Ingredients

The following ingredients have 4 Servings
  • 1 pound fresh salmon (cut into 4 pieces)
  • Salt & pepper (to taste)
  • 1/2 teaspoon garlic powder
  • Flour for dredging + 1 tablespoon flour
  • 1 tablespoon olive oil
  • 3 tablespoons butter (divided)
  • 1 cup chicken broth
  • 2 tablespoons grainy mustard
  • 1 tablespoon Dijon mustard
  • 2 tablespoons honey
  • 1-2 tablespoons fresh chopped parsley
  • Lemon wedges for serving (optional)

Instruction

  • Cut the salmon into 4 equal pieces and sprinkle with salt & pepper, the garlic powder, and then coat each piece in flour and shake off any excess.
  • Add the oil and 1 tablespoon of the butter to a skillet over medium-high heat. Let the pan heat up for a few minutes.
  • Add the salmon to the skillet and sear for 3-4 minutes/side until golden (do not overcook - the salmon will finish cooking in the sauce). If using skin-on salmon, start with skin side down. If the salmon is a lot thicker than 1", sear it for slightly longer. Transfer the salmon to a plate.
  • Add the remaining butter to the pan and let it melt, then sprinkle the flour in. Let it cook for about a minute (stir it a couple times).
  • Whisk the chicken broth in until smooth, then add in the mustards and honey and continue whisking until they've dissolved in the sauce.
  • Add the salmon back to the pan, and let it cook for another few minutes until cooked through and the sauce has thickened up a bit. You may need to turn the heat down. Season with extra salt & pepper as needed and serve with the fresh parsley sprinkled over top. I love to serve this dish with lemon wedges to balance the sweetness (and lemon and salmon go so well together).The sauce is quite sweet (as you'd expect from honey mustard). If you would prefer it to be a bit less sweet, reduce the honey to 1.5 tbsp. Keep in mind it balances the sharpness of the Dijon, so you don't want to reduce it too much without adjusting other ingredients.