Description
Creamy Dijon Salmon is a delicious and elegant dish featuring tender salmon fillets cooked in a rich and tangy Dijon mustard cream sauce. This quick and easy recipe combines garlic, Italian seasoning, and a splash of white wine or chicken broth to create a flavorful sauce that perfectly complements the perfectly browned salmon. Ready in under 20 minutes, it’s perfect for a weeknight dinner or a special occasion meal.
Ingredients
Scale
Salmon
- 1 pound fresh salmon (cut into 4 pieces)
- 1/4 teaspoon garlic powder
- Pepper, to taste
- Flour, for dredging
Sauce & Cooking
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup chicken broth or dry white wine
- 1 teaspoon lemon juice
- 1 dash Italian seasoning
- 3 tablespoons Dijon mustard
- 1 cup heavy/whipping cream
- Fresh parsley, chopped, to taste
Instructions
- Prepare the Salmon: Cut your salmon into 4 pieces. Sprinkle each piece with garlic powder and pepper. Dredge the salmon pieces in flour evenly on all sides to create a light coating.
- Cook the Salmon: Heat butter and olive oil in a skillet over medium-high heat. Once hot, add the salmon fillets. Cook for 3-4 minutes on each side until the salmon is nicely browned but not fully cooked through. Remove the salmon and set it aside on a plate.
- Make the Sauce Base: To the same skillet, add chicken broth (or dry white wine), lemon juice, Italian seasoning, and Dijon mustard. Stir well and let the mixture simmer gently for 1-2 minutes to combine flavors.
- Add the Cream: Pour the heavy cream into the skillet and allow the sauce to bubble and thicken for about 2 minutes over medium heat, stirring occasionally.
- Finish Cooking the Salmon: Return the salmon fillets to the skillet, reducing the heat to a low simmer. Cook for a few more minutes until the salmon flakes easily with a fork, ensuring it remains moist and tender without overcooking.
- Season and Serve: Taste the sauce and season with extra salt and pepper as needed. Garnish with chopped fresh parsley and serve the creamy Dijon salmon immediately for best flavor.
Notes
- For a lighter version, substitute heavy cream with half-and-half or a mixture of milk and Greek yogurt.
- Using dry white wine instead of chicken broth adds extra depth of flavor to the sauce.
- Be careful not to overcook the salmon to maintain moistness and flakiness.
- Serve with steamed vegetables, rice, or a fresh green salad for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
