Are you a salmon lover? If the answer is yes, keep reading. I have found the best salmon sauce recipe ever. You would think this salmon dijon sauce came from a restaurant, but you can easily make it at home in less than 30 minutes.
I have tried various sauces, but this amazingly easy dijon sauce for salmon is the best. It’s perfect for Valentine’s day dinner, or any time you need to impress guests with a fancy dinner.
Salmon Dijon Sauce Ingredients:
- Skinless salmon filets. I really don’t like salmon skin, so I always go with skinless, wild-caught salmon.
- Olive oil. I like the taste of olive oil, but you can use avocado oil or your choice of cooking oil.
- Garlic to make the sauce taste amazing.
- White wine serves a double purpose. It helps to deglaze the pan and pick up all the brown bits and pieces stuck to the bottom (which have a lot of flavors) and gives the sauce a slightly tangy flavor.
- Heavy cream will give this sauce the thick consistency we’re looking for, but if you want to eat less fat, use half and half.
- Cornstarch. Just a half teaspoon to make the sauce a bit thicker, but if you’re using half and half, you might want to add one whole teaspoon.
- Dijon mustard gives the sauce its characteristic tangy, strong flavor.
- Honey. Just a teaspoon will balance out the strong flavor of the dijon mustard.
- Capers provide salt and a bit of acidity to the sauce, so be careful not to add too much extra salt.
- Chicken broth is the base for the sauce.
- Dill. No other herb goes perfectly with salmon as well as dill does.
How to cook salmon?
First and foremost, before placing the salmon on the skillet, it has to be hot. Once the skillet is hot, add the oil. Don’t place your salmon filets on a cold skillet with cold oil or they will never get that amazing brown color. Skillet and oil have to be hot to be able to sear the salmon.
Season the filets with salt and pepper and place them top side down first and don’t move them for 3-4 minutes until they have browned nicely. Carefully, using a spatula, flip the filets over and cook them on the other side for an additional 2-3 minutes.
Keep an eye on the center of the filet and cook them according to your preference. If you like your salmon well done, cook them until there is no dark pink in the middle of the filet (looking at it sideways). If you like medium-rare, take them off the heat when there is still a little bit of dark pink in the middle.
Remember that it will keep on cooking for a while once you take it off the heat, so keep that in mind. Also, you will return the filets to the skillet to warm up once the sauce is done, so they will cook a little bit further then.
How to make Dijon Sauce for Salmon?
Before cooking your salmon filets, in a measuring cup, whisk together ½ cup of heavy cream, ½ teaspoon of cornstarch, 2 tablespoons of dijon mustard, and 1 teaspoon of honey.
Keep this on the side. Cook your salmon filets. Once the salmon filets are cooked and transferred to a plate, add the minced garlic to the skillet and cook it just for about 30 seconds until fragrant, but be careful not to burn it.
Pour the white wine on top of the cooked garlic and scrape the bottom of the pan to remove any bits and pieces that might have stuck to it. Add the chicken broth and let this mixture simmer until reduced by half. Now is the time to add your heavy cream mixture.
Mix it into the reduced chicken broth and stir gently until well incorporated. Let it simmer for about 30 seconds until it thickens. Remove the sauce from the heat and stir in the chopped fresh dill and capers.
Return the salmon filets to the skillet, spoon the sauce on top and serve warm.
What to serve with Salmon?
I love to serve my salmon dijon sauce with my Garlic Butter Rice Recipe to absorb all the delicious sauce, but you can also bake my Italian Bread Recipe which is really easy and another delicious way to scoop up the salmon dijon sauce.
How to store leftovers?
Place any leftovers in an airtight container and into the fridge for up to 3 days. Salmon doesn’t keep fresh for too long, so I wouldn’t go over the 3-day period.
Salmon Dijon Sauce is a deliciously tangy sauce that will compliment the best cuts of wild-caught salmon for an amazing dinner entree.
- 4 -6oz skinless wild-caught salmon filets (farm raised is ok too)
- Salt and pepper to taste
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- ½ teaspoon cornstarch
- ½ cup heavy cream
- 2 tablespoons dijon mustard
- 1 teaspoon honey
- ¼ cup dry white wine
- ½ cup chicken broth
- 2 teaspoons capers
- 1 tablespoon fresh dill, chopped
- Season the salmon filets on both sides with salt and pepper
- Heat a large skillet over medium-high heat. Pour the olive oil and let it get hot. Place the salmon filets, top side down, and let them brown for 4 minutes without touching them. Flip them over and let them brown on the other side for an additional 3-4 minutes depending on your preference for doneness. Transfer to a plate and keep warm (cover with foil).
- While the filets are cooking, in a measuring cup whisk together the heavy cream, cornstarch, dijon mustard, and honey.
- Using the same skillet, reduce the heat to medium and add the garlic. Cook just until fragrant (about 30 seconds). Pour in the white wine to deglaze the skillet and scrape the bottom of the pan to loosen up any bits and pieces stuck to it. Add the chicken broth and simmer this mixture until reduced by half.
- Once reduced, pour in the heavy cream mixture and stir gently until well combined. Let it simmer for 30 seconds until it thickens and remove it from the heat. Stir in the chopped dill and capers.
- Return the salmon filets to the skillet, cover with the sauce and serve warm.
Amount Per Serving: Calories: 450Total Fat: 25gSaturated Fat: 9gCholesterol: 134mgCarbohydrates: 3gProtein: 35g