Pan Seared Salmon with Creamy Dijon Mustard Sauce

ByEric Jones posted on
Jump to Recipe·5 from 1 review

You don’t have to go to a restaurant to get a restaurant-quality meal! This Pan Seared Salmon with Creamy Dijon Mustard Sauce (made with heavy whipping cream, white wine, and garlic) takes this tender salmon and easy meal idea from good to great. With minimal preparation and cooking time, you can enjoy this dinner idea in under 20 minutes.

For other salmon recipe ideas, check out my Cajun Salmon Orzo, Smoked Salmon Eggs Benedict, Salmon Poke Bowl with Spicy Mayo, Cajun Salmon Croquettes, Honey Mustard Glazed Salmon, and Pan-Seared Salmon with Succotash.

drizzling creamy mustard sauce over pan seared salmon

Perfectly seared salmon filets drizzled with a rich, smooth, tangy Dijon sauce enhance the flavors of the already tender fish. The health benefits of salmon, including its rich Omega-3 content, are another reason why this dish is a staple in my household.

Ingredients you’ll need to make Salmon with Creamy Mustard Sauce

pan seared salmon with mustard sauce ingredients
  • The foundation of this recipe begins with a fresh salmon fillet, which you can purchase pre-filleted at your local grocery store. To season the salmon, you’ll need sea salt, black pepper, garlic powder, dried basil, and oregano. For steps to use frozen salmon instead, see my additional tips below.
  • To make the Dijon mustard sauce, you’ll need Dijon mustard, heavy whipping cream, garlic paste, butter, white wine, sea salt, and black pepper. For the white wine, I am using a Sauvignon Blanc (always cook with wine that you enjoy drinking). For a lighter variation, you can substitute full-fat coconut milk.
  • Olive oil will be used to bind the seasonings to the salmon and will also be used in the cooking process.

How to make Salmon with Creamy Mustard Sauce

Prepare the salmon. Dry the salmon with paper towels. Season your fresh salmon fillets evenly with ½ teaspoon sea salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon dried basil, and ½ teaspoon oregano. Slightly coat the salmon with 1 tablespoon of olive oil and rub the ingredients into the salmon.

Note: Drying the salmon with paper towels before adding any seasonings and olive oil ensures the seasoning sticks to the salmon, the salmon does not stick to the skillet, and there is no spatter of olive oil from the additional moisture.

Cut the salmon. If not already cut, cut the salmon fillet into 3- to 4-inch pieces.

seasoning fresh salmon fillets

Cook the salmon. Heat a cooking pan or skillet over medium-high heat, then add 2 tablespoons of olive oil to the pan. Cook the salmon flesh side down for 4 minutes, then flip it onto the skin side and cook for an additional 4 minutes.

Make the Dijon mustard sauce. In a separate saucepan, over medium heat, add 2 tablespoons of butter. Once the butter is melted, add the white wine and cook for 1-2 minutes. Then add the heavy whipping cream, Dijon mustard, garlic paste, ½ teaspoon sea salt, and ½ teaspoon black pepper. Stir until well blended, then remove from heat.

small serving bowl with Dijon mustard sauce

Serve. Plate the salmon and drizzle the creamy mustard sauce over fish. 

Tips & Tricks

  • If you plan to use frozen salmon fillets, remove them from their packaging, place them in a resealable plastic bag, and allow the fillets to thaw in the fridge overnight. Once the salmon is thawed, place it on the counter at room temperature for 10-15 minutes, then proceed with the instructions.
  • Not a fan of Dijon mustard? You can substitute Dijon mustard with another flavor profile, such as regular, honey, whole grain, or spicy brown mustard.
  • The sauce is excellent on other proteins as well. It can be used on different types of fish and chicken.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, you can use a microwave or stovetop.

Whipping up a 5-star dinner doesn’t have to take hours in the kitchen, and I promise this simple and easy Pan Seared Salmon with Creamy Dijon Mustard Sauce will not disappoint.

You can enjoy this dish with my Roasted Vegetable Salad with Honey Mustard Vinaigrette, Quick & Easy Creamed Spinach, Broccoli and Cheese Casserole, Roasted Sweet Potatoes & Brussels Sprouts, and Creamy Cheddar Mashed Potatoes.

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seared salmon and creamy mustard sauce served with sauteed spinach

Pan Seared Salmon with Creamy Dijon Mustard Sauce

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5 from 1 review

  • Author: Eric Jones
  • Total Time: 20 minutes
  • Yield: 3 -4 1x
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Description

Pan-seared salmon served with a Creamy Dijon mustard sauce made with heavy whipping cream, white wine, and garlic is the perfect easy meal idea.

Ingredients

Units Scale
  • 1 – 2 lb fresh whole salmon fillet
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp dried basil
  • 1/2 tsp oregano
  • olive oil

For the Creamy Dijon Mustard Sauce:

  • 3 tbsp Dijon mustard
  • 3/4 cup heavy whipping cream
  • 1/4 cup Sauvignon Blanc
  • 1 tsp garlic paste
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper

Optional: Sauteed Spinach:

  • 1 tbsp olive oil
  • 8 ounces fresh spinach leaves
  • 1 tsp garlic paste
  • 1/4 tsp sea salt
  • 1/2 tsp black pepper
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Instructions

  1. Dry the salmon with a paper towel. Season the salmon evenly with sea salt, black pepper, garlic powder, dried basil, and oregano. Slightly coat the salmon with olive oil, rubbing the seasonings into the flesh.  Cut the salmon fillet into 3 to 4-inch pieces. 
  2. Heat a frying pan or skillet over high heat, then add 2-3 tablespoons of olive oil to the pan. Cook the salmon fillets for 4 minutes per side, then remove from the heat.
  3. For the creamy mustard sauce, heat a small saucepan over medium heat and add the butter, white wine, and garlic paste. Cook for 1-2 minutes. Pour in the heavy whipping cream, sea salt, black pepper, and Dijon mustard, stirring until well blended. 
  4. Serve salmon drizzled with the creamy Dijon mustard sauce. 
  5. For a quick side of sautéed spinach: In a separate skillet over medium heat, add the olive oil, spinach, garlic paste, sea salt, and black pepper. Cook for 4-5 minutes until wilted. 

Equipment

(paid link)

Notes

Substitute your preferred white wine for this recipe. 

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Seafood

Nutrition

  • Calories: 228
  • Sugar: 4g
  • Sodium: 2457mg
  • Fat: 7.4g
  • Carbohydrates: 34.2g
  • Fiber: 10.6g
  • Protein: 14.2g
  • Cholesterol: 31mg

I'm Eric --- a husband, father, Louisiana native, and lover of Tex-Mex and double-stacked burgers. On this site, you'll find Southern recipes I learned from my grandmothers using simple, approachable ingredients.

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