Description
This pan-seared salmon recipe comes with a creamy garlic sauce that perfectly complements the fish. It’s easy to prepare and makes for a delicious meal any night of the week.
Ingredients
Scale
- 1 pound salmon (skin-on filets preferred)
- ½ teaspoon garlic powder
- ½ teaspoon ground paprika
- 1 teaspoon light brown sugar
- salt and ground black pepper (to taste)
- 1 tablespoon oil
- 1 tablespoon butter
- 2–3 cloves garlic (minced)
- 1 cup chicken broth
- ¾ cup heavy cream
- 1 tablespoon cornstarch
- 1 tablespoon Dijon mustard (or more to taste)
Instructions
- Prep salmon: Pat salmon fillets dry with paper towels. Season with garlic powder, ground paprika, brown sugar, salt and black pepper.
- Sear: Heat a large skillet over medium-high heat. Once hot, add the oil. Sear the salmon 4-5 minutes per side, until fully cooked to your liking. If it takes longer than 8 minutes in total to cook your salmon, finish it on the skin side until done to prevent uneven cooking, then set aside on a plate.
- Sauce: Reduce the heat to medium. Melt the butter in the skillet. Add the garlic and cook for 30 seconds. Add the chicken broth and simmer for 2 minutes.
- Add cream and finish: Whisk together the heavy cream, cornstarch, and Dijon, then stir into the skillet. Add the salmon and simmer very gently for 3-4 minutes (do not boil!), until the sauce is creamy and the fish is heated through. Serve immediately.
Notes
- Note 1: You can substitute chicken broth with vegetable broth for a different flavor.
- Note 2: Heavy cream can be substituted with half-and-half for a lighter version.
- Note 3: The cornstarch helps to thicken the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Seafood
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 70mg