This is for you.

Pan-Crisped Salmon with Light Dijon Cream and Garlic Butter Breadcrumbs I howsweeteats.com

Because chances are, you ate a billion fun sized candy bars for dinner last night and need a… real meal. I mean, maybe you didn’t, but we sort of have this mutual relationship of sorts and kind of, I don’t know, get each other?

I just have a feeling. It’s like ESP for sugar.

Maybe you didn’t eat a bunch of candy but instead chewed on an entire tiny box of orange tic tacs for dinner. I haven’t done that in a loooong time but was super tempted when I saw some in the check-out line yesterday which reminded me of how I’d beg my mom to buy them then I’d literally pop ‘em like candy. Like I’d actually take down an entire container of those in one day when I was younger. It’s not like anyone believes that those little orange gems are breath fresheners anyway.

Pan-Crisped Salmon with Light Dijon Cream and Garlic Butter Breadcrumbs I howsweeteats.com

Regardless of what you ate last night, don’t you sometimes just need a MEAL? I wish I had a better description to explain what I’m talking about, but you know when you have those days where snacks turn into dinner or bowls of cereal are consumed and then you just can’t take it anymore and NEED a meal? Your meal may be different than my meal, but whatever it is, it needs to be filling and balanced. And preferably not consist of cheese and crackers and wine. Only. (That can be the appetizer, yes.)

Pan-Crisped Salmon with Light Dijon Cream and Garlic Butter Breadcrumbs I howsweeteats.com

It seems like ages since I’ve shared a recipe for my favorite fish, but that’s simply because there are many that I love oh so much. I make one of them on a weekly basis which is saying a lot since I get bored, like, five minutes before something even happens. Next week I hit 30 so maybe I’ll grow out of that? Huh. One can dream.

So, two weeks ago my dad ordered a salmon dish for lunch that was covered in some sort of cream sauce and a light sprinkling breadcrumbs, and it just looked fabulous. In true Jessica-fashion I could not stop thinking about it.

Sidebar: you really don’t ever want to do anything in Jessica-fashion. But you probably already know that.

Pan-Crisped Salmon with Light Dijon Cream and Garlic Butter Breadcrumbs I howsweeteats.com

Instead of broiling my salmon like I often do, I seared it for a few minutes which left it crispy on top but buttery inside. In the same skillet, I used some low-fat evaporated milk and a bunch of other delicious things to whip up a super fast and light cream sauce which was, um… amazing. I have a serious mustard addiction. Well, I have an addiction to all things tart, briney and somewhat bitter (vinegar, pickles, olives… get in my face), but mustard is the most severe by far. I actually have a mustard COLLECTION.

And now you know more than you ever wanted.

Pan-Crisped Salmon with Light Dijon Cream and Garlic Butter Breadcrumbs I howsweeteats.com

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Pan-Crisped Salmon with Light Dijon Cream and Garlic Butter Breadcrumbs

Yield: serves 2-4

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Ingredients:

1 pound salmon filet
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
1/2 cup panko bread crumbs
1 1/2 tablespoons unsalted butter
3 garlic cloves, minced or pressed
1 small shallot, diced
2 tablespoons freshly chopped sage
1/4 cup dry white wine
3/4 cup low-fat evaporated milk
1 1/2 tablespoons dijon mustard

Directions:

Prepare breadcrumbs first by heat a small saucepan over medium-low heat and adding 1 tablespoon of butter. Add in 2 minced garlic cloves and cook for 30 seconds until fragrant, then stir in bread crumbs well, tossing for a minute or two until the mixture is combined and slightly golden. Set aside.

Heat a large skillet over medium-high heat and add olive oil. Season salmon with salt and pepper, then place in the skillet (skin side up, if the salmon has skin) and cook until opague in the center and golden on each side, about 5-6 minutes for salmon that is 1-inch thick. If you use salmon with skin, simply cook it skin side up the entire time. Remove salmon and set aside, then add remaining 1/2 tablespoon of butter, shallot, garlic, and sage. Stir well to coat then cook for 1-2 minutes until sizzling, then add in white. Cook for 2-3 minutes, allowing it to bubble and slightly reduce, then whisk in milk and mustard. Continue to whisk and cook while milk bubbles on the sides and thickens, stirring for a minute or two. Taste and season additionally or whisk in a bit more dijon if desired.

