Pan Seared Salmon with Creamy Garlic Dijon Sauce
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Pan Seared Salmon with Creamy Garlic Dijon Sauce
Description
This recipe sears skinless salmon fillets in olive oil over medium-high heat to develop a golden crust while keeping the interior moist. The salmon is seasoned simply with salt and pepper and cooked in batches or a single skillet depending on size.
The accompanying sauce is made by first sautéing minced garlic in the skillet oil, then simmering chicken broth reduced to concentrate flavor. Heavy cream mixed with cornstarch thickens the sauce, which is flavored with Dijon mustard and a touch of honey to balance tang and sweetness. Fresh dill is added to finish, providing a herbal note.
The creamy garlic Dijon sauce pairs beautifully with the salmon's delicate flesh, making it suitable for dinner served with vegetables or grains. Finishing the salmon separately before making the sauce ensures it retains its texture while the sauce gains intensity.
Ingredients
- 4 (6 - 7 oz) salmon skinless fillets
- 3 tsp olive oil
- salt freshly ground
- black pepper freshly ground
- 3 garlic minced (1 Tbsp, cloves
- 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 chicken broth low-sodium
- 1 Tbsp dill minced fresh
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.
User Reviews
Overall Rating
4.9
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