Salmon With Dijon Sauce

Some nights call for food that feels a little fancy without dragging you into a full production. This Salmon with Dijon Sauce hits that sweet spot where dinner looks impressive, tastes rich, and still gets on the table fast.

You get perfectly pan-seared salmon with crisp edges, finished in a creamy dijon salmon sauce that is tangy, smooth, and just indulgent enough. It is the kind of meal that feels restaurant-worthy but still very much weeknight-friendly.

• What Makes This Recipe Work
• What Goes Into Salmon With Dijon Sauce
• Feeling A Little Extra? Here’s How To Play With It
• How To Make Salmon With Dijon Sauce
• Pro Tips From My Kitchen To Yours
• Recipe FAQ’s
• Creamy Dijon Salmon Recipe

What Makes This Recipe Work

• The sauce actually clings to the salmon : This dijon salmon sauce is reduced properly before the cream goes in, which means it coats the fish instead of pooling around it.
• Bold flavour without overpowering the fish : Dijon brings sharpness and depth, but it never overwhelms the salmon. The balance keeps the fish front and centre, exactly where it should be.
• One pan, no stress cooking : The salmon, sauce, and vegetables all come together in the same pan, which means better flavour and less cleanup. Always a win.
• Fast but genuinely impressive : This dijon salmon recipe feels elegant enough for guests but is quick enough for a busy night when you still want something special.

What Goes Into Salmon With Dijon Sauce

This Salmon with Dijon Sauce is made with simple, everyday ingredients that come together to create something truly special.

• Salmon Fillets: Fresh, skin-on or skinless salmon delivers tender, flaky flesh that’s the perfect base for this dijon salmon recipe.
• Dijon Mustard: The star of the sauce, Dijon adds a sharp, tangy bite that balances the richness of the cream.
• Heavy Cream: Creates a silky smooth dijon salmon sauce that clings beautifully to both the salmon and asparagus.
• Asparagus: Adds a fresh, slightly crisp bite that lightens the dish and makes it a complete meal in one pan.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

Feeling A Little Extra? Here’s How To Play With It

This recipe is great as written, but these add-ins and swaps let you tweak things without changing the method.

• Fresh Herbs: Dill or chives stirred in at the end add freshness and lift, cutting through the richness of the creamy dijon salmon sauce.
• Capers: A small spoonful adds a salty, briny bite that sharpens the Dijon and adds contrast to the sauce.
• Leafy Greens: Baby spinach or finely sliced kale can be folded through just before serving, wilting gently and soaking up flavour.
• Alternative Proteins: This dijon salmon sauce works beautifully with pan-seared chicken breasts or trout fillets if you want variety.

How To Make Salmon With Dijon Sauce

1. Season the Salmon: Pat salmon fillets dry with paper towel, then season evenly with salt, pepper, garlic powder, and paprika.

1. Heat the Pan: Warm olive oil and butter in a large skillet over medium-high heat until hot and shimmering.

1. Sear the Salmon: Place salmon flesh-side down first and cook for about 5 minutes, or until halfway done. Flip and cook another 3–4 minutes until flaky and golden.

1. Set Salmon Aside: Transfer the salmon to a plate once cooked through, keeping all the flavorful juices in the pan.

1. Build the Base: Melt butter in skillet, sauté garlic until fragrant, then pour in stock and reduce by half while scraping browned bits.

1. Make the Sauce: Lower heat slightly, then whisk in Dijon mustard, cream, and parsley until smooth and combined.

1. Add the Asparagus: Stir in asparagus and simmer gently, stirring now and then, until tender and the Dijon sauce has thickened.

1. Finish and Serve: Return salmon to the pan, coat with sauce, taste for seasoning, and serve immediately with lemon wedges.

To keep things elegant yet simple, Prosciutto Wrapped Asparagus makes a perfect match. The salty crispness of prosciutto highlights the creamy Dijon sauce, while the asparagus ties in beautifully with the veggies already in the pan.

If you’d like something cozy, Slow Cooker Creamy Gnocchi Sausage Kale Soup adds a warm, hearty element without overshadowing the salmon. For a lighter but equally satisfying side, One Pot Orzo Primavera brings fresh vegetables and delicate pasta that soak up every drop of the Dijon sauce.

Pro Tips From My Kitchen To Yours

• Let the salmon sit at room temperature for about 10 minutes before cooking so it sears evenly.
• Pat the salmon dry before seasoning to help it brown properly.
• Lower the heat before adding cream so the sauce stays smooth and does not split.
• Taste the sauce at the end and adjust with a pinch of salt or a squeeze of lemon if needed.

Yes, you can use salmon with or without skin. Skin-on fillets sear beautifully and hold their shape better in the pan.

Traditional Dijon mustard gives the sauce its classic tang, but you can also try whole grain Dijon for extra texture.

The salmon should flake easily with a fork and reach an internal temperature of 145°F (63°C).

