Salmon With Dijon Cream Sauce Recipes

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CREAMY DIJON SALMON



Creamy Dijon Salmon image

Tender Salmon smothered in a mouthwatering creamy Dijon sauce with garlic and herbs. Low carb and Keto approved, the sauce alone is addictive to the extreme!

Provided by Karina

Categories     Dinner

Time 20m

Number Of Ingredients 14

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 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)

Steps:

  • Pat salmon dry with paper towel. Season salmon all over with salt, pepper, garlic powder and paprika.
  • Heat oil and butter in a large skillet over medium-high heat until hot. Sear flesh-side down first (skin-side up), for 5 minutes or until cooked halfway up. Flip and cook for a further 3-4 minutes or until cooked to your liking. (Cook in batches of two if needed to avoid overcrowding your pan.)
  • Once cooked, remove salmon from the pan and set aside. KEEP all of the flavourful juices in the pan.
  • Return pan to medium-high heat and melt the butter in the juices. Sauté garlic until fragrant (about 30 seconds), then pour in the stock. Allow liquid to reduce to half while scraping browned bits from the bottom of the pan.
  • Reduce heat to low-medium heat. Whisk in the Dijon mustard, cream and parsley. Add the asparagus and bring to a gentle simmer, while stirring occasionally, until asparagus is cooked and sauce has thickened. Season with salt and pepper to your taste.
  • Add the salmon back into the pan, sprinkle with parsley, taste test sauce and adjust salt and pepper, if needed.
  • Serve.

Nutrition Facts : Calories 428 kcal, Carbohydrate 9 g, Protein 34 g, Fat 29 g, SaturatedFat 11 g, Cholesterol 112 mg, Sodium 98 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

POACHED SALMON WITH DIJON CREAM SAUCE RECIPE - (4.7/5)



Poached Salmon with Dijon Cream Sauce Recipe - (4.7/5) image

Provided by Foodiewife

Number Of Ingredients 8

2/3 cup dry white wine (I used a dry Spanish Albarino)
3 tablespoons chopped chives, divided
2 sprigs of thyme
1 shallot, thinly sliced
1 meyer lemon, thinly sliced and seeded
1 1/2 lb salmon fillet, pin bones removed
1/2 cup whipping cream
4 teaspoons Dijon mustard

Steps:

  • Bring wine, 2 tablespoons chives, sliced shallots, and thyme sprigs to a simmer in a heavy large skillet. Add fish, lay lemon slices on top of fish in a single layer, cover and simmer until fish is just cooked through, about 8 minutes. Transfer fish and lemon slices to plates. Tent with foil to keep warm. Remove thyme sprigs from skillet. Add cream to skillet and bring to a boil. Boil until reduced to sauce consistency, stirring occasionally, about 3 minutes. Mix in mustard. Spoon sauce over fish. Sprinkle with remaining tablespoon of chives and gently squeeze lemon slices on top.

SALMON WITH MUSTARD-CREAM SAUCE



Salmon with Mustard-Cream Sauce image

In this super quick preparation, salmon fillets are brushed with Dijon mustard and quickly grilled, then served with a creamy mustard sauce with herbs and garlic.

Provided by Philadelphia Cooking Creme

Categories     Trusted Brands: Recipes and Tips     Cooking with Philly Canada

Time 15m

Yield 6

Number Of Ingredients 4

1 (270 g) tub PHILADELPHIA Herb & Garlic Cooking Creme Cream Cheese Product
½ cup 25%-less-sodium chicken broth
3 tablespoons grainy Dijon mustard, divided
6 (4 ounce) salmon fillets, skin removed

Steps:

  • Heat greased barbecue to medium heat.
  • Cook and stir cooking creme, broth and 1 Tbsp. mustard in saucepan on medium heat 3 min. or until heated through. Remove from heat; cover to keep warm.
  • Brush fish with remaining mustard; grill 2 to 3 min. on each side or until fish flakes easily with fork. Serve with warm sauce.

