Salmon with Dijon Cream Sauce Recipe - Allrecipes.com
Salmon with Dijon Cream Sauce Recipe
  • READY IN ABOUT hrs

Salmon with Dijon Cream Sauce

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"Try this easy to make and great tasting recipe. The delicious sauce can be used on many different foods."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    50 mins
  • READY IN

    1 hr 10 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
  2. Arrange salmon in the prepared baking dish. Evenly coat with sour cream. Season with white pepper and dill.
  3. Bake in the preheated oven 30 minutes, or until fish is easily flaked with a fork.
  4. In a small saucepan over medium heat, mix the wine and shallot, and bring to a boil. Reduce heat, and simmer 10 minutes, until liquid is reduced by about 2 tablespoons.
  5. In a small bowl, thoroughly blend the half-and-half and flour, and stir into the wine mixture. Return the mixture to a boil, stirring constantly. Reduce heat, and continue to cook and stir until thickened.
  6. Remove the wine and cream mixture from heat, and mix in the Dijon mustard. Pour evenly over the salmon to serve.
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Reviews More Reviews

Most Helpful Positive Review
May 06, 2003

This was very good! However, next time I'll use slightly less flour. My "sauce" turned into an extremely thick paste which could not be poured over the salmon, it had to be spread on! Otherwise, the flavor was delicious!

 
Most Helpful Critical Review
Nov 25, 2014

There is so much missing in this sauce - it is very plain.

 

36 Ratings

Mar 06, 2004

Troy Kilborn, this was absolutely fabulous!! Since I was serving rice on the side, I doubled the sauce (except the flour, used only 1/3 cup), and added just a slight pinch of salt. The wonderful sauce and the sour cream on the salmon surface, take away any fishy or strong flavor. Made this for the first time, today, and served it to friends. You received RAVE reviews. It's such simple elegance. Served with rice, fresh asparagus and rolls, and additional Chardonnay to drink, it was a totally delicious dinner. Thank you very much for sharing this wonderful recipe! Do you have any more like this up your sleeve?

 
Jan 26, 2006

I absolutely love this recipe. The salmon stays very moist and the sauce tastes great. I can see where the sauce could become too thick, but I kept a close eye on it and varied the flour as I went. Very easy to prepare. Would be great for any occasion. Thanks.

 
Nov 16, 2006

I did like this recipe, the salmon was flaky and not dry, the sauce went beautifully over the fish. I did a little different with the sauce, I sweated the shallots in 1 tbsp. butter, then wine. Reduced wine/butter/shallot mixture to about 2 tbsp. I added 3 tbsp. flour, made a roux, followed by half & half and a bit of water until the sauce is a bit thin and creamy.

 
Sep 11, 2003

Good but a little bland. Cream sauce got way too thick while cooking, perhaps I overheated it. Husband loved the recipe and kids ate it so I will make again.

 
Jan 06, 2004

Fantastic!!! I made this recipe when we had company coming over. Everyone raved and even the kids loved it. I did omit the flour in the sauce and added 1 Tbsp. dill to the sauce. I served this with new potatoes and fresh green beans! This recipe is a keeper!!! Thanks!

 
Jul 12, 2007

I'm glad I didn't pour this dreadful sauce over the expensive salmon before tasting it. I didn't make any changes so therefore was faced with this extremely thick tastleless sauce. I had to add more cream, wine, dijon, onion salt, garlic, pepper but nothing helped. Way too much flour. I used sockeye fillets and 30 minutes would have been far too long at that temperature. There are far better salmon recipes on this site. My husband & daughter didn't like it either.

 

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Nutrition

  • Calories
  • 387 kcal
  • 19%
  • Carbohydrates
  • 8.9 g
  • 3%
  • Cholesterol
  • 117 mg
  • 39%
  • Fat
  • 21.7 g
  • 33%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 34.8 g
  • 70%
  • Sodium
  • 162 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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