Dijon salmon is a flavorful one-pan dinner that’s prepared in 20 minutes! Flaky pan-seared salmon fillets are smothered in a creamy Dijon pan sauce, then served with tender asparagus spears.
When you love salmon, you’re going to need this creamy salmon recipe in your weekly meal plan ASAP! Additionally, attempt my honey mustard salmon, flavorful miso salmon, and baked garlic butter salmon.
My creamy Dijon salmon is pan-seared, so it’s crispy on the skin and tender and flaky on the within. Afterward, the creamy, garlicky Dijon mustard sauce comes collectively in the identical pan. All of the flavors meld, creating fairly probably the tastiest cream sauce to ever meet a salmon fillet!
Dijon salmon is just like the seafood model of hen Dijon. As an alternative of mushrooms, I add chopped asparagus (salmon and asparagus is the BEST pair, simply ask my oven-baked salmon). The entire meal is prepared in a single skillet in about 20 minutes, rivaling my air fryer salmon and salmon tacos as one in every of my go-to weeknight dinners.
What Makes This Creamy Dijon Salmon So Good
- One pan. The salmon, sauce, and asparagus prepare dinner in a single skillet. It’s a comforting, tasty meal with hardly any clean-up.
- Fancy with out making an attempt. This Dijon salmon appears fancy, however getting ready it’s a breeze. It’s good to serve when entertaining.
- Fast skillet technique. Cooking salmon in a skillet is the simplest, quickest, and most scrumptious, IMHO. Plus, all of the leftover seared bits assist taste the wealthy, creamy mustard sauce.
- Guilt-free cooking. As if I wanted a cause to like this Dijon salmon recipe much more, it’s low in carbs and keto-friendly!
Substances You’ll Want
Right here’s a brief purchasing record with notes on the components on this simple Dijon salmon recipe. Scroll to the recipe card for the printable particulars and precise quantities.
- Olive Oil and Butter – I exploit each to pan-sear the salmon. Butter maximizes the flavour, whereas oil raises the smoke level in order that the butter doesn’t burn within the pan.
- Salmon – Ideally, select Atlantic salmon that’s farmed sustainably. You too can make this recipe with wild-caught Pacific sockeye salmon. Purchase pre-cut skin-on fillets, or purchase an entire salmon aspect and lower it into fillets your self. Ask your native fishmonger for help if you happen to want it.
- Seasoning – I season my salmon fillets with a mix of Italian seasoning, garlic powder, and candy or smoked paprika. In case you have a favourite seafood seasoning that you simply love, go forward and use it!
- Garlic – Freshly minced, for the sauce. When you don’t have recent garlic, substitute 1 tablespoon pre-minced garlic or ½ teaspoon of garlic powder per clove.
- Hen Broth – Use low-sodium hen broth, fish inventory, or vegetable broth.
- Heavy Cream – For a lighter sauce, use half-and-half as an alternative.
- Dijon Mustard – You need to use much less or extra mustard to style. I don’t suggest substituting Dijon mustard with yellow mustard, as the flavour simply gained’t be the identical.
- Asparagus – Trim the “woody” ends and chop the asparagus stalks in half so that they’re simpler to deal with.
How one can Inform When Salmon is Executed
Salmon is finished cooking when the inner temperature reaches round 145ºF. When you don’t have a meat thermometer, cooked salmon will probably be opaque and flake simply with a fork.
Recipe Ideas and Variations
- Take the salmon out forward of time. In case your salmon is chilly from the fridge, I like to recommend letting it sit out at room temperature for quarter-hour earlier than you prep it, to take the nippiness off.
- Don’t crowd the skillet. Chances are you’ll have to prepare dinner the salmon in batches, relying on the dimensions of your fillets and the pan you’re utilizing.
- Palms off. When you’ve added the salmon to the recent skillet, depart it alone. Don’t transfer the fillets till they’ve cooked a minimum of ¾ of the best way via (you’ll see the salmon change from translucent to opaque because it cooks from the underside). When you attempt to flip it too early, there’s an excellent likelihood the salmon will keep on with the pan.
- Alter the consistency of the sauce. For a thicker, creamier Dijon sauce, let it scale back for longer over medium-low warmth. For a richer sauce, stir in further butter and let it soften till easy.
- Completely different veggies. Be at liberty to swap the asparagus with one other vegetable. Attempt to use veggies with comparable fast cooking instances, like inexperienced beans, sliced bell peppers, pink onion, cherry tomatoes, or zucchini. In any other case, this recipe is an effective way to make use of up leftover pre-cooked greens, like roasted Brussels sprouts.
- Add bacon. Strive a model of this recipe the place you crisp bacon within the pan earlier than including the garlic for the sauce, or stir in cooked bacon on the finish.
