Deliciously seasoned, pan fried salmon with crisp edges and flaky centres make the perfect weeknight meal. Finished in a rich and creamy Dijon sauce, you won’t believe how easy, fast and simple this salmon recipe is — especially with the added veg in the pan. Everyone loves this one! A great salmon recipe should be easy to make, using minimal and easy to find ingredients that compliment and enhance the natural flavours of fresh salmon.
HOW TO COOK SALMON
When buying salmon, look for filets with a bright colour and fresh sea smell. Fresh salmon should be firm to touch with a shiny appearance.
You can use either skin on or skinless salmon fillets. Remove salmon from the refrigerator about 15 minutes before cooking to bring them close to room temperature. Pat dry with paper towel to allow the edges to crisp evenly while cooking. Heat oil and butter in a large pan or cast iron skillet before adding your fillets Make sure your pan is nice and HOT. Season salmon just before cooking to prevent drawing out moisture and drying out your fish. Fry your fillets flesh-side down first (skin-side up) and leave them untouched to get a perfect sear.
HOW LONG TO COOK SALMON
Notice the colour along the sides of the fillets slowly begin to change to a paler colour, from the bottom where the fish is touching the pan up to the centre. Once the colour has moved up ½ – ¾ of the way up, it’s time to flip! What you’ll get is a tender, juicy and crispy fillet.
HOW TO MAKE CREAMY GARLIC DIJON SAUCE
Leave the juices in the pan after searing your fish…that’s where all of the flavour is! Melt the butter in those juices and cook your garlic until fragrant — only about one minute to prevent the garlic from burning. Pour in chicken stock or broth, scraping up all of those delicious browned bits from the bottom of the pan. Simmer and reduce to half, whisk in cream and Dijon mustard and cook until sauce has thickened. If using heavy cream, you won’t need to thicken your sauce. However, if using half and half or a reduced fat cream, you may need to whisk 1 teaspoon of cornstarch with 1 tablespoon water until free from lumps to create a slurry. Whisk mixture into the centre of the pan and stir through until the sauce has thickened to your desired consistency. Return salmon to the pan, serve and ENJOY!
VEGETABLES
Adding asparagus into the pan is optional. Substitute with green beans, broccoli, cauliflower or Brussels sprouts. HOW TO STORE LEFTOVERS Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
MORE SALMON RECIPES
Stuffed with Creamy Spinach Dip Pan Fried with Honey Garlic Sauce Baked with Garlic Butter Baked Teriyaki Glazed Salmon Salmon with a Creamy Sun Dried Tomato Sauce … Read More
