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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
- Pat salmon fillets dry with paper towels and season with garlic powder, paprika, brown sugar, salt, and pepper.
- Heat a large skillet over medium-high heat and add oil. Sear the salmon for 4-5 minutes on each side until cooked to your preference. Avoid moving the skin-on salmon until it releases from the pan. If it takes longer than 8 minutes total, finish cooking on the skin side.
- Reduce heat to medium. Melt butter in the skillet and add minced garlic, cooking for 30 seconds. Pour in chicken broth and simmer for 2 minutes.
- Whisk together heavy cream, cornstarch, and Dijon mustard, then stir into the skillet. Add salmon back into the skillet and simmer gently for 3-4 minutes until heated through and sauce is creamy. Serve immediately.
Notes
For extra flavor, consider adding herbs like dill or parsley to the sauce.
If you prefer a thicker sauce, increase the cornstarch by a teaspoon or two.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 700mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 100mg