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    Home » Mains

    20 Minute Creamy Dijon Salmon

    Published: Jul 6, 2018 / Updated: Dec 28, 2019 / 16 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe

    This creamy Dijon salmon recipe is fast, easy, and will please all the Dijon mustard lovers out there! A delicious weeknight dinner option. Perfect served over pasta!

    creamy dijon salmon in a metal skillet

    This recipe was inspired by my Dijon rosemary chicken recipe, actually. I've also been into making creamy salmon recipes lately, so this mustard salmon recipe was born.

    I have a bunch of creamy salmon recipes on my blog because I like them so much. More importantly, my readers seem to really enjoy them! I have a creamy salmon piccata recipe, a creamy lemon salmon recipe, a creamy Tuscan salmon recipe (with sun-dried tomatoes & spinach), and a couple of pasta recipes including my popular creamy garlic salmon pasta.

    Something about salmon in a creamy sauce just makes me swoon! And these recipes couldn't be much easier to make.

    creamy dijon salmon over pasta on a ceramic white plate

    The Dijon mustard salmon sauce in this recipe is super simple and only has a few ingredients.

    Pro tip: I find different brands of Dijon can taste more salty than others. I recommend going easy on the salt until you taste the sauce at the end since this recipe does contain 3 tbsp of mustard. If you're particularly sensitive to salt, use a low-sodium chicken broth as well.

    close-up of creamy dijon salmon in metal skillet

    How to make mustard sauce for salmon

    Sprinkle salmon with the garlic powder and pepper, then dredge each piece in flour on all sides and add them to your skillet. Cook for 3-4 min./side (fish shouldn't be fully cooked yet).

    Deglaze the pan with the chicken broth (or white wine), lemon juice, Italian seasoning, and Dijon mustard. Stir until the mustard has dissolved and let it simmer for a couple minutes.

    Stir in the cream and let it cook for 2 minutes or so to thicken the sauce up a bit.

    Place the fish back into the pan. Reduce heat and cook it for a few more minutes until it's done.

    What to serve with creamy Dijon salmon

    I love it served over pasta. If you start boiling the water for the pasta prior to cooking the fish, it'll all be ready around the same time. You also can never go wrong with mashed potatoes, rice, and/or a healthy side salad.

    More recipes with Dijon mustard that you may like:

    • Creamy Honey Mustard Chicken
    • Crispy Honey Dijon Chicken
    • Honey Dijon Panko Crusted Basa
    • Dijon Pork Tenderloin

    close-up of creamy dijon salmon over pasta in a white bowl with a fork

    Let me know in the comments below if you will make this creamy mustard salmon recipe!

    Questions? Talk to me below!

    This salmon in a creamy Dijon mustard sauce is a simple comfort food dinner! This recipe can be made with either white wine or chicken broth. 

    Creamy Dijon Salmon

    This creamy Dijon salmon recipe is fast, easy, and will please all the Dijon mustard lovers out there! A delicious weeknight dinner option. Perfect served over pasta!
    5 from 3 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Main Course
    Servings 4
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    Ingredients
     

    • 1 pound fresh salmon cut into 4 pieces
    • 1/4 teaspoon garlic powder
    • Pepper to taste
    • Flour for dredging
    • 1 tablespoon olive oil
    • 1 tablespoon butter
    • 1/2 cup chicken broth or dry white wine
    • 1 teaspoon lemon juice
    • 1 dash Italian seasoning
    • 3 tablespoons Dijon mustard
    • 1 cup heavy/whipping cream
    • Fresh parsley chopped, to taste

    Instructions
     

    • Cut your salmon into 4 pieces. Sprinkle it with the garlic powder and pepper. Dredge each piece in flour on all sides.
    • Add the butter and oil to a skillet over medium-high heat. When it's hot, add the fish. Cook fish for 3-4 minutes/side or until it's nicely browned. Be sure not to overcook the fish (it shouldn't be cooked fully yet). Place salmon on a plate and set aside.
    • Add the chicken broth, lemon juice, Italian seasoning, and Dijon mustard to the pan and stir well. Let it simmer for a minute or two.
    • Add the cream to the skillet. Let it bubble for 2 minutes or so to thicken the sauce up a bit.
    • And the salmon back into the pan. Reduce heat to a low simmer and cook salmon for a few more minutes until it easily flakes with a fork, taking care not to overcook it.
    • Season with extra salt & pepper if needed. Serve immediately. 

    Notes

    • If you're sensitive to salt, I recommend using low-sodium chicken broth in this recipe as Dijon mustard can be quite salty. Be sure to taste the sauce prior to adding any extra salt.
    Author Natasha Bull
    « Mexican Street Corn Pasta Salad
    Beef and Noodles »

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    1. Loreen Schulzetenberg says

      January 4, 2021 at 7:26 PM

      5 stars
      EXCELLENT recipe! Very tasty! Family loved it!

      Reply
      • Natasha says

        January 5, 2021 at 10:03 AM

        Thank you so much! Glad you all liked it. XO

        Reply
    2. Beth says

      November 21, 2020 at 2:57 PM

      Do you think you could add lump crab to the sauce and spoon it over the fish?

      Reply
      • Natasha says

        November 21, 2020 at 3:22 PM

        That sounds awesome!

        Reply
    3. Terrainia Hughes says

      June 13, 2020 at 3:38 PM

      5 stars
      Me and my family loves this. Made it for my best friend today and he loved it

      Reply
      • Natasha says

        June 13, 2020 at 10:16 PM

        Wonderful 🤗

        Reply
    4. Ally says

      April 6, 2020 at 12:24 PM

      Did you leave the skin on the salmon?

      Reply
      • Natasha says

        April 6, 2020 at 1:04 PM

        Hi Ally! I do. It peels off super easily once it's cooked if you don't want to eat it. You could always buy salmon that has it already removed if that's easier.

        Reply
    5. An says

      January 11, 2020 at 5:45 PM

      What can I replace the whipping cream with that's non dairy?

      Reply
      • Natasha says

        January 11, 2020 at 6:25 PM

        Hi! Honestly, I don't test non-dairy alternatives. If there's something you feel comfortable using to replace it, then you can give it a try (like if you've made substitutions in similar recipes). Sorry!

        Reply
    6. Tiffany says

      May 31, 2019 at 9:27 PM

      Fantastic!!!! Thank you my kids ate that right up!

      Reply
      • Natasha says

        June 1, 2019 at 10:19 AM

        I am so happy to hear it!! 🙂

        Reply
        • Douglas Tallman says

          January 2, 2020 at 10:30 AM

          Well done......I have made this 4 times and love playing with ingredients.Thank you so much.

          Reply
          • Natasha says

            January 2, 2020 at 12:00 PM

            So glad to hear it, Douglas!

            Reply
    7. Sveta says

      August 21, 2018 at 12:27 AM

      5 stars
      This recipe is fantastic! I used half and half and sage. Great tip about the salt. Will definitely make again. Thanks for posting and great job!

      Reply
      • Natasha says

        August 25, 2018 at 11:10 AM

        Awesome! Thanks, Sveta!

        Reply

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