Pan Seared Salmon with Creamy Mustard Sauce

Four pan-seared salmon fillets sit in a creamy mustard and spinach sauce in a cast-iron skillet. A orange and white striped towel sits beside the pan.

5 from 8 reviews

Pan-Seared Salmon is perfectly tender and flaky as they rest in a  creamy mustard sauce laced with fresh spinach. The combination of these flavors is absolutely divine.


  • Four Wild Caught Sokeye Salmon Fillets (with skin on)
  • Kosher Salt, season generously
  • Freshly Ground Black Pepper, season generously
  • 3 tablespoons Olive Oil
  • 1 medium Sweet Onion, finely chopped
  • 4 large Garlic Cloves, finely chopped
  • 1 cup Chicken Stock
  • 1 cup Half and Half
  • 2 teaspoons Onion Powder
  • 1 teaspoon Garlic Powder
  • 3 tablespoons Dijon Mustard
  • 3 tablespoons Stone Ground Mustard
  • 5 cups Fresh Baby Spinach (5 ounces)
  • Kosher Salt and Freshly Ground Black Pepper, to taste


  • Heat a large cast iron skillet over medium-high heat.
  • When the skillet is hot add 3 tablespoons of olive oil. Heat until the oil is hot.
  • Add the four sockeye salmon fillets, skin down. Using a fish spatula, gently press down on the fillets so that the skin will not shrivel.
  • Turn the heat down to medium and cook the salmon for 3 or 4 minutes. Gently turn the salmon and cook for 1 or 2 more minutes. Remove from the skillet to a plate and cover with foil.
  • Add one finely chopped medium onion to the same skillet. Saute for 2 minutes and add 4 chopped garlic cloves and cook for one more minute.
  • Add 1 cup chicken stock and deglaze the skillet.
  • Add 1 cup half and half, 3 tablespoons dijon mustard, 3 tablespoons grainy mustard, 2 teaspoons of onion powder and 1 teaspoon of garlic powder.
  • Bring to a boil and turn heat down to create a slow boil. Cook until the cream sauce is somewhat thick.
  • Add 5 cups of fresh baby spinach. Cook just until the spinach is wilted in the sauce.
  • Add the four salmon fillets into the cream sauce.
  • Serve over brown rice or cauliflower rice.
  • ENJOY!


  • Don’t be fooled by the thawed salmon nestled atop the ice at your seafood counter. They’ve probably been previously frozen and thawed from a package like what you should be picking out in the freezer section.
  • Look for a label that indicates it has been flash-frozen immediately after harvesting.
  • Always choose wild-caught instead of farm-raised.
  • If you've planned ahead and have time to spare, thawing the salmon in the refrigerator overnight is the easiest and best way. Remove the salmon from the individually shrink-wrapped packages, and place them in a resealable plastic bag. Place them on a plate lined with paper towels, and set them in your fridge. It takes about 24-48 hours depending on how big and thick your fillets are.
  • A quicker process is to remove the salmon from the shrink wrap and place them in a resealable plastic bag. Thaw the salmon in a large bowl filled with cold water. It should take about 45 minutes to an hour for the fillets to defrost. Once the water has lost its chill (about halfway through), replace the water with cold water again.
  • Never defrost salmon at room temperature, in hot water or in the microwave.
  • Once the salmon is thawed, remove from the refrigerator and place it on the counter for about 15 minutes so that it will come to room temperature.
  • Salt the salmon right before you place it in the skillet.
  • To begin, place the salmon skin-side down in the skillet.
  • Once it's in the pan, do not move the fish. Use a fish spatula to gently press down the salmon to ensure the ends don't curl up.
  • One major mistake in cooking salmon is overcooking it.
  • When sautéing the onions and garlic, use the same oil that the salmon is cooked in. It will add richness to the sauce.
  • Deglaze the skillet with chicken stock. Use a spatula to remove all the flavorful brown bits from the bottom of the pan.


Keywords: pan seared salmon recipe, salmon in cream sauce, salmon in creamy mustard sauce, pan seared salmon with skin

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