Name: Seared Salmon with Velvety Garlic Sauce
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Ingredients: 4 skinless salmon fillets; 3 tsp olive oil; 1 Tbsp honey; 1 Tbsp minced fresh dill; Salt; 2 Tbsp dijon mustard; Freshly ground black pepper; 3 garlic cloves, minced; 1/2 tsp cornstarch; 1/2 cup low-sodium chicken broth; 1/2 cup heavy cream

Salmon Dish

How do I choose a good piece of salmon at the store?

Should I remove the skin before cooking salmon?

Do I need to wash raw salmon before cooking?

This flavorful, elegant salmon dish is simple and quick to make, perfect for impressing your guests. The pan-seared salmon is delightful on its own, but when paired with a smooth, garlicky dijon sauce, it reaches a new level of deliciousness.

Milk

Fish

Gluten Free

Low Carb

Mediterranean

Seafood

gram

salmon

Oils

milliliter

olive oil

Honey

honey

Fresh Vegetables

fresh dill

Seasonings

salt

Condiments

dijon mustard

black pepper

garlic

Flour & Meal

cornstarch

Stocks & Broths

chicken broth

Creams & Creamers

heavy cream

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin C

Vitamins

Vitamin D

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Vitamin A

Beta-carotene

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

Lactose

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Seared Salmon with Velvety Garlic Sauce

Meat & Seafood

Baking Goods

Condiment & Toppings

Produce

Meal

Dairy

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Heat a large non-stick skillet over medium-high heat.

Pat salmon fillets dry with paper towels, and season both sides with salt and freshly ground black pepper.

Place salmon in the skillet, top-side down. Sear until golden brown on the bottom, about 4 minutes. Flip and continue cooking until the desired doneness is reached, approximately 2-3 minutes longer.

Remove the salmon from the skillet and transfer to a plate.

In a liquid measuring cup, whisk together cornstarch with 1 tbsp cream, then mix in the remaining cream.

Add dijon mustard and honey to the cream mixture, whisking well.

Using the same skillet over medium heat, sauté the minced garlic until it is just slightly golden, about 20-30 seconds.

Pour in the chicken broth and bring it to a simmer. Reduce heat to medium-low and let it simmer until reduced by about 2/3, approximately 3 minutes.

Whisk the cream mixture once more, then pour into the skillet. Cook and stir, bringing the sauce to a simmer.

Let the sauce simmer gently, stirring occasionally, for about 1 minute. Remove from heat and stir in the minced fresh dill.

Place salmon fillets back into the skillet, spooning the sauce over each piece. Serve warm.

Seared Salmon with Velvety Garlic Sauce

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