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Savory Seared Salmon in Creamy Garlic Dijon Sauce

Savory Seared Salmon in Creamy Garlic Dijon Sauce

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Calories: 345
Ingredients Method Notes

Ingredients
  

  • 4 to 6 salmon fillets
  • 3 teaspoon olive oil
  • Salt and freshly ground black pepper
  • 4 garlic cloves, minced (1 Tbsp)
  • ½ teaspoon cornstarch
  • ½ cup heavy cream
  • 2 tablespoon dijon mustard (or a little more to taste)
  • 1 teaspoon honey
  • ½ cup low-sodium chicken broth
  • 1 tablespoon minced fresh dill

Method
 

  1. 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).
  2. Add 1 ½ teaspoon olive oil to each skillet. Dab both sides of salmon dry with paper towels and season both sides with salt and pepper.
  3. 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.
  4. Meanwhile, in a liquid measuring cup whisk together cornstarch with 1 tablespoon cream, then mix in enough cream to measure ½ cup. Whisk in dijon mustard and honey.
  5. Remove salmon from the skillet and transfer to a plate, leaving oil in one skillet. Tent salmon with foil.
  6. 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.
  7. Bring to a simmer then reduce heat to medium-low and let simmer until reduced by about ⅔, about 3 minutes.
  8. 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.
  9. Remove from heat stir in dill, return salmon fillets to pan, and spoon sauce over salmon. Serve warm.
  10. Enjoy your Savory Seared Salmon in Creamy Garlic Dijon Sauce Recipe!
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  13. Air Fryer Honey Glazed Salmon
  14. 20 Minute Instant Pot Shrimp Scampi

Notes

Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.