Pan Seared Salmon with Creamy Dijon Sauce

Why This Pan Seared Salmon Recipe Is Perfection

This pan seared salmon is a quick meal that takes 30 minutes to make, but it’s still a show stopper. Here’s what makes it so special:

• Pan seared amazingness. Normally, I like to bake salmon because it’s a fool proof way to ensure the perfect doneness. However, when you bake fish, you just can’t get that same crunchy sear on the outside. When you pan sear salmon, you get that amazing “wall” on the exterior for a crisp layer before you hit the flakiness underneath.
• Fabulous cream sauce. In my opinion, if you’ve got a delicious protein, you’re golden. But if you have an out of this world sauce, life is divine. This creamy Dijon sauce is just that: divine. Made with coconut milk, lemon juice, cooking wine, lots of garlic and mustard, it brightens up the fish perfectly.
• Restaurant-style dinner in minutes. You will feel like you’re eating dinner at your favorite seafood restaurant, but this recipe still manages to be lightning fast and ridiculously easy. Don’t you love meals like that?!

What You’ll Need

Here’s everything you’ll need to make this pan-seared salmon recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

Pan Seared Salmon:

• Salmon fillets – You can use fresh or thaw frozen salmon.
• Seasonings – A combination of dried basil, oregano, garlic powder, and salt give the seared exterior awesome flavor.
• Avocado oil – For searing. Or use another high smoke point oil.

Creamy Dijon Sauce:

• Garlic – For a savory base of flavor.
• White cooking wine – Or use any dry white wine, like Pinot Grigio or Sauvignon Blanc.
• Low sodium chicken broth – If you prefer not to cook with wine, you can add extra broth instead.
• Full fat coconut milk – The kind from a can, not a refrigerated carton. 
• Mustard – I use a combination of Dijon mustard and stone ground mustard.
• Lemon juice – Use fresh lemon juice to perk up the flavor.
• Fresh thyme – If you don’t have fresh, you can use a teaspoon of dried thyme instead.
• Salt & pepper – For seasoning the sauce.

How to Make Pan Seared Salmon

This recipe couldn’t be simpler to put together! Here’s what you’ll need to do.

• Season the fish. Whisk the seasoning ingredients in a small bowl, then use this to season the flesh side of the salmon.
• Sear. Heat a skillet over medium-high, then add the avocado oil. Once it’s shimmering, add the salmon with the flesh side down and cook for 5 minutes. Flip and cook the other side for 4 minutes more, then transfer to a plate.
• Make the sauce. Deglaze the pan with the broth and wine, then add the garlic. After 30 seconds, whisk the coconut milk, mustards, and lemon juice. Simmer for 5 minutes, then add the thyme and salt and cook for 1 minute more.
• Serve. Plate the salmon and serve the sauce on top.

Tips and Variations

These tips will help you make sure your seared salmon turns out perfect! I also have some variation ideas.

• Score the salmon. Gently score the skin with a knife prior to cooking. This helps the skin get a crispier texture and helps the salmon cook more evenly overall.
• Make sure the pan is very hot. If it’s not, the salmon will simply soak up the oil, which means it won’t get crusty and it’s likely to stick to the pan too.
• Don’t disturb the salmon. To get that amazing crust, you need to set the salmon in the pan and do not move it until it’s time to flip it over.
• Switch up the herbs. I love thyme in the sauce, but you can also use dill or rosemary if you prefer.
• Use the sauce for other things! My kids love spooning it onto steamed or roasted veggies and it’s also great with Grilled Lemon Pepper Salmon and baked salmon.
• Make it a different way. Also try my Pan Seared Salmon with Sage Brown Butter Sauce and Pan Seared Creamy Tuscan Salmon.

Serving Suggestions

Pair this pan seared salmon recipe with sides like:

• Grilled Asparagus with Lemon Zest
• Creamy Goat Cheese Asparagus Quinoa Salad
• Grilled Sweet Potato Salad
• Autumn Kale Salad

How to Store and Reheat Leftovers

• Refrigerator: Transfer the salmon and sauce to an airtight container and refrigerate for 3 to 4 days.
• Freezer: You can also freeze this recipe for up to 2 months. Store it in an airtight container or freezer bag with the air pressed out. Thaw in the fridge before reheating.
• To reheat: Warm in a covered nonstick skillet over medium-low or in the microwave.

More Salmon Recipes

• Smoked Salmon Tea Sandwiches
• Miso Salmon
• Sweet Chili Salmon
• Crispy Salmon Bites