Pan Seared Salmon With Creamy Garlic Dijon Sauce

We had my in-laws in town tonight…

Salmon with Creamy Garlic Dijon Sauce |


I love it when they come into town. I love my in-laws. Am I just one of those weird-o’s who loves their in-laws? I guess I am.

You think I would’ve broken out the dishes and tried to impress them with some fancy dinner. Well, you’re half right. I impressed them with a fancy dinner, but I didn’t break out the dishes. We took them out to dinner to a nice steak house. The dinner itself was great, the service was terrible. Why is it when restaurants are slow, you get terrible service? You get forgotten about. Your server forgets to bring you things you ask for. I don’t get it. Anyway, I’m just glad the food was fabulous despite the neglect. The good thing? Our server recognized her lack of service and comped us with an amazing chocolate mouse dessert. Whoa!

What I SHOULD have done is make them this amazing pan seared salmon with creamy garlic Dijon sauce because they would’ve gotten not just good food BUT great service. Yes, I’m being smug. Yes, I’m being high and mighty.  Yes, you can slap me.

I usually broil our salmon, but I’m really loving pan-seared salmon these days. Heat a large skillet over medium high heat, add olive oil, season the salmon and place in the skillet skin side up and cook until the center is opaque. However, it’s this all-star creamy garlic Dijon sauce that really makes this salmon sizzle. The Dijon and garlic really add some kick to this creamy sauce.

Salmon with Creamy Garlic Dijon Sauce |


Salmon With Creamy Garlic Dijon Sauce
Recipe type: Main Dish
Serves: 4 servings
  • 2 teaspoons olive oil
  • 4 boneless salmon fillets (about 4 ounces each) with skin on
  • Salt and pepper, to taste
  • 1 tablespoon butter
  • 3 garlic cloves, minced or pressed
  • 1 small shallot, diced
  • 1 teaspoon dried sage
  • 1 1/2 tablespoons dried thyme
  • 1/4 cup dry white cooking wine
  • 3/4 cup low-fat evaporated milk
  • 1 1/2 tablespoons Dijon mustard
  • 1 tablespoons cornstarch + 2 tablespoons warm water
  1. Warm the oil in a large skillet over medium-high heat. Salt and pepper the salmon fillets to taste and place the salmon skin-side up in the pan. Cook for approximately 8-10 minutes or until the sides of the fish are turning white in color and are cooked through. Remove from heat and cover to keep warm.
  2. In a large sauce pan on medium heat, melt the butter and stir in the garlic, shallots, sage, and thyme stirring constantly. Pour in the cooking wine and continue cooking for 2-3 minutes to reduce the wine. Stir in the evaporated milk and mustard.
  3. In a separate bowl, stir together the cornstarch and water. Gradually add the liquid to the sauce and stir until the sauce bubbles and thickens. Remove from heat and pour over salmon before serving.

Recipe adpated from

About Jen

Jen is owner, author, and creative mind behind Bakerette. Jen eats a vegan diet and recently converted Bakerette to a plant-based website that offers a smattering of healthful recipes! Jen is author of the cookbook Festive Feasts: Meals and Memories from Halloween to Christmas, which can be purchased online at Amazon or Barnes & Noble.


  1. Would it be okay if I left the wine out?

  2. Do you know if you could make the sauce ahead of time and refrigerate or freeze it?

    • Hi Anne, I haven’t made the sauce ahead of time or froze it, but I don’t see why you couldn’t. If you do freeze it, I’d love to get your feedback on how it worked for you.

  3. What is the grain in this picture? It looks so tasty with it.

  4. So happy to see you liked this recipe! We don’t eat salmon nearly enough as we should but this recipe makes me want to eat it all the time. Also? I WISH I had in-laws that I loved. My mother-in-law just makes me want to break dishes, not break them out. lol

    • Hi Tara. You made me LOL. It’s a great recipe. Thx for sharing it and taking the time to stop by. Have a great day.

  5. Oh. My. Word. I love Salmon. My family loves Salmon. And now my family is going to love YOU for this recipe! Thanks for sharing! Deb @

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