Pan Seared Salmon in Mustard Dill Cream Sauce with Spinach
"I am not interested in a crispy skin when it comes to pan searing salmon. We are not salmon skin people. At all! But give me a beautifully seared flesh side and I go Ga-Ga👌"
-- @dianemorrisey
Recipe Intro From dianemorrisey

Dill, lemon, mustard, salmon and cream come together in one flavorful skillet dinner! Serve with rice and a simple salad

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Prep time 5mins
Cook time 15mins
Serves or Makes: 4


  • 2 tablespoons olive oil
  • 4 fillets salmon
  • Salt
  • Black pepper
  • 4 cloves garlic, chopped
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1/ 2 teaspoon cornstarch
  • 1/ 4 cup chopped fresh dill
  • 1/ 2 lemon, juice and zest
  • 1 (10 ounce) bag baby spinach


  • Step 1

    Heat 1 tablespoon oil in a large skillet over medium-high heat. Dry salmon with paper towel and season with salt and pepper. Place salmon flesh-side down in skillet. Cook 4 minutes without touching the salmon. Flip and cook 3 more minutes. Transfer to a plate.

  • Step 2

    Add garlic to the pan. Sauté for 30 seconds or until aromatic. Add broth and reduce for 3-4 minutes. Combine cream, mustard and honey in a bowl. Pour into the pan and stir to combine.

  • Step 3

    Meanwhile, mix cornstarch with 1 tablespoon broth. Stir into the pan along with 1/2 the dill and the lemon juice. Add spinach and let wilt for 2 minutes. Nestle salmon back into the pan and cook in sauce for 2 minutes. Sprinkle with remaining dill and lemon zest.