Ingredients

The following ingredients have 4 Servings
  • 1 pound fresh salmon (cut into 4 pieces)
  • 1/4 teaspoon garlic powder
  • Pepper (to taste)
  • Flour (for dredging)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 cup chicken broth or dry white wine
  • 1 teaspoon lemon juice
  • 1 dash Italian seasoning
  • 3 tablespoons Dijon mustard
  • 1 cup heavy/whipping cream
  • Fresh parsley (chopped, to taste)

Instruction

  • Cut your salmon into 4 pieces. Sprinkle it with the garlic powder and pepper. Dredge each piece in flour on all sides.
  • Add the butter and oil to a skillet over medium-high heat. When it's hot, add the fish. Cook fish for 3-4 minutes/side or until it's nicely browned. Be sure not to overcook the fish (it shouldn't be cooked fully yet). Place salmon on a plate and set aside.
  • Add the chicken broth, lemon juice, Italian seasoning, and Dijon mustard to the pan and stir well. Let it simmer for a minute or two.
  • Add the cream to the skillet. Let it bubble for 2 minutes or so to thicken the sauce up a bit.
  • And the salmon back into the pan. Reduce heat to a low simmer and cook salmon for a few more minutes until it easily flakes with a fork, taking care not to overcook it.
  • Season with extra salt & pepper if needed. Serve immediately.