Salmon is one of those things that grew on me as I got older. Pan seared Salmon Mustard Dill Cream Sauce is one of my favourites to make, and only something I can make when I know my daughter won’t be home for dinner.
Oh the stories that can be told at my table of trying to get my daughter to eat fish. I have finally thrown in the towel….she wins. I gave it my best! She literally has a sweatshirt that says “fish are friends not food”. You see what I am up against? So, in the interest of keeping peace in my family, we only eat this delicious salmon when she has other dinner plans. Which is not as often as I would like. Not because I don’t love my daughter, but because I love Salmon. As mothers we do make our sacrifices. This sure is a big one!
But alas, she was at the mall with her friends the other night and was grabbing dinner there. Here’s our window of opportunity to heat up the cast iron pan and sizzle up our dinner. My son luckily loves salmon and appreciates this rare occurrence.
The great thing about this Pan Seared Salmon in Mustard Dill Cream Sauce is that it takes only minutes to prepare!
Heat up the pan and you’re ready to go. Any fish really, is so fast to cook you are sitting down to a restaurant quality meal in less than 30 minutes.
I personally love making this with a cast iron pan because of it’s amazing heat retention.
I used the grill and placed the cast iron right on the open heat. It would be equally delicious if you used stainless still. 🙂
Here is an Amazon (affiliate link) for a cast iron pan.
If you make this Recipe please share and pin it. You can also take pictures and tag me on Instagram. Thanks!
Pan Seared Salmon in a Mustard Dill Cream Sauce
An easy Salmon meal to prepare in under 30 minutes. Perfect blend of Crispy and creamy!
Ingredients
- 6 Salmon Fillets
- ½ Cup Mayonnaise
- 1 tbsp Mustard
- 1 tbsp Dill Weed
- ½ tsp Salt
- ? tsp Fresh Ground Pepper
- 3 Tbsp Grape Seed Oil
Instructions
- Place all ingredients except for the salt and pepper in a large freezer bag and let rest at room temperature up to 1 hour or refrigerate overnight.
- Heat oil in a at medium high heat (grape seed oil has a higher temperature tolerance)
- Place Salmon in frying pan with some of the sauce and sear on each side being careful when flipping not to break.
- Salmon is done if easily flakes apart and is no longer bright pink inside. Cook until crispy but the sauce is not dried up for a perfect balance of crispy and creamy.
- Enjoy!
Nutrition Information:
Amount Per Serving: Calories: 1700Total Fat: 183gCarbohydrates: 4gProtein: 10g
