Dijon Salmon

4.92 from 25 votes

This Dijon salmon recipe makes juicy, flaky, and flavorful salmon fillets pan-seared and cooked in a delicious cream sauce with Dijon mustard and garlic.

Prep Time5

Cook Time15

Total Time20

Course: Dinner

Cuisine: American, Italian

Keyword: dijon salmon

Servings: servings

Author: Katerina Petrovska

Ingredients

For the Salmon

1 tablespoon olive oil
½ tablespoon unsalted butter
1 pound salmon fillets
salt and freshly ground black pepper to taste
1 teaspoon Italian Seasoning
½ teaspoon garlic powder
½ teaspoon smoked or sweet paprika

For the Creamy Garlic Dijon Sauce

1 tablespoon unsalted butter
4 cloves garlic minced
1 cup chicken broth you could also use fish broth or vegetable broth
¾ cup heavy cream
1½ 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

Instructions

Prep. Pat dry salmon fillets with paper towels. Meanwhile, heat olive oil and butter in a large skillet over medium-high heat.
Season the salmon. Season salmon fillets with salt, pepper, Italian Seasoning, garlic powder, and paprika.
Cook the salmon. Transfer the salmon fillets 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. Cook for about 4 to 5 minutes, or until browned and cooked three-quarters of the way through. Flip over and cook for 4 more minutes, or until cooked through.
Set aside. Remove fish from the skillet and transfer to a plate; keep them covered. DO NOT discard the juices in the skillet.
Sauté the garlic. Return the skillet to the heat and melt the remaining butter. Stir in minced garlic and continue to cook for 30 seconds, stirring very frequently.
Deglaze. Slowly whisk in the chicken broth and scrape up all the browned bits from the bottom of the skillet. Bring to a simmer; lower the heat to medium and cook for 3 minutes.
Make the sauce. Whisk in the cream and Dijon mustard. Add the asparagus.
Put it all together. Add the salmon back into the skillet and simmer over medium-low heat for 4 minutes or until the asparagus is fork-tender and the sauce is thickened.
Serve. Remove the pan from the heat, sprinkle the salmon with parsley, and serve.

Video

Notes

Remove fish from the fridge 15 minutes before you’re ready to start cooking.
Cook the fillets in an oiled hot cast-iron skillet or a nonstick pan.
DO NOT move the fish around until it has cooked about 3/4 of the way up. Then, flip it and continue to cook for a couple more minutes.
If you want a creamier, thicker sauce, continue to cook until the sauce is reduced to a desired consistency. You can also add some butter, stir it through, and cook until creamy.
Keep leftovers in the fridge stored in an airtight container for up to 3 days.

Nutrition