Pan Seared Salmon with Creamy Garlic Dijon Sauce (Portion Control Plate Recommended)

Pan Seared Salmon with Creamy Garlic Dijon Sauce (Portion Control Plate Recommended)


  • 4 (6 - 7 oz) skinless salmon fillets⁠⠀⁠
  • 3 tsp olive oil⁠⠀⁠
  • Salt and freshly ground black pepper⁠⠀⁠
  • 3 garlic cloves, minced (1 Tbsp)⁠⠀⁠
  • 1/2 tsp cornstarch⁠⠀⁠
  • 1/2 cup heavy cream⁠⠀⁠
  • 1 1/2 Tbsp dijon mustard (or a little more to taste)⁠⠀⁠
  • 1/2 tsp honey⁠⠀⁠
  • 1/2 cup low-sodium chicken broth⁠⠀⁠
  • 1 Tbsp minced fresh dill⁠⠀⁠


Heat a large non-stick skillets over medium-high heat (or use two skillets if you used large 7 - 8 oz fillets like I did so they aren't overcrowded).⁠⠀⁠

Add 1 1/2 tsp olive oil to each skillet. Dab both sides of salmon dry with paper towels and season both sides with salt and pepper.⁠⠀⁠

Place salmon in skillet (top of salmon turned down). Let sear until golden brown on bottom, about 4 minutes then flip and continue to cook to desired doneness, about 2 - 3 minutes longer.⁠⠀⁠

Meanwhile, in a liquid measuring cup whisk together cornstarch with 1 tbsp cream, then mix in enough cream to measure 1/2 cup. Whisk in dijon mustard and honey.⁠⠀⁠

Remove salmon from skillet and transfer to a plate, leaving oil in one skillet. Tent salmon with foil.⁠⠀⁠

Add garlic to skillet with oil set over medium heat, saute until just barely golden brown, about 20 - 30 seconds. Pour in chicken broth.⁠⠀⁠

Bring to a simmer then reduce heat to medium-low and let simmer until reduced by about 2/3, about 3 minutes.⁠⠀⁠

Whisk cream mixture once more then pour into skillet. Cook and stir, bringing to a simmer. Let simmer gently, while stirring, for about 30 seconds.⁠⠀⁠

Remove from heat stir in dill, return salmon fillets to pan, spoon sauce over salmon. Serve warm.⁠⠀⁠

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