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IngredientsUSMetric1x2x3x

FOR SALMON:

• ▢ 1 tablespoon olive oil
• ▢ 1 tablespoon unsalted butter
• ▢ 21 ounces salmon filets skin on or off
• ▢ 1 pinch salt to taste
• ▢ 1 pinch cracked pepper to taste
• ▢ 1 teaspoon garlic powder
• ▢ 1/2 teaspoon mild paprika

FOR CREAMY DIJON SAUCE:

• ▢ 1 tablespoon unsalted butter
• ▢ 4 cloves garlic minced
• ▢ 3/4 cup low-sodium chicken stock or broth
• ▢ 1 cup heavy cream or half and half
• ▢ 1 heaped tablespoon Dijon mustard adjust to your taste
• ▢ 2 tablespoons fresh parsley chopped
• ▢ 1 pound asparagus stalks woody ends trimmed
• ▢ 3 lemon wedges to serve

Instructions

• Pat salmon dry with paper towel. Season salmon all over with salt, pepper, garlic powder and paprika.
• Heat oil and butter in a large skillet over medium-high heat until hot. Sear flesh-side down first (skin-side up), for 5 minutes or until cooked halfway up. Flip and cook for a further 3-4 minutes or until cooked to your liking. (Cook in batches of two if needed to avoid overcrowding your pan.)
• Once cooked, remove salmon from the pan and set aside. KEEP all of the flavourful juices in the pan.
• Return pan to medium-high heat and melt the butter in the juices. Sauté garlic until fragrant (about 30 seconds), then pour in the stock. Allow liquid to reduce to half while scraping browned bits from the bottom of the pan.
• Reduce heat to low-medium heat. Whisk in the Dijon mustard, cream and parsley. Add the asparagus and bring to a gentle simmer, while stirring occasionally, until asparagus is cooked and sauce has thickened. Season with salt and pepper to your taste.
• Add the salmon back into the pan, sprinkle with parsley, taste test sauce and adjust salt and pepper, if needed.
• Serve.

Notes

• You can use either skin on or skinless fillets.

• Remove salmon from the refrigerator about 15 minutes before cooking to bring them close to room temperature.

• Pat dry with paper towel to allow the edges to crisp evenly while cooking.

• Heat oil in a large skillet before adding your fillets and make sure your pan is nice and hot.

• Season just before cooking to prevent drawing out moisture and drying out your fish.

• Pan fry your fillets — UNTOUCHED — flesh-side down first (skin-side up) until cooked about 1/2 – 3/4 of the way up. Then, flip and continue cooking on the other side.

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Creamy Dijon Salmon

Ingredients

FOR SALMON:

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 21 ounces salmon filets skin on or off
• 1 pinch salt to taste
• 1 pinch cracked pepper to taste
• 1 teaspoon garlic powder
• 1/2 teaspoon mild paprika

FOR CREAMY DIJON SAUCE:

• 1 tablespoon unsalted butter
• 4 cloves garlic minced
• 3/4 cup low-sodium chicken stock or broth
• 1 cup heavy cream or half and half
• 1 heaped tablespoon Dijon mustard adjust to your taste
• 2 tablespoons fresh parsley chopped
• 1 pound asparagus stalks woody ends trimmed
• 3 lemon wedges to serve

Instructions

• Pat salmon dry with paper towel. Season salmon all over with salt, pepper, garlic powder and paprika.
• Heat oil and butter in a large skillet over medium-high heat until hot. Sear flesh-side down first (skin-side up), for 5 minutes or until cooked halfway up. Flip and cook for a further 3-4 minutes or until cooked to your liking. (Cook in batches of two if needed to avoid overcrowding your pan.)
• Once cooked, remove salmon from the pan and set aside. KEEP all of the flavourful juices in the pan.
• Return pan to medium-high heat and melt the butter in the juices. Sauté garlic until fragrant (about 30 seconds), then pour in the stock. Allow liquid to reduce to half while scraping browned bits from the bottom of the pan.
• Reduce heat to low-medium heat. Whisk in the Dijon mustard, cream and parsley. Add the asparagus and bring to a gentle simmer, while stirring occasionally, until asparagus is cooked and sauce has thickened. Season with salt and pepper to your taste.
• Add the salmon back into the pan, sprinkle with parsley, taste test sauce and adjust salt and pepper, if needed.
• Serve.

Notes

• You can use either skin on or skinless fillets.

• Remove salmon from the refrigerator about 15 minutes before cooking to bring them close to room temperature.

• Pat dry with paper towel to allow the edges to crisp evenly while cooking.

• Heat oil in a large skillet before adding your fillets and make sure your pan is nice and hot.

• Season just before cooking to prevent drawing out moisture and drying out your fish.

• Pan fry your fillets – UNTOUCHED – flesh-side down first (skin-side up) until cooked about 1/2 - 3/4 of the way up. Then, flip and continue cooking on the other side.

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

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