Creamy Dijon Salmon: A Delectable Seafood Delight

Indulge in a tantalizing dining experience with Filets de Saumon à la Sauce, a divine recipe where luscious salmon fillets are enveloped in a creamy and savory sauce. This dish is a true treat for seafood enthusiasts, offering a delightful blend of subtle flavors and luxurious indulgence.

How to Make a Fruit Pizza:

History and Origins of the Recipe:

The concept of preparing salmon fillets in a creamy sauce, often coupled with Dijon mustard, finds its culinary origins in France. This preparation method highlights the delicate flavors of salmon while enhancing its taste with a cream-based sauce.

Tools Needed, Serving Size, Cooking Time:


  • Skillet
  • Baking dish
  • Oven

Serving: Serves 4

Preparation Time: Approximately 10-15 minutes


  • 4 salmon fillets
  • 2 tablespoons butter
  • 2 cloves of garlic, minced
  • 1 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh dill, chopped
  • Salt and pepper to taste

Ingredient Substitutes:

  • Heavy Cream: Substitutable with half-and-half or evaporated milk for a lighter version.
  • Dijon Mustard: Grainy mustard or a mixture of regular mustard and a pinch of ground mustard seeds can be used as a Dijon alternative.


  1. Preheat Oven: Set the oven to 400°F (200°C).
  2. Prepare Garlic Butter: Melt butter in a skillet over medium heat. Add minced garlic, sauté for a minute until fragrant.
  3. Cook Salmon: Place salmon fillets in the skillet, cook for 3-4 minutes on each side until golden crust forms.
  4. Transfer Salmon: Move the cooked fillets to a baking dish.
  5. Prepare Creamy Sauce: In the same skillet, add heavy cream, Dijon mustard, chopped dill, salt, and pepper. Stir to combine and thicken for 5 minutes over medium heat.
  6. Coat Salmon: Pour the creamy sauce over the salmon in the baking dish to coat evenly.
  7. Bake Salmon: Bake in the preheated oven for 12-15 minutes until the salmon is thoroughly cooked.
  8. Serve: Plate the hot salmon with a side of steamed vegetables or roasted potatoes.

Common Mistakes and How to Avoid Them:

1. Overcooking Salmon:

Avoid overbaking by checking the salmon’s doneness frequently, ensuring it’s just cooked through. The fish will continue to cook slightly once removed from the oven.

2. Salting the Sauce Excessively:

Due to the saltiness of the Dijon mustard, start by adding less salt and adjust according to taste after the sauce has thickened.

3. Overcrowding in the Skillet:

Cook the salmon in batches if needed, ensuring there’s enough space to achieve a crispy crust.

4. Not Using Fresh Dill:

Utilize fresh dill for the best flavor. If unavailable, substitute with a smaller amount of dried dill for a milder taste.


1. Can I substitute heavy cream?

Absolutely! Substitute with half-and-half or evaporated milk for a lighter version without compromising much on taste.

2. Can I prepare this dish ahead?

Yes, prepare the salmon and sauce ahead, then bake right before serving for fresh flavors.

3. What can I use instead of Dijon mustard?

Try using grainy mustard or a mixture of regular mustard and a hint of ground mustard seeds.

4. How can I prevent the salmon from sticking to the skillet?

Ensure the skillet is properly heated and lightly greased before adding the fillets.

5. Can I add other herbs to the sauce?

Experiment with herbs like tarragon or chives for an enhanced flavor profile in the creamy sauce.

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