Creamy Dijon Salmon
User Reviews
5
Creamy Dijon Salmon
Description
The recipe for Creamy Dijon Salmon centers on pan-searing salmon fillets seasoned simply with salt, pepper, garlic powder, and paprika, which creates a flavorful exterior and tender interior. After searing, a sauce is made in the same pan using butter, garlic, chicken stock, cream, dijon mustard, parsley, and asparagus. Cooking the asparagus in the sauce adds texture and blends vegetal notes into the creamy base.
The resulting dish combines the richness from the cream and butter with the mustard’s acidity and the subtle spice from paprika. Serving all components together produces a comforting plate where the salmon’s natural oils are enhanced by the sauce’s balanced flavor.
This dish suits a main course for lunch or dinner and pairs well with lemon wedges that boost brightness. The asparagus offers a light vegetable side integrated into the sauce. It is important to cook salmon fillets adequately and not overcrowd the pan to achieve an even sear. The sauce can be adjusted with substitutions such as dry white wine for stock or half-and-half for cream to alter richness and flavor.
Leftover salmon should be stored in the refrigerator and eaten within three days. To optimize salmon texture, let it rest at room temperature before cooking and keep the seasoning fresh and minimal to prevent dryness. The sauce may be thickened with cornstarch if desired.
Ingredients
FOR SALMON:
- 1 tablespoon olive oil
- 1 tablespoon butter unsalted
- 21 ounces salmon skin on or off, filets
- 1 pinch salt to taste
- 1 pinch black pepper to taste, cracked
- 1 teaspoon garlic powder
- ½ teaspoon paprika mild
FOR CREAMY DIJON SAUCE:
- 1 tablespoon butter unsalted
- 4 cloves garlic minced
- ¾ cup chicken stock or broth, low-sodium
- 1 cup heavy cream or half and half
- 1 heaped tablespoon Dijon mustard adjust to your taste
- 2 tablespoons parsley chopped, fresh
- 1 pound asparagus woody ends trimmed, stalks
- 3 lemon to serve, wedges
Instructions
- Pat salmon dry with paper towel. Season salmon all over with salt, pepper, garlic powder and paprika.
- Heat oil and butter in a large skillet over medium-high heat until hot. Sear flesh-side down first (skin-side up), for 5 minutes or until cooked halfway up. Flip and cook for a further 3-4 minutes or until cooked to your liking. (Cook in batches of two if needed to avoid overcrowding your pan.)
- Once cooked, remove salmon from the pan and set aside. KEEP all of the flavourful juices in the pan.
- Return pan to medium-high heat and melt the butter in the juices. Sauté garlic until fragrant (about 30 seconds), then pour in the stock. Allow liquid to reduce to half while scraping browned bits from the bottom of the pan.
- Reduce heat to low-medium heat. Whisk in the Dijon mustard, cream and parsley. Add the asparagus and bring to a gentle simmer, while stirring occasionally, until asparagus is cooked and sauce has thickened. Season with salt and pepper to your taste.
- Add the salmon back into the pan, sprinkle with parsley, taste test sauce and adjust salt and pepper, if needed.
- Serve.
Notes
- You can replace chicken stock with dry white wine such as Pinot Grigio or Chardonnay to deepen the sauce's flavor.
- For a lighter cream, substitute heavy cream with half-and-half but avoid boiling to prevent curdling; evaporated milk is another low-calorie option.
- Alternative herbs like dill, basil, oregano, chives, or thyme may be used instead of parsley for varied flavor.
- To thicken the sauce, whisk together 1 teaspoon cornstarch with 1 tablespoon water before stirring into the sauce and cooking until thickened.
- Remove salmon from the fridge 15 minutes prior to cooking for more even cooking temperature.
- Pat salmon dry before cooking to achieve a crispier exterior.
- Cook salmon fillets skin-side up first without moving to ensure proper searing, then flip to finish cooking.
- Store any leftovers in an airtight container and refrigerate up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 537 kcal
% Daily Value*
| Calories | 537kcal | 27% |
| Carbohydrates | 10g | 3% |
| Protein | 35g | 70% |
| Fat | 41g | 63% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 164mg | 55% |
| Sodium | 113mg | 5% |
| Potassium | 1.112mg | 0% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 2.262IU | 0% |
| Vitamin C | 17mg | 19% |
| Calcium | 101mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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