This creamy Dijon salmon recipe is fast, easy, and will please all the Dijon mustard lovers out there! A delicious weeknight dinner option. Perfect served over pasta!
Prep Time 5 minutes | Cook Time 15 minutes | Total Time 20 minutes
- 1 pound fresh salmon cut into 4 pieces
- 1/4 teaspoon garlic powder
- Pepper to taste
- Flour for dredging
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup chicken broth or dry white wine
- 1 teaspoon lemon juice
- 1 dash Italian seasoning
- 3 tablespoons Dijon mustard
- 1 cup heavy/whipping cream
- Fresh parsley chopped, to taste
- Cut your salmon into 4 pieces. Sprinkle it with the garlic powder and pepper. Dredge each piece in flour on all sides.
- Add the butter and oil to a skillet over medium-high heat. When it’s hot, add the fish. Cook fish for 3-4 minutes/side or until it’s nicely browned. Be sure not to overcook the fish (it shouldn’t be cooked fully yet). Place salmon on a plate and set aside.
- Add the chicken broth, lemon juice, Italian seasoning, and Dijon mustard to the pan and stir well. Let it simmer for a minute or two.
- Add the cream to the skillet. Let it bubble for 2 minutes or so to thicken the sauce up a bit.
- And the salmon back into the pan. Reduce heat to a low simmer and cook salmon for a few more minutes until it easily flakes with a fork, taking care not to overcook it.
- Season with extra salt & pepper if needed. Serve immediately.
If you’re sensitive to salt, I recommend using low-sodium chicken broth in this recipe as Dijon mustard can be quite salty. Be sure to taste the sauce prior to adding any extra salt.