Salmon in a Creamy Dijon Sauce

This salmon in a creamy dijon sauce is the perfect weeknight meal. It's super fast and easy, pairs well with any side dish, and feels so fancy. As an added bonus, it's healthy and light even though the sauce is delightfully creamy.

This creamy dijon salmon is made in one pan for super easy cleanup. The salmon is pan-seared, and the sauce is made with simple ingredients like white wine, dijon mustard, and coconut cream. It will look like you put in a lot of work, but it's so so simple and quick.

This salmon pairs perfectly with steamed or sautéed veggies, rice, pasta, our creamy mashed cauliflower, or our simple Italian salad.

Looking for other healthy weeknight recipes? Try our pesto salmon with tomatoes, teriyaki shrimp, or BBQ salmon bowls.

Key Ingredients

• Salmon
• Sweet onion
• Garlic
• White wine- we use Chardonnay.
• Chicken broth
• Coconut cream
• Dijon mustard
• Fresh parsley
• Other ingredients: salt, black pepper, avocado oil (or other vegetable oil), butter, and olive oil

Step-by-Step Instructions

Step 1: Season the salmon with salt and pepper and allow it to come to room temperature.

Step 2: Heat avocado (or vegetable) oil in a large pan over medium heat. Add the salmon, skin side down (if your salmon doesn't have skin, place it in the pan flat side down). Let it cook, undisturbed, until the color has changed from dark pink to a more pale color about ¾ of the way up the side, about 3-5 minutes.

Step 3: Flip the salmon and cook an additional 1-2 minutes, until it falls apart easily and the bottom has a nice sear. Remove the salmon from the pan and set aside. We like to remove the skin from ours.

Step 4: Add butter and olive oil to the same pan. Once the butter has melted, add the onions, salt, and black pepper and cook, stirring frequently, until the onions are nearly translucent, about 2-3 minutes. Then add the garlic and cook for an additional minute.

Step 5: Add the wine and let the sauce come to a simmer. Cook for 5 minutes, until the wine is reduced and thickened slightly. Then add the chicken broth and coconut cream. Cook the sauce for another 8-10 minutes, until thick.

Step 6: Once the sauce has reached your desired thickness, stir in the dijon mustard and parsley. Add the salmon back to the pan, then serve!

Salmon in a Creamy Dijon Sauce Recipe

Recipe by Mollie

This salmon in a creamy dijon sauce is the perfect weeknight meal. It's super fast and easy, pairs well with any side dish, and feels so fancy. As an added bonus, it's healthy and light even though the sauce is delightfully creamy.

Course: DinnerCuisine: AmericanDifficulty: Easy

5 from 2 votes

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Servings

2

servings

Prep time

5

minutes

Cook time

20

minutes

Calories

800

kcal

Total time

25

minutes

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Ingredients

• For the salmon:

• 1 pound 1 salmon, cut into fillets

• salt and pepper

• 1 tablespoon 1 avocado (or vegetable) oil

• For the creamy dijon sauce:

• ½ tablespoon ½ butter (or ghee for dairy-free)

• ½ tablespoon ½ olive oil

• ¼ ¼ sweet onion, finely diced

• 4 cloves 4 garlic, minced

• ¼ teaspoon ¼ salt

• ¼ teaspoon ¼ black pepper

• 1 cup 1 white wine (we use Chardonnay)

• ½ cup ½ chicken broth

• ½ cup ½ coconut cream

• 2.5 teaspoons 2.5 dijon mustard

• 1 tablespoon 1 fresh parsley, finely chopped

Directions

• Season the salmon with salt and pepper and allow it to come to room temperature.
• Heat avocado (or vegetable) oil in a large pan over medium heat. Add the salmon, skin side down (if your salmon doesn't have skin, place it in the pan flat side down). Let it cook, undisturbed, until the color has changed from dark pink to a more pale color about ¾ of the way up the side, about 3-5 minutes.
• Flip the salmon and cook an additional 1-2 minutes, until it falls apart easily and the bottom has a nice sear. Remove the salmon from the pan and set aside. We like to remove the skin from ours.
• Add butter and olive oil to the same pan. Once the butter has melted, add the onions, salt, and black pepper and cook, stirring frequently, until the onions are nearly translucent, about 2-3 minutes. Then add the garlic and cook for an additional minute.
• Add the wine and let the sauce come to a simmer. Cook for 5 minutes, until the wine is reduced and thickened slightly. Then add the chicken broth and coconut cream. Cook the sauce for another 8-10 minutes, until thick.
• Once the sauce has reached your desired thickness, stir in the dijon mustard and parsley. Add the salmon back to the pan, then serve!

Notes

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