Serve salmon immediately, drizzled with dijon cream and then top with breadcrumbs. Serve with rice, potatoes, vegetables or salad!

[recipe inspired by... my dad's lunch.]

Pan-Crisped Salmon with Light Dijon Cream and Garlic Butter Breadcrumbs I howsweeteats.com

Eat up.

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112 Responses to “Pan-Crisped Salmon with Light Dijon Cream and Garlic Butter Breadcrumbs.”

  1. #
    51
    biggreenmeanie — November 5, 2012 @ 1:28 pm

    Monday is fish night and I have been in a rut lately. This looks amazing. Pinning and making for hubby soon. Thanks!

    Reply

  2. #
    52
    Loretta | A Finn In The Kitchen — November 6, 2012 @ 2:50 pm

    I love how creamy and delicious your sauce looks! It’s been too long since I made a big salmon…Funny how that’s one meat that never occurs to me in the winter/fall.

    Reply

  3. #
    53
    Holly B. — November 6, 2012 @ 7:47 pm

    Made this for my husband tonight with some herb roasted potatoes and he LOVED it! Mmm sooo good! I used whole grain mustard instead of Dijon. It gave it a very rustic, savory taste.

    Reply

  4. #
    54
    Jamie M — November 7, 2012 @ 1:03 am

    Jessica! I absolutely love your blog and have been following for a few months. If you can believe it, tonight is the FIRST night I finally made one of your fantastic looking recipes. This salmon was AWESOME! I made it for my mom tonight as a little election night party snack. She could not stop raving! Thank you and this will
    not be the last one I attempt!

    Reply

  5. #
    55
    Jessica — November 8, 2012 @ 9:13 am

    Oh god, take the wheel!! This looks amazing and so yummy. I’m going to see if hubby wants to make this tomorrow. I’m just trying to think of if we should just eat it like this or maybe add a salad. Either way, thanks for sharing.

    Reply

  6. #
    56
    Anne W. — November 9, 2012 @ 3:02 pm

    Oh my word! Seriously. I made this for dinner last night…. and guess what I just happened to finish eating for lunch? Yup, leftover pan crisped salmon! I think I might be going on a leftover binge similar to the one I had with that fantastic Baked Pumpkin Fettuccine Alfredo…. The salmon population may officially be going extinct thanks to this dish!

    Reply

  7. #
    57
    Heather of Kitchen Concoctions — November 9, 2012 @ 7:26 pm

    I know what you mean Jessica! I get so wrapped up testing recipes that sometimes I forget to sit down and eat a full meal! Oh and this salmon looks delish! One of my favorite entrees at a local restaurant is grilled salmon with a mustard cream sauce and wild rice! So I am totally going to make your version at home (cuz that restaurant charges like a ridiculous $28 bucks for theirs and homemade is always WAY better).

    Reply

  8. #
    58
    Amy — November 13, 2012 @ 4:09 pm

    This was so so so good! Thank you for jazzing up my salmon!

    Reply

  9. #
    59
    Kathryn — November 19, 2012 @ 5:20 pm

    Can’t wait to make this tonight! Salmon is my favorite looks amazing!!!

    Reply

  10. #
    60
    Jeff — December 4, 2012 @ 9:13 am

    As I said in my post where I linked back you a bazillion times, this was amazeballs! I could have slurped up that sauce all by itself and the combo of everything was fabulous! I am now in your debt! Thanks and cheers!

    Reply

  11. #
    61
    Rebecca — December 5, 2012 @ 1:33 pm

    I made this last night and I just have to say it was WONDERFUL. And so pretty too!

    Reply

  12. #
    62
    Janet — December 26, 2012 @ 9:52 pm

    Sounds wonderful….can’t wait to try it. However my only question is the skin. Seems odd to me that you don’t cook or at least sear the skin side of the salmon at all. Wouldn’t it be better crispy?

    Reply

    • Anne Morris-Hooke — March 10th, 2014 @ 10:40 am

      My question also…any chance of an explanation. Recipe otherwise looks GREAT!!!

      Reply

  13. #
    63
    Leslie Sprague — January 4, 2013 @ 9:55 am

    Hi there! Do you ever include nutrition information with your recipes? Love using them, but makes tracking my food difficult.

    Reply

  14. #
    64
    Angela — January 7, 2013 @ 10:52 pm

    Thanks for this wonderful recipe!! Everyone enjoyed it tonight.

