Grilled Salmon with Luxurious Creamy Dijon
This elegant yet simple recipe features perfectly grilled salmon fillets topped with a rich and creamy Dijon sauce. It's ideal for a special meal but quick enough for a weeknight.
Equipment
- Paper towels
- Grill or grill pan
- Small saucepan
Ingredients
For the Salmon
- 4 (6-oz) salmon fillets skin on or off
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
- smoked paprika or garlic powder Optional: a sprinkle of
For the Luxurious Creamy Dijon Sauce
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- 1/2 cup dry white wine (like Sauvignon Blanc or Pinot Grigio) or chicken broth for alcohol-free
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard whole grain or smooth
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley plus more for garnish
- Salt and freshly ground black pepper to taste
Instructions
Salmon Preparation
- Pat salmon fillets dry, then rub with olive oil and season with salt, pepper, and optional smoked paprika or garlic powder.
Grill Salmon
- Preheat your grill or grill pan to medium-high heat and lightly oil the grates.
- Place salmon skin-side down on the grill and cook for 4-6 minutes per side until it flakes easily.
Prepare Creamy Dijon Sauce
- While salmon grills, melt butter in a small saucepan, then sauté minced garlic for 30 seconds.
- Pour in white wine or chicken broth and simmer for 2-3 minutes to reduce by half.
- Stir in heavy cream and Dijon mustard, then gently simmer for another 2-3 minutes until slightly thickened.
- Remove from heat, stir in lemon juice and parsley, then season with salt and pepper.
Serve
- Transfer cooked salmon to plates, drizzle with the creamy Dijon sauce, and garnish with extra parsley if desired.
Notes
For best results, do not overcook the salmon, as it can become dry. A meat thermometer should read 145°F (63°C) when inserted into the thickest part.