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 cup heavy cream
- 1 1/2 Tbsp dijon mustard (or more to taste)
- 1/2 cup low-sodium chicken broth
- 1 Tbsp minced fresh dill
Instructions:
- Heat a large non-stick skillet over medium-high heat (or use two skillets if using large 7 – 8 oz fillets to prevent overcrowding). Add 1 1/2 tsp olive oil to each skillet.
- Dab both sides of the salmon dry with paper towels and season both sides with salt and pepper.
- Place salmon in the skillet. Let sear until golden brown on the 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 1 tbsp cream, then mix in enough cream to measure 1/2 cup. Whisk in dijon mustard.
- Remove salmon from skillet and transfer to a plate, tenting with foil to keep warm.
- Add minced garlic to the skillet with oil set over medium heat, sauté 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 it into the 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 the pan, and spoon sauce over salmon.
- Serve warm.
Enjoy your flavorful pan-seared salmon with creamy garlic dijon sauce!
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 cup heavy cream
1 1/2 Tbsp dijon mustard (or a little more to taste)
1/2 cup 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. 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 with 1 tbsp cream, then mix in enough cream to measure 1/2 cup. Whisk in dijon mustard
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.
