Pan-Seared Salmon with Garlic Dijon Sauce
Salmon fillets pan-seared to a crisp golden crust and finished with a creamy garlic Dijon mustard sauce. This french-inspired seafood ready in about 25 minutes blends (6 oz each), skin on salmon fillets, salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 400 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 pieces (6 oz each), skin on salmon fillets
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 2 cloves, minced garlic cloves
- 2 tbsp Dijon mustard
- 1/4 cup heavy cream
- 1 tbsp chopped fresh parsley
Instructions
- Step 1: Pat dry 2 salmon fillets (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a nonstick skillet over medium-high heat until shimmering.
- Step 2: Place salmon fillets skin-side down in the skillet and cook for 5-6 minutes without moving until the skin is crisp and golden. Flip and cook an additional 3-4 minutes until salmon is opaque and flakes easily.
- Step 3: Remove salmon from skillet and set aside on a warm plate. Reduce heat to medium-low and add 1 tbsp unsalted butter and 2 minced garlic cloves to the skillet. Sauté for 30 seconds until fragrant.
- Step 4: Stir in 2 tbsp Dijon mustard and 1/4 cup heavy cream, whisking to combine. Cook for 2-3 minutes until sauce thickens and coats the back of a spoon.
- Step 5: Spoon the garlic Dijon sauce over the salmon fillets and garnish with 1 tbsp chopped fresh parsley before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Salmon with Garlic Dijon Sauce take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pan-Seared Salmon with Garlic Dijon Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pan-Seared Salmon with Garlic Dijon Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Salmon with Garlic Dijon Sauce for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Seared Salmon with Garlic Dijon Sauce?
French seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
