Perfectly seared salmon filets take center stage as they are bathed in a luscious creamy sauce that is full of bold and tangy flavors. This elegant dish is the ideal choice for a gourmet dinner at home. Dijon mustard, garlic, and briny capers are perfectly balanced out by the sweetness of honey and the freshness of dill for an unforgettable meal. Simple to prepare but impressive in flavor, this dish is perfect for impressing guests or for a special night in!
What Ingredients Do I Need To Make Creamy Dijon Sauce For Salmon?
This luscious sauce is made with the following ingredients:
- Olive oil
- Minced garlic
- White wine
- Heavy cream
- Cornstarch
- Dijon mustard
- Honey
- Capers
- Chicken broth
- Fresh dill
How Do I Cook Salmon Filets?
To ensure your salmon filets are perfectly cooked, follow these simple steps:
- Heat the skillet over medium-high heat until very hot.
- Pour the olive oil on a hot skillet and give it a few seconds to get hot as well.
- Season the filets with salt and pepper on both sides.
- Place the filets top side down and do not touch them for 3-4 minutes.
- Using a spatula, carefully flip them over and cook them on the other side for an additional 3-4 minutes or until done.
- To test for doneness, look at the filet sideways. If the center is dark pink, it is still raw. There should be a little dark pink still, but just a little.
- The filets will keep on cooking for a little while after you take them off the heat, so do it when it is still a little dark pink in the center.
Making Creamy Dijon Sauce for Salmon:
- After cooking the salmon filets, remove them from the skillet and set them aside.
- In a small bowl, combine the heavy cream, cornstarch, honey, and Dijon mustard.
- In the same skillet, you used to cook the salmon filets, saute the minced garlic over medium heat for 30 seconds and pour in the white wine. Scrape the bottom of the skillet to deglaze the skillet.
- Add the chicken broth and simmer until reduced by half.
- Gently stir in the heavy cream mixture, and let the sauce thicken a little. Remove from heat.
- Mix in the freshly chopped dill and capers and return the filets to the skillet. Coat them with the sauce and serve warm.
Other Fish Recipes For You:
Salmon (with Creamy Garlic Dijon Sauce)
This elegant dish is the ideal choice for a gourmet dinner at home. The creamy, tangy, and slightly sweet sauce will blow your mind!
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Servings: 4
Calories: 450kcal
Ingredients
- 4- 6 oz skinless salmon filets
- Salt and pepper to taste
- 1 tbsp olive oil
- ½ tsp cornstarch
- ½ cup heavy cream
- 2 tbsp Dijon mustard
- 1 tsp honey
- 2 garlic cloves, minced finely minced
- ¼ cup dry white wine (or additional broth)
- ½ cup chicken broth
- 2 tsp small capers, well drained
- 1 tbsp freshly chopped dill
Instructions
- Cook the filets: Season the filets with salt and pepper on both sides.
- Heat a large skillet over medium-high heat. Once hot, add 1 tbsp of olive oil.
- Once the oil is shimmering, place the salmon filets, top side down. Cook undisturbed for 3-4 minutes, or until they release easily from the pan.
- Carefully flip the filets and cook them for 3-4 minutes on the other side or until the center (looked at it sideways) is still slightly dark pink. Transfer to a plate and keep warm.
- Make the creamy sauce: In a small bowl, combine the heavy cream, cornstarch, honey, and Dijon mustard until smooth
- Using the same skillet (without cleaning it), sauté the minced garlic ( add more oil if needed) over medium heat for 30 seconds and pour in the white wine. Scrape the bottom of the skillet to deglaze.
- Add the chicken broth and simmer until reduced by half.
- Gradually whisk in the heavy cream mixture to avoid lumps, and let the sauce thicken a little (it should coat the back of a spoon). Do not let it boil. Remove from heat.
- Stir in the freshly chopped dill and capers and return the filets to the skillet. Coat them with the sauce and serve warm over rice and with a side of veggies for a complete meal.
Notes
- Never place a salmon filet in a cold skillet or it will not brown properly.
- Do not boil the sauce after adding the heavy cream, just bring it to a gentle simmer.
- Add the capers and dill after removing the sauce from the heat so they stay fresh.
Nutrition
Calories: 450kcal | Carbohydrates: 3g | Protein: 33g | Fat: 25g
