisk together cornstarch with 1 tbsp cream, then mix in enough cream to measure 1/2 cup. Whisk in dijon mustard and honey.
- Set skillet with oil over medium heat, saute garlic until just barely golden brown.
- Pour in chicken broth.
- Bring to a simmer then reduce heat to medium-low and let simmer until reduced by about 2/3, about 3 minutes.
- Whisk cream mixture once more then pour into skillet. Cook and stir, bringing to a simmer. Let simmer gently, while stirring, for about 30 seconds.
- Remove from heat stir in dill, return salmon fillets to pan, spoon sauce over salmon. Serve warm.
What Should I Serve with It?
- Steamed vegetables such as asparagus, green beans or spinach.
- Roasted vegetables such as potatoes (this parmesan version, or this blend), broccoli or Brussels sprouts.
- Roasted Garlic Mashed Potatoes, or the slow cooker version.
- A green salad or grain salad.
- Rice or pasta.
Try the Sauce with Chicken Too
This sauce would also be delicious over seared chicken breasts too. My suggestion though is that you swap out the dill with 1 tsp of minced thyme or rosemary. Pound (6 oz) chicken even then cook until it registers 165 in the center (about 6 minutes per side).
More Popular Salmon Recipes You’ll Love
- Seared Salmon with Garlic Lemon Butter Sauce
- Salmon and Asparagus in Foil
- Grilled Lime Salmon with Avocado Mango Salsa
- Orange Glazed Salmon with Rosemary
Follow Cooking Classy
Pan Seared Salmon with Creamy Garlic Dijon Sauce
Ingredients
- 4 (6 - 7 oz) skinless salmon fillets
- 3 tsp olive oil
- Salt and freshly ground black pepper
- 3 garlic cloves, minced (1 Tbsp)
- 1/2 tsp cornstarch
- 1/2 cup heavy cream
- 1 1/2 Tbsp dijon mustard (or a little more to taste)
- 1/2 tsp honey
- 1/2 cup low-sodium chicken broth
- 1 Tbsp minced fresh dill
Instructions
- Heat a large non-stick skillets over medium-high heat (if needed you can use two skillets or cook in two batches so they aren't overcrowded).
- Add 1 1/2 tsp olive oil to each skillet. Dab both sides of salmon dry with paper towels and season both sides with salt and pepper.
- Place salmon in skillet (top of salmon turned down). Let sear until golden brown on bottom, about 4 minutes then flip and continue to cook to desired doneness, about 2 - 3 minutes longer.
- Meanwhile, in a liquid measuring cup whisk together cornstarch with 1 tbsp cream, then mix in enough cream to measure 1/2 cup. Whisk in dijon mustard and honey.
- Remove salmon from skillet and transfer to a plate, leaving oil in one skillet. Tent salmon with foil.
- Add garlic to skillet with oil set over medium heat, saute until just barely golden brown, about 20 - 30 seconds. Pour in chicken broth.
- Bring to a simmer then reduce heat to medium-low and let simmer until reduced by about 2/3, about 3 minutes.
- Whisk cream mixture once more then pour into skillet. Cook and stir, bringing to a simmer. Let simmer gently, while stirring, for about 30 seconds.
- Remove from heat stir in dill, return salmon fillets to pan, spoon sauce over salmon. Serve warm.