Soft salmon smothered in a mouthwatering creamy garlic and herbal herb sauce. lowly approved carrots and keto, the sauce is just so addictive!

Deliciously seasoned, pan-fried salmon with sharp edges and flaky centers make the perfect weekday meal. Finished in a rich and creamy Dijon sauce, you won’t believe how easy, quick and easy this salmon recipe is – especially with the added vegetables in the pan. Everyone loves this!

A great salmon recipe must be easy to make, with minimal and easy-to-find ingredients that complement and enhance the natural flavors of fresh salmon.

How to cook salmon

When buying salmon, look for files with bright color and fresh sea smell. Fresh salmon should be firm to the touch with a shiny appearance.


You can use salmon fillets on the skin or skinless.
Remove the salmon from the refrigerator about 15 minutes before cooking to bring it closer to room temperature.
Dry pat with a paper towel to allow the edges to be evenly crisp while cooking.
Heat the oil and butter in a large pan or add an iron skillet before adding your fillets
Make sure your pan is cool and hot.
Season the salmon just before cooking to remove moisture from your fish and prevent it from drying out
Fold your fillets down to the side of the meat (on the skin side) and release them to get a perfect quest.

How long to cook salmon

Notice the color along the sides of the fillets as they slowly change to a lighter color, from the bottom where the fish touches the cream to the center. Once the color is dotted 1/2 – 3/4 of the passage, it’s time to flip! What you get is a tender, juicy and crispy fillet.

How to prepare creamy garlic dijon sauce

Leave the juice in a pan, after you cover the fish … that is what flavor!
Melt the butter in these juices and cook the garlic until fragrant – about one minute, to garlic is not burned.
Pour the chicken broth or bouillon, sadravshy all these delicious rosy pieces from the bottom of the pan.
Boil and reduce to half, whisk in sour cream and Dijon mustard, and cook until the sauce thickens.
If you are using a thick cream, you will not need zgushchvats sauce. However, if you are using a half-half or cream fat, you may need to shake up 1 teaspoon of cornstarch with 1 tablespoon of water until free of lumps, to create a slurry. Whisk the mixture into the center of the pan and stir until the sauce thickens to the desired consistency.
Return the salmon on pan, serve and enjoy!


1 tablespoon olive oil
1 tablespoon unsalted butter
21 oz (600 g) salmon filets skin on or off
Salt and pepper, to taste
1 teaspoon garlic powder
1/2 teaspoon mild paprika


1 tablespoon unsalted butter
4 cloves garlic, minced
3/4 cup low-sodium chicken stock or broth
1 cup heavy cream**, (or half and a half)
1 heaped tablespoon Dijon mustard, (adjust to your taste)
2 tablespoons fresh chopped parsley
1 pound (500 g) asparagus stalks, (woody ends trimmed)
Lemon wedges, to serve



Pat the salmon with a paper towel. Season the salmon with salt, pepper, garlic powder and pepper.
In a large saucepan, heat oil and butter until hot. Push the meat forward (skin side up) for 5 minutes or until cooked halfway up. Turn and cook for another 3-4 minutes or until cooked to your liking. (Cook in two groups as needed to avoid overcrowding.)
Once cooked, remove the salmon from the pan and set aside. ADVICE all the aromatic juices in the pan.
Return the pan to medium heat and melt the butter in the juices. Simmer the garlic until fragrant (about 30 seconds), then pour in the stock. Allow the liquid to halve while rubbing the floured pieces from the bottom of the pan.
Reduce heat to low-medium heat. Whisk Dijon mustard, cream, and parsley. Add the asparagus and bring to a simmer, stirring occasionally, until the asparagus is cooked and the sauce thickens. Season with salt and pepper to your liking.
Return salmon to the pan, sprinkle with parsley, taste the sauce and adjust salt and pepper as needed.

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