    Reply

  15. #
    65
    Michele — January 21, 2013 @ 1:48 pm

    I just tried making this fish for lunch! It was great! I subbed a few things that were in my pantry and they worked out well. I changed the shallot for 1/4 red onion, plain panko for lemon pepper panko, plain almond milk (plus a little cornstarch to thicken the sauce) and half as much dry sage for fresh. Even with the slight changes it came out fantastic. Thanks! This will be in my go to files for salmon! It was very easy and fast! We made brown rice in the rice cooker to go with it and were done eating before the rice finished cooking!!

    Reply

  16. #
    66
    Ruby — February 13, 2013 @ 12:44 am

    Looks wonderful. You just showed me what to do with my salmon for dinner tomorrow.

    Reply

  17. #
    67
    Christine — February 22, 2013 @ 1:05 am

    Everytime I bake Salmon, the white stuff starts to come out of it. Is there any way to avoid that?

    Reply

  18. #
    68
    Tiffany @ Doomestic Productions — March 4, 2013 @ 3:32 pm

    Thank you so much for posting this recipe! I included this recipe in my blog today at http://www.doomestic.com My family absolutely loved the salmon and i can’t wait to make it again, thanks!!

    Reply

  19. #
    69
    Kelli Brown — March 8, 2013 @ 2:06 am

    This is my new favorite recipe!

    Reply

  20. #
    70
    Kristi @ Cherry Jasmine — March 8, 2013 @ 11:46 am

    Definitely making this! What a great way to make salmon! I’m always looking for ways to change it up.

    Reply

  21. #
    71
    Jessica @ Portuguese Girl Cooks — March 21, 2013 @ 8:47 pm

    I made this tonight with a few slight changes and it was absolutely fantastic!

    Reply

  22. #
    72
    Live Stream Bochum — March 21, 2013 @ 10:40 pm

    I had been wondering if your web host is OK? Not that I’m complaining, but slow loading instances times will often affect your placement in google and could damage your high-quality score if ads and marketing with Adwords. Live Stream Bochum http://www.chengying.net.cn/thread-410734-1-1.html

    Reply

  23. #
    73
    Meredith — April 7, 2013 @ 7:38 pm

    Words can not described how amazing this recipe is!!!! I thought that a fancy pants chef came into my kitchen and created!!! My hubby and I love seafood, so this recipe is a keeper!!! It is really easy to make as well. I roasted some baby potatoes to go along with it, and it was a wonderful meal!

    Reply

  24. #
    74
    Annie B. — April 23, 2013 @ 12:18 am

    I made this dish for a fund-raiser dinner party last Saturday evening. It was absolutely delicious. Not a crumb remained on any of the twelve dinner plates at my table. It was surprisingly easy to prepare and made a beautiful presentation with red quinoa with raisins and pine nuts. My favorite spinach dish finished off my main course.

    Reply

  25. #
    75
    Elizabeth — May 20, 2013 @ 9:58 pm

    I made this tonight and it is by far the best salmon recipe I have made! The entire family loved it and it will definitely become a usual at our house! Thanks for all the lovely and delicious recipes!!

    Reply

  26. #
    76
    Nicole — August 14, 2013 @ 11:30 am

    Made this last night, and didn’t change a thing. My fiance asked me why i didn’t make more. We were scraping our plates clean. I was out of Dijon mustard, and used a gourmet honey mustard (also have a mustard addiction) instead, and it was just as incredible. This will be going in my recipe book!

    Thanks for sharing!

    Reply

  27. #
    77
    Lindsay — September 9, 2013 @ 9:40 pm

    Made this for dinner tonight and it was SO yummy! Hubs loved it too, and he is not a big sauce guy! I had him at mustard though, and it was a winner! Thanks for sharing!

    Reply

  28. #
    78
    Kim — January 3, 2014 @ 10:14 pm

    Don’t you mean, ‘cook skin side down’?

    Reply

  29. #
    79
    Leslie — July 7, 2014 @ 12:03 pm

    Thank you so much for this recipe! It was AMAZING! By far the best salmon I’ve ever eaten. And that includes dishes I have had at restaurants. It was beautiful on the plate and tasted even better than it looked. So flavorful, balanced and delicious. And it was easy to make! I can’t rave about it enough. I will be making this again and again. It will be great to make when company comes over b/c it is such a stunning presentation. Thanks again!

    Reply

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