Categorized:
- Main Dish
- Seafood
- Uncategorized
Tagged:
- chicken broth
- cream
- dijon mustard
- dill
- salmon
Pan Seared Salmon with Creamy Garlic Dijon Sauce
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 heavy cream
- 1 1/2 Tbsp dijon mustard (or a little more to taste)
- 1/2 tsp honey
- 1/2 cup low-sodium chicken broth
- 1 Tbsp minced fresh dill
Instructions
- Heat a large non-stick skillets over medium-high heat (if needed you can use two skillets or cook in two batches 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 then 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-low and let simmer until reduced by about 2/3, about 3 minutes.
- Whisk cream mixture once more then 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. Serve warm.
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