Dijon Dill Salmon

I often make Dijon Dill Chicken as a quick go-to weeknight meal. It is super flavorful and easy to prepare, and everyone in this house loves it. Well, I decided to try the same flavors with a filet of salmon and it was AWESOME. If you are a salmon eater you will not be disappointed. This will definitely go on my list of quick and easy go-to recipes.

*If you compare the two recipes (chicken vs. salmon) you will see that I have increased measurements and tweaked things a bit here. This is because I wanted LOTS of yummy sauce. You will too, so use this recipe for both.


Dijon Dill Salmon

1 T butter

4 salmon filets

1/4 cup white wine (optional)

2 cups chicken broth

1/4 cup dijon mustard

3 T dill

1/8 cup flour


Heat your skillet to medium high heat and melt the butter. Sear the salmon on both sides (about 2 or 3 minutes each side). Be careful when turning the fish. Use a large spatula and slowly work your way under the fish so that it stays intact. Once seared remove from pan and set aside.

Deglaze pan with the wine. If you don’t have any or don’t want to use wine, you can deglaze with the broth. I love cooking with wine and always have some around the kitchen. I also really like the little added something that a splash of wine gives to a recipe.

Use a whisk and work any bits of fish stuck to the pan into the wine/broth. Stir in the broth and the dijon; allow to low boil for a minute. Reduce heat to medium.

Whisk in the dill and then sprinkle the flour in, whisking well to combine. This will thicken up your sauce a bit. You can add more flour depending on how thick you’d like your sauce.

Lower the heat to medium-low and add the fish back into the skillet. Cover it well with the sauce and then place a lid over the skillet. Allow the fish to finish cooking through and absorb some of that yummy dijon flavor.

Serve fish with your favorite pasta, rice, or grain, and spoon sauce over it.

*Omit the flour and use cornstarch to thicken the sauce, serve with rice and you’ve got a gluten-free meal 🙂




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