Salmon with Creamy Garlic Dijon
Whenever you're looking for a flavorful and elegant meal, this Salmon with Creamy Garlic Dijon is a perfect choice. The rich, velvety sauce, made with garlic and tangy Dijon mustard, beautifully complements the tender, flaky salmon, creating a dish that's both sophisticated and comforting!
Servings 4
Ingredients
- 4 6 – 7 oz skinless salmon fillets
- 3 teaspoon of olive oil
- Salt and freshly ground black pepper
- 3 garlic cloves minced (1 Tbsp)
- 1/2 teaspoon of cornstarch
- 1/2 cup of heavy cream
- 1 1/2 Tbsp of dijon mustard or you can add a little more to taste
- 1/2 teaspoon of honey
- 1/2 cup of low-sodium chicken broth
- 1 Tbsp of minced fresh dill
Instructions
- Heat a large non-stick skillet over medium-high heat. If you have large salmon fillets (7-8 oz each), use two skillets to avoid overcrowding.
- Add 1 ½ teaspoons of olive oil to each skillet. Pat the salmon dry with paper towels and season both sides with salt and pepper.
- Place the salmon in the skillet, skin-side up, and sear for about 5 minutes until golden brown. Flip and cook for another 3 minutes, or until cooked to your liking.
- While the salmon is cooking, whisk 1 tablespoon of cream with cornstarch in a measuring cup. Add more cream until you have ½ cup, then whisk in Dijon mustard and honey.
- Transfer the cooked salmon to a plate and cover with foil, leaving the oil in the skillet.
- Add minced garlic to the skillet and sauté for about 30 seconds until lightly golden. Pour in the chicken broth and bring to a simmer. Reduce the heat and simmer for about 4 minutes, allowing the liquid to reduce by two-thirds.
- Whisk the cream mixture again and pour it into the skillet. Simmer for about 40 seconds, stirring continuously.
- Remove from heat, stir in the fresh dill, and return the salmon fillets to the skillet. Spoon the sauce over the salmon.
- Serve warm.