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.
If you happen to love salmon, you’re going to need this creamy salmon recipe in your weekly meal plan ASAP! Additionally, strive 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 presumably the tastiest cream sauce to ever meet a salmon fillet!
Dijon salmon is just like the seafood model of rooster 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 considered one of my go-to weeknight dinners.
What Makes This Creamy Dijon Salmon So Good
- One pan. The salmon, sauce, and asparagus cook dinner in a single skillet. It’s a comforting, tasty meal with hardly any clean-up.
- Fancy with out attempting. This Dijon salmon appears to be like fancy, however getting ready it’s a breeze. It’s good to serve when entertaining.
- Fast skillet methodology. Cooking salmon in a skillet is the best, 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 purpose to like this Dijon salmon recipe much more, it’s low in carbs and keto-friendly!
Components You’ll Want
Right here’s a brief purchasing checklist with notes on the elements on this straightforward 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 may also make this recipe with wild-caught Pacific sockeye salmon. Purchase pre-cut skin-on fillets, or purchase an entire salmon facet and minimize it into fillets your self. Ask your native fishmonger for help when you want it.
- Seasoning – I season my salmon fillets with a mix of Italian seasoning, garlic powder, and candy or smoked paprika. When you have a favourite seafood seasoning that you just love, go forward and use it!
- Garlic – Freshly minced, for the sauce. If you happen to don’t have recent garlic, substitute 1 tablespoon pre-minced garlic or ½ teaspoon of garlic powder per clove.
- Hen Broth – Use low-sodium rooster broth, fish inventory, or vegetable broth.
- Heavy Cream – For a lighter sauce, use half-and-half as a substitute.
- Dijon Mustard – You should use much less or extra mustard to style. I don’t advocate substituting Dijon mustard with yellow mustard, as the flavour simply received’t be the identical.
- Asparagus – Trim the “woody” ends and chop the asparagus stalks in half in order that they’re simpler to deal with.
Inform When Salmon is Completed
Salmon is finished cooking when the inner temperature reaches round 145ºF. If you happen to 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 cook dinner the salmon in batches, relying on the scale of your fillets and the pan you’re utilizing.
- Arms off. When you’ve added the salmon to the new skillet, depart it alone. Don’t transfer the fillets till they’ve cooked at the very least ¾ of the best way by means of (you’ll see the salmon change from translucent to opaque because it cooks from the underside). If you happen to attempt to flip it too early, there’s a very good likelihood the salmon will keep on with the pan.
- Modify the consistency of the sauce. For a thicker, creamier Dijon sauce, let it cut back for longer over medium-low warmth. For a richer sauce, stir in further butter and let it soften till clean.
- Completely different veggies. Be at liberty to swap the asparagus with one other vegetable. Attempt to use veggies with related fast cooking occasions, like inexperienced beans, sliced bell peppers, crimson onion, cherry tomatoes, or zucchini. In any other case, this recipe is a good 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 large enough, do not crowd the skillet; please cook 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 by means of. Flip over and cook dinner for 4 extra minutes, or till cooked by means of.
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Put aside. Take away fish from the skillet and switch to a plate; preserve them lined. 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 cook dinner for 30 seconds, stirring very continuously.
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Deglaze. Slowly whisk within the rooster broth and scrape up all of the browned bits from the underside of the skillet. Carry to a simmer; decrease the warmth to medium and cook 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 start out cooking.
- Cook dinner the fillets in an oiled sizzling 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 cook dinner for a pair extra minutes.
- If you would like a creamier, thicker sauce, proceed to cook dinner till the sauce is diminished to a desired consistency. You may also add some butter, stir it by means of, and cook dinner till creamy.
- Preserve 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 information is an estimate and supplied as courtesy. Values could range in response to the elements and instruments used. Please use your most popular dietary calculator for extra detailed information.
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 one of the best outcomes. Make sure that it’s well-oiled and sizzling earlier than you add the salmon, to stop 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 new pan, pores and skin facet up. If wanted, cook dinner in two batches. Pan-sear the salmon for 4-5 minutes, till it’s cooked about ¾ of the best way by means of, then flip and sear for an additional 4 minutes. Set the executed fillets apart on a lined 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 cook dinner, whereas stirring, for about 30 seconds. Take care to not burn the garlic.
- Deglaze the pan. Subsequent, pour within the rooster 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. If you happen to’re including asparagus, stir the halved spears into the sauce. Nestle the cooked salmon into the skillet, and let every part 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.
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 sizzling all through.
