Pan Seared Salmon with Creamy Garlic Dijon Sauce

Salmon with Dijon Garlic Cream Sauce is an elegant flavorful dish that can be enjoyed by anyone. It comes together so fast but it will definitely impress anyone. The pan seared salmon is very tasty, but when you add a bright sauce like this, it takes it to a whole new level!

A pan of grilled salmon fillet on a white plate. Salmon is sprinkled with a mustard cream sauce and sprinkled with dill. Served with asparagus side.

Quick and Easy Salmon Recipes!
Cooking salmon in a pan has actually become my favorite way to prepare it.

You get a very tanned exterior, a little crisp at the edges and a brownish color adds a lot of flavor! Then the interior is perfectly cooked and tender.

When you cook it in a pan, it's easier to watch it so it's not ripe, which can be easier to do on the grill or in the oven.

Plus this method only takes a few minutes to cook, we only talk about 6 minutes! When you lack time for dinner, salmon is the place.

Then after you cook the beautiful fillets for the bright dijon sauce. This is a simple cream sauce flavored with dijon tangon and fresh dill. The perfect combination for salmon.

Then serve warm accompanied by some steamed vegetables and dinner never looks better!

Three salmon fillets in a pan with a dijon cream sauce.

The Material You Need for This Recipe
Skinless salmon fillets
Olive oil
New salt and black pepper are pounded
Garlic
Cornstarch
Thick cream
Dijon mustard
Honey
Low sodium chicken broth
Fresh fennel
The ingredients for salmon are shown here. Salmon fillets, garlic, fennel, chicken broth, olive oil, cream, dijon, honey, and corn flour.

How to Cook Pan Perfect Salmon Sausage
First heat a large non-stick pan over medium-high heat (or use two pans if you use large fillets like I did so the pan isn't too heavy).
Add 1 1/2 tsp of olive oil to each skillet or 1 Tbsp to 1 pan. Apply both sides of dried salmon with tissue paper and season both sides with salt and pepper.

Ingredients

• 4 (6-7 oz) skinless salmon fillets
• 3 tsp olive oil
• Salt and freshly ground black pepper
• 3 garlic cloves, minced (1 Tbsp)
• 1/2 tsp cornstarch
• 1/2 cup of heavy cream
• 1 1/2 Tbsp dijon mustard (or a little more to taste)
• 1/2 tsp honey
• 1/2 cup of low-sodium chicken broth
• 1 Tbsp minced fresh dill

Instructions

Heat a large non-stick skillets over medium-high heat (or use two skillets if you used large 7 - 8 oz fillets like I did so they aren't overcrowded).

Add 1 1/2 tsp olive oil to each skillet. Dab both sides of salmon dry with paper towels and season both sides with salt and pepper.

Place salmon in skillet (top of salmon turned down). Let sear until golden brown on bottom, about 4 minutes and flip and continue to cook to desired doneness, about 2 - 3 minutes longer.

Meanwhile, in a liquid measuring cup whisk together cornstarch with 1 tbsp cream, then mix in enough cream to measure 1/2 cup. Whisk in dijon mustard and honey.

Remove salmon from skillet and transfer to a plate, leaving oil in one skillet. Tent salmon with foil.

Add garlic to skillet with oil set over medium heat, saute until just barely golden brown, about 20 - 30 seconds. Pour in chicken broth.

Bring to a simmer then reduce heat to medium and low simmer until reduced by about 2/3, about 3 minutes.

Whisk is a mixture of once more pour into skillet. Cook and stir, bringing to a simmer. Let simmer gently, while stirring, for about 30 seconds.

Remove from heat stir in dill, return salmon fillets to pan, spoon sauce over salmon. Warm Serve.

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