Savory Seared Salmon in Creamy Garlic Dijon Sauce

Savory Seared Salmon in Creamy Garlic Dijon Sauce

Seared salmon in creamy garlic Dijon sauce is a dish where salmon fillets are seared in a pan and then served with a sauce made from a combination of cream, garlic, and Dijon mustard. The salmon is typically seasoned with salt and pepper before being seared, and the sauce is made by whisking together the cream, minced garlic, Dijon mustard, and other seasonings. The salmon is then served on top of the sauce, which provides a rich and flavorful accompaniment to the fish.

What is the best way to pan-sear salmon?

The key to successful pan-seared salmon is to use a high-quality salmon fillet and to season it well. Start by patting the salmon dry with paper towels and then season it on both sides with salt and pepper. Heat a thin layer of oil or butter in a pan over medium-high heat until it is hot but not smoking. Place the salmon in the pan skin-side down if it has skin, and sear it for 2-3 minutes on each side, or until it is cooked to your desired level of doneness.

Can I cook frozen salmon using the pan-searing method?

It is not recommended to cook frozen salmon using the pan-searing method. Frozen salmon needs to be thawed before it can be cooked properly. To thaw salmon, place it in the refrigerator overnight or run it under cold water until it is thawed. This will allow the salmon to cook evenly and prevent it from sticking to the pan.

Salmon is a type of fish that is typically found in the cold, coastal waters of the North Pacific and North Atlantic Oceans. It is an important food source for many animals, including humans, who often eat it cooked or smoked. Salmon is high in protein and omega-3 fatty acids, which are beneficial for heart health. It is also a popular choice for recreational fishing. Some common questions about salmon include:

What do salmon eat?
Salmon are carnivorous and primarily eat smaller fish, such as herring and anchovies, as well as crustaceans such as shrimp and crabs.
How do salmon reproduce?
Most species of salmon are anadromous, which means they are born in fresh water, migrate to the ocean to feed and grow, and then return to their birthplaces to reproduce. During the spawning season, adult salmon return to their spawning grounds and lay their eggs in gravel nests, or "redds," which are then fertilized by the males. The eggs hatch into alevin, which are small, sac-like fry that remain hidden in the gravel until they are ready to emerge and start feeding.
Are salmon endangered?
Some species of salmon, such as the Atlantic salmon, are considered threatened or endangered in certain parts of their range. Overfishing, habitat loss, and other human activities have contributed to declines in salmon populations. However, conservation efforts are in place to help protect and restore salmon populations.

Make it

Savory Seared Salmon in Creamy Garlic Dijon Sauce

Ingredients:

4 to 6 salmon fillets

3 tsp olive oil

Salt and freshly ground black pepper

4 garlic cloves, minced (1 Tbsp)

1/2 tsp cornstarch

1/2 cup heavy cream

2 Tbsp dijon mustard (or a little more to taste)

1 tsp honey

1/2 cup low-sodium chicken broth

1 Tbsp minced fresh dill

Instructions

Heat a large non-stick skillet over medium-high heat (or use two skillets if you used large 7 - 8 oz fillets as I did, 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 a skillet (top of salmon turned down). Let sear until golden brown on the 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 the skillet and transfer to a plate, leaving oil in one skillet. Tent salmon with foil.

Add garlic to the skillet with oil set over medium heat, and 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 the cream mixture once more, then pour it into the 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, and spoon sauce over salmon. Serve warm.

Enjoy your Savory Seared Salmon in Creamy Garlic Dijon Sauce Recipe!