Nutrition Facts : Calories 250 calories, Carbohydrate 5.8 g, Cholesterol 72 mg, Fat 12.3 g, Protein 27.3 g, SaturatedFat 5 g, Sodium 581.4 mg, Sugar 0.1 g

SALMON WITH DIJON SAUCE



Salmon With Dijon Sauce image

Make and share this Salmon With Dijon Sauce recipe from Food.com.

Provided by Ceezie

Categories     Very Low Carbs

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

4 (6 ounce) salmon fillets
salt and pepper
1/3 cup Dijon mustard
3 tablespoons olive oil
3 tablespoons lemon juice
1 teaspoon minced garlic

Steps:

  • SEASON salmon with salt and pepper. Place into greased baking dish, skin side down.
  • MIX remaining ingredients. Reserve 1/3 cup sauce. Spread remaining sauce over salmon pieces.
  • BAKE salmon at 400°F for 10 to 15 minute until salmon is cooked through. Serve with the reserved mustard sauce.

Nutrition Facts : Calories 320.7, Fat 18.4, SaturatedFat 2.8, Cholesterol 77.4, Sodium 361.9, Carbohydrate 2.1, Fiber 0.7, Sugar 0.5, Protein 35.5

SALMON WITH CREAMY DILL SAUCE



Salmon with Creamy Dill Sauce image

There's nothing like fresh salmon, and my mom bakes it just right so it nearly melts in your mouth. The sour cream dill sauce is subtly seasoned with horseradish so that it doesn't overpower the delicate salmon flavor. -Susan Emery, Everett, Washington

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 15

1 salmon fillet (about 2 pounds)
1 to 1-1/2 teaspoons lemon-pepper seasoning
1 teaspoon onion salt
1 small onion, sliced and separated into rings
6 lemon slices
1/4 cup butter, cubed
DILL SAUCE:
1/3 cup sour cream
1/3 cup mayonnaise
1 tablespoon finely chopped onion
1 teaspoon lemon juice
1 teaspoon prepared horseradish
3/4 teaspoon dill weed
1/4 teaspoon garlic salt
Pepper to taste

Steps:

  • Line a 15x10x1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,, Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 3-5 minutes or until the fish flakes easily with a fork., Meanwhile, combine the sauce ingredients until smooth. Serve with salmon.

Nutrition Facts : Calories 418 calories, Fat 33g fat (11g saturated fat), Cholesterol 100mg cholesterol, Sodium 643mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 26g protein.

SALMON WITH DIJON CREAM SAUCE



Salmon with Dijon Cream Sauce image

Try this easy to make and great tasting recipe. The delicious sauce can be used on many different foods.

Provided by Troy Kilborn

Categories     Baked Salmon

Time 1h10m

Yield 6

Number Of Ingredients 9

2 pounds salmon fillets
½ cup sour cream
⅛ teaspoon white pepper
⅛ teaspoon dried dill weed
⅓ cup Chardonnay wine
1 shallot, finely chopped
1 cup half-and-half cream
¼ cup all-purpose flour
1 tablespoon Dijon mustard

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
  • Arrange salmon in the prepared baking dish. Evenly coat with sour cream. Season with white pepper and dill.
  • Bake in the preheated oven 30 minutes, or until fish is easily flaked with a fork.
  • In a small saucepan over medium heat, mix the wine and shallot, and bring to a boil. Reduce heat, and simmer 10 minutes, until liquid is reduced by about 2 tablespoons.
  • In a small bowl, thoroughly blend the half-and-half and flour, and stir into the wine mixture. Return the mixture to a boil, stirring constantly. Reduce heat, and continue to cook and stir until thickened.
  • Remove the wine and cream mixture from heat, and mix in the Dijon mustard. Pour evenly over the salmon to serve.

Nutrition Facts : Calories 386.8 calories, Carbohydrate 8.9 g, Cholesterol 117.2 mg, Fat 21.7 g, Fiber 0.2 g, Protein 34.8 g, SaturatedFat 7.7 g, Sodium 162.2 mg, Sugar 0.5 g

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