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Creamy Dijon Salmon

Creamy Dijon salmon with pan-seared fillets and a garlic Dijon cream sauce that thickens into a silky coating. The sauce uses browned skillet bits for deep flavor, finished with Parmesan and fresh herbs.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon
  • 4 salmon fillets
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 0.75 tsp salt
  • 0.5 tsp black pepper
For the Dijon Cream Sauce
  • 2 tbsp butter
  • 3 garlic cloves
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 2 tbsp Dijon mustard
  • 0.5 cup Parmesan cheese
  • 1 tsp lemon juice
  • 1 tsp Italian seasoning
  • 1 tbsp fresh dill
  • 1 tbsp parsley

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the salmon
  1. Pat the salmon fillets dry and season both sides with paprika, garlic powder, salt, and black pepper.
  2. Heat olive oil and butter in a large skillet over medium-high heat until the butter foams.
  3. Sear the salmon for 4–5 minutes per side until golden and nearly cooked through, flipping once for even browning.
  4. Transfer the salmon to a plate and leave any browned bits in the skillet.
Make the Dijon cream sauce
  1. Reduce the heat to medium and melt the butter.
  2. Add the garlic and cook for 30 seconds until fragrant.
  3. Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet.
  4. Stir in the heavy cream and Dijon mustard until smooth and combined.
  5. Add Parmesan cheese, lemon juice, and Italian seasoning, stirring until the cheese melts.
  6. Simmer the sauce for 3–4 minutes until it thickens to a spoon-coating consistency, with small bubbles at the edges.
Finish and garnish
  1. Return the salmon to the skillet and spoon the creamy Dijon sauce over the fillets.
  2. Simmer for another 2–3 minutes until the salmon is fully cooked, with opaque flakes and a gentle simmer.
  3. Garnish with fresh dill and parsley before serving.

Notes

Pro tip: Keep the heat at a steady medium simmer when thickening the sauce so the Parmesan emulsifies smoothly instead of separating. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently to avoid overcooking. Freezing is not recommended because cream sauces can break. For a lighter option, swap heavy cream for half-and-half and simmer 1–2 minutes longer to thicken.