Go Back
+ servings
4.89 from 18 votes
Salmon Fillets with Cream Sauce in a Skillet

Creamy Garlic Dijon Salmon

15 15 15
WW Freestyle: 11
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Juicy, flaky, and flavorful salmon fillets pan seared in a delicious cream sauce with dijon mustard and garlic.
Course: Dinner
Cuisine: American, Italian
Servings: 4 serves
Calories: 427



  • 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


  • Pat dry salmon fillets with paper towels.
  • Heat olive oil and butter in a large skillet over medium-high heat.
  • 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.
  • 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.
  • Remove fish from skillet and transfer to a plate; keep them covered. DO NOT discard the juices in the skillet.
  • Return skillet to the heat and melt the remaining butter.
  • Stir in minced garlic and continue to cook for 30 seconds, stirring very frequently.
  • Slowly whisk in the chicken broth and scrape up all the browned bits from the bottom of the skillet.
  • Bring to a simmer; lower heat to medium and cook for 3 minutes.
  • Whisk in the cream and dijon mustard; add in the asparagus.
  • 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.
  • Remove from heat.
  • Sprinkle with parsley.
  • Serve.


  • You can use Half & Half and reduce those points down to 6. Keep in mind, the sauce won't be as rich and creamy. 
  • 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 couple more minutes.
  • Keep leftovers in the fridge stored in an airtight container for up to 3 days. 
Nutrition Facts
Creamy Garlic Dijon Salmon
Amount Per Serving (8 ounces)
Calories 427 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 15g75%
Cholesterol 135mg45%
Sodium 189mg8%
Potassium 881mg25%
Carbohydrates 8g3%
Fiber 3g12%
Sugar 2g2%
Protein 28g56%
Vitamin A 1815IU36%
Vitamin C 7.6mg9%
Calcium 86mg9%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: cream sauce recipe, easy salmon recipe, fish recipes, keto dinner idea, low carb recipe, salmon skillet dinner, seafood