top of page

Salmon with Creamy Mustard Sauce

When I first made this salmon with creamy mustard sauce I was surprised at how good it was. Had it on chicken the next day and thought about putting it on a steak as well. If you love Dijon mustard, you are going to love this creamy sauce. But don't worry if you aren't a huge fan of mustard, this sauce has a subtle hint of dijon mustard that just helps give an extra bit of tang to the creaminess of the sauce. Trust me, this is delicious.


Recipe by Mark Calaminici | Food Loves Company

Serves 4


4 (5 ounce) salmon fillets, skinless


Freshly cracked pepper

2 tbsp extra virgin olive oil

4 tbsp butter, 1 tbsp per piece of fish

1 shallot, finely diced or chopped

2 cloves of garlic, finely chopped or diced

1 cup chicken stock

1 cup heavy cream

1 ½ tbsp. Dijon mustard

3 tbsp chives, finely sliced


1. Blot salmon with paper towel to dry it and season with salt and freshly cracked pepper all over. In a large skillet, heat 2 tbsp of extra virgin olive oil on high heat until hot. Place salmon in pan and cook, about 3-4 minutes per side (cook time will vary based on thickness of fish). TIP: when the side of the salmon is opaque halfway up, flip the fish. Add 1 tbsp of butter per fish and baste to finish cooking and remove when you are happy with your desired doneness. Set aside on a plate covered up to keep warm.

2. In the same pan that you cooked the fish, add shallots, garlic and season with salt and freshly cracked pepper. Saute until tender. Add the chicken stock to deglaze the pan and let that reduce a little bit. Add the cream and let that reduce by half. Depending on how thick you like your sauce you can reduce further. Keep an eye on the pan when you add the cream, you may have to stir to keep it from foaming up. Add the Dijon mustard and mix to incorporate. Just before removing the sauce from the heat, add 1 tbsp of chives and mix that in. At this point, you may add the salmon back to the pan with the sauce to warm everything through, or, you can plate however you like. I like to add a dollop of sauce on the plate, place the salmon on top and add another dollop of sauce on top, garnish with more chives and serve. Enjoy!

Until next time, ciao!


bottom of page