Salmon Fillets with Cream Sauce in a Skillet

Creamy Garlic Dijon Salmon

Juicy, flaky, and flavorful salmon fillets pan seared in a delicious cream sauce with dijon mustard and garlic.

Course Dinner
Cuisine American, Italian
Keyword cream sauce recipe, easy salmon recipe, fish recipes, keto dinner idea, low carb recipe, salmon skillet dinner, seafood
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 serves
Calories 427 kcal



  • 1 tablespoon olive oil
  • 1/2 tablespoon unsalted butter
  • 1 pound salmon fillets
  • salt and fresh ground black pepper to taste
  • 1 teaspoon Italian Seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked or sweet paprika


  • 1 tablespoon unsalted butter
  • 4 cloves garlic, minced
  • 1 cup low sodium chicken broth, fish broth, or vegetable broth
  • 3/4 cup heavy cream
  • 1 1/2 tablespoons dijon mustard, you can use less or more
  • 1 pound thin asparagus stalks, ends trimmed off and asparagus cut in half for easier handling
  • chopped fresh parsley, for garnish


  1. Pat dry salmon fillets with paper towels.
  2. Heat olive oil and butter in a large skillet over medium-high heat.
  3. Season salmon fillets with salt, pepper, Italian Seasoning, garlic powder, and paprika; transfer to the skillet, skin-side up.

    IF your skillet isn't big enough, don't crowd the skillet; please cook the fillets in two batches.

  4. Cook for about 4 to 5 minutes, or until browned and cooked three quarters of the way through.
  5. Flip over and cook for 4 more minutes, or until cooked through.
  6. Remove fish from skillet and transfer to a plate; keep them covered. DO NOT discard the juices in the skillet.
  7. Return skillet to the heat and melt the remaining butter.
  8. Stir in minced garlic and continue to cook for 30 seconds, stirring very frequently.
  9. Slowly whisk in the chicken broth and scrape up all the browned bits from the bottom of the skillet.
  10. Bring to a simmer; lower heat to medium and cook for 3 minutes.
  11. Whisk in the cream and dijon mustard; add in the asparagus.
  12. Add the salmon back into the skillet and simmer over medium-low heat for 4 minutes or until asparagus is fork tender and sauce is thickened.

    If you want a creamier, thicker sauce, continue to cook until sauce is reduced to a desired consistency. You can also add some butter, stir it through, and cook until creamy.

  13. Remove from heat.
  14. Sprinkle with parsley.
  15. Serve.

Recipe Notes






Nutrition Facts
Creamy Garlic Dijon Salmon
Amount Per Serving (8 ounces)
Calories 427 Calories from Fat 288
% Daily Value*
Total Fat 32g 49%
Saturated Fat 15g 75%
Cholesterol 135mg 45%
Sodium 189mg 8%
Potassium 881mg 25%
Total Carbohydrates 8g 3%
Dietary Fiber 3g 12%
Sugars 2g
Protein 28g 56%
Vitamin A 36.3%
Vitamin C 9.2%
Calcium 8.6%
Iron 21.3%
* Percent Daily Values are based on a 2000 calorie diet.