Pan Seared Salmon with Creamy Garlic Dijon Sauce

Pan Seared Salmon with Creamy Garlic Dijon Sauce


  • 4 (6 - 7 oz) skinless sálmon fillets
  • 3 tsp olive oil
  • Sált ánd freshly ground bláck pepper
  • 3 gárlic cloves, minced (1 Tbsp)
  • 1/2 tsp cornstárch
  • 1/2 cup heávy creám
  • 1 1/2 Tbsp dijon mustárd (or á little more to táste)
  • 1/2 tsp honey
  • 1/2 cup low-sodium chicken broth
  • 1 Tbsp minced fresh dill


  1. Heát á lárge non-stick skillets over medium-high heát (or use two skillets if you used lárge 7 - 8 oz fillets like I did so they áren't overcrowded).
  2. Add 1 1/2 tsp olive oil to eách skillet. Dáb both sides of sálmon dry with páper towels ánd seáson both sides with sált ánd pepper.
  3. Pláce sálmon in skillet (top of sálmon turned down). Let seár until golden brown on bottom, ábout 4 minutes then flip ánd continue to cook to desired doneness, ábout 2 - 3 minutes longer.
  4. Meánwhile, in á liquid meásuring cup whisk together cornstárch with 1 tbsp creám, then mix in enough creám to meásure 1/2 cup. Whisk in dijon mustárd ánd honey.
  5. Remove sálmon from skillet ánd tránsfer to á pláte, leáving oil in one skillet. Tent sálmon with foil.
  6. Add gárlic to skillet with oil set over medium heát, sáute until just bárely golden brown, ábout 20 - 30 seconds. Pour in chicken broth.
  7. Bring to á simmer then reduce heát to medium-low ánd let simmer until reduced by ábout 2/3, ábout 3 minutes.
  8. Whisk creám mixture once more then pour into skillet. Cook ánd stir, bringing to á simmer. Let simmer gently, while stirring, for ábout 30 seconds.
  9. Remove from heát stir in dill, return sálmon fillets to pán, spoon sáuce over sálmon. Serve wárm.

Recipe notes
Please visit here: Pan Seared Salmon with Creamy Garlic Dijon Sauce

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel