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Homemade Salmon with Creamy Garlic Dijon Sauce photo

Salmon with Creamy Garlic Dijon Sauce

A quick pan-seared salmon finished with a silky garlic, Dijon and dill cream sauce.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings

Equipment

  • large nonstick skillet
  • Measuring cups and spoons
  • liquid measuring cup or small bowl
  • Spatula or tongs
  • Paper Towels
  • Foil

Ingredients
  

  • 4 salmon fillets (6–7 oz each), skinless
  • 3 tsp olive oil divide, about 1 1/2 tsp per skillet
  • salt and freshly ground black pepper to taste
  • 3 cloves garlic minced (about 1 Tbsp)
  • 1/2 tsp cornstarch
  • 1/2 cup heavy cream use 1 Tbsp to mix with cornstarch, then add remaining to total 1/2 cup
  • 1 1/2 Tbsp Dijon mustard or more to taste
  • 1/2 tsp honey
  • 1/2 cup low-sodium chicken broth
  • 1 Tbsp fresh dill minced

Instructions
 

  • Pat the salmon fillets dry with paper towels and season both sides with salt and freshly ground black pepper.
  • Heat a large nonstick skillet over medium-high heat; if needed, use two skillets or cook in batches so the fillets are not overcrowded.
  • Add about 1 1/2 tsp olive oil to each skillet. Place the salmon in the hot skillet, presentation side down, and sear until the bottom is golden, about 4 minutes.
  • Flip the fillets and cook until desired doneness, about 2–3 minutes more. Transfer the salmon to a plate, tent with foil, and leave the pan oil in the skillet.
  • In a small liquid measuring cup or bowl, whisk the cornstarch with 1 Tbsp of the heavy cream until smooth, then add enough additional cream to total 1/2 cup. Stir in the Dijon mustard and honey; set aside.
  • Return the skillet with the reserved oil to medium heat and add the minced garlic; sauté until just barely golden, about 20–30 seconds.
  • Pour in the chicken broth and bring to a simmer, then reduce the heat to medium-low and simmer until reduced by about two-thirds, about 3 minutes.
  • Whisk the cream mixture once more and pour it into the skillet. Cook, stirring, until the sauce comes to a gentle simmer and thickens slightly, about 30 seconds.
  • Remove the pan from the heat, stir in the minced fresh dill, return the salmon to the skillet, and spoon the sauce over the fillets. Serve warm.

Notes

  • Use two skillets or work in batches to avoid overcrowding the pan.
  • Whisk the cornstarch with a little cream first to prevent lumps.
  • Adjust Dijon mustard to taste for more or less tang.
  • Watch the garlic closely to avoid burning.