Description
A delicious pan-seared salmon dish topped with a creamy garlic sauce.
Ingredients
Scale
- 1 pound salmon (skin-on filets preferred)
- ½ teaspoon garlic powder
- ½ teaspoon ground paprika
- 1 teaspoon light brown sugar
- salt and ground black pepper (to taste)
- 1 tablespoon oil
- 1 tablespoon butter
- 2–3 cloves garlic (minced)
- 1 cup chicken broth
- ¾ cup heavy cream
- 1 tablespoon cornstarch
- 1 tablespoon Dijon mustard (or more to taste)
Instructions
- Prep salmon: Pat salmon fillets dry with paper towels. Season with garlic powder, ground paprika, brown sugar, salt and black pepper.
- Sear: Heat a large skillet over medium-high heat. Once hot, add the oil. Sear the salmon 4-5 minutes per side, until fully cooked to your liking. Don’t try to move it on the side without skin until it is fully seared and releases from the pan. If it takes longer than 8 minutes in total to cook your salmon, finish it on the skin side until done and set aside on a plate.
- Sauce: Reduce the heat to medium. If there is a lot of residue in the skillet, wipe it off the heat using paper towels held with tongs. Melt the butter in the skillet. Add the garlic and cook for 30 seconds. Add the chicken broth and simmer for 2 minutes.
- Add cream and finish: Whisk together the heavy cream, cornstarch, and Dijon and stir into the skillet. Add the salmon and simmer very gently for 3-4 minutes (do not boil!), until the sauce is creamy and the fish is heated through. Serve immediately.
Notes
- Note 1: Chicken broth can be substituted with vegetable broth for a lighter option.
- Note 2: Heavy cream can be replaced with half-and-half for a lighter sauce.
- Note 3: Cornstarch is used to thicken the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 80mg