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For the Creamy Garlic Dijon Sauce
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Prep. Pat dry salmon fillets with paper towels. In the meantime, warmth olive oil and butter in a big skillet over medium-high warmth.
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Season the salmon. Season salmon fillets with salt, pepper, Italian Seasoning, garlic powder, and paprika.
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Cook dinner the salmon. Switch the salmon fillets to the skillet, skin-side up. In case your skillet is not sufficiently big, do not crowd the skillet; please prepare dinner the fillets in two batches. Cook dinner for about 4 to five minutes, or till browned and cooked three-quarters of the best way via. Flip over and prepare dinner for 4 extra minutes, or till cooked via.
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Put aside. Take away fish from the skillet and switch to a plate; preserve them coated. DO NOT discard the juices within the skillet.
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Sauté the garlic. Return the skillet to the warmth and soften the remaining butter. Stir in minced garlic and proceed to prepare dinner for 30 seconds, stirring very regularly.
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Deglaze. Slowly whisk within the hen broth and scrape up all of the browned bits from the underside of the skillet. Convey to a simmer; decrease the warmth to medium and prepare dinner for 3 minutes.
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Make the sauce. Whisk within the cream and Dijon mustard. Add the asparagus.
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Put all of it collectively. Add the salmon again into the skillet and simmer over medium-low warmth for 4 minutes or till the asparagus is fork-tender and the sauce is thickened.
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Serve. Take away the pan from the warmth, sprinkle the salmon with parsley, and serve.
- Take away fish from the fridge quarter-hour earlier than you’re prepared to begin cooking.
- Cook dinner the fillets in an oiled scorching cast-iron skillet or a nonstick pan.
- DO NOT transfer the fish round till it has cooked about 3/4 of the best way up. Then, flip it and proceed to prepare dinner for a pair extra minutes.
- If you would like a creamier, thicker sauce, proceed to prepare dinner till the sauce is lowered to a desired consistency. You too can add some butter, stir it via, and prepare dinner till creamy.
- Hold leftovers within the fridge saved in an hermetic container for as much as 3 days.
Serving: 8ounces | Energy: 427kcal | Carbohydrates: 8g | Protein: 28g | Fats: 32g | Saturated Fats: 15g | Ldl cholesterol: 135mg | Sodium: 189mg | Potassium: 881mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1815IU | Vitamin C: 7.6mg | Calcium: 86mg | Iron: 3.8mg
Dietary data is an estimate and offered as courtesy. Values might differ in response to the components and instruments used. Please use your most popular dietary calculator for extra detailed data.
How one can Make Dijon Salmon
Observe the steps under to arrange this creamy Dijon salmon recipe. I like to recommend utilizing a cast-iron skillet or a non-stick pan for the perfect outcomes. Be sure it’s well-oiled and scorching earlier than you add the salmon, to forestall sticking.
- Prep. First, pat dry the salmon fillets with paper towels. Then, sprinkle them throughout with salt, pepper, and seasonings. In the meantime, warmth the oil and butter in a giant skillet.
- Sear the salmon. Subsequent, add the seasoned fillets to the recent pan, pores and skin aspect up. If wanted, prepare dinner in two batches. Pan-sear the salmon for 4-5 minutes, till it’s cooked about ¾ of the best way via, then flip and sear for an additional 4 minutes. Set the carried out fillets apart on a coated plate to maintain heat whilst you make the sauce.
Make the Sauce
Depart the leftover cooking juices within the skillet after you’ve set the salmon apart. Do NOT drain them! We’re going to show these into our creamy garlic Dijon sauce:
- Sauté the garlic. Place your skillet again on the warmth, and soften the final of the butter. Then, add the minced garlic and prepare dinner, whereas stirring, for about 30 seconds. Take care to not burn the garlic.
- Deglaze the pan. Subsequent, pour within the hen broth. Use a (non-metal) spoon or spatula to scrape the underside of the pan, lifting all of the browned bits. Decrease the warmth and let the broth simmer for a few minutes.
- Make the sauce. Now, whisk within the heavy cream, adopted by the Dijon mustard, till that’s well-combined.
- Put all of it collectively. When you’re including asparagus, stir the halved spears into the sauce. Nestle the cooked salmon into the skillet, and let all the things simmer over medium-low warmth for a couple of minutes.
- Serve. As soon as the asparagus is tender and the sauce has thickened to your liking, take the pan off the warmth, garnish with parsley, and serve.
How one can Retailer Leftovers
- Refrigerate. Retailer the leftover salmon and Dijon sauce in an hermetic container within the fridge for as much as 3 days.
- Reheat. Reheat this Dijon salmon in a skillet on the stovetop or within the microwave till it’s scorching all through.
