Salmon Steaks With Dijon Sauce
Salmon steaks with a tangy Dijon sauce offer a perfect balance of richness and acidity. The broiled fish is topped with a creamy, mustard-infused mixture, making it an elegant yet simple dish suitable for weeknight dinners or special occasions. Bright lemon and dill flavors enhance the natural salmon taste.
Ingredients
Instructions
- Rub the surface of the salmon with lemon juice.
- Place the salmon steaks or fillets on a foil-lined baking dish or broiler pan without a track.
- Cut the butter into pea-sized pieces and dot the top of the salmon.
- Broil the salmon for 5 minutes.
- Combine sour cream, mayonnaise, Dijon mustard, and dill or tarragon to make the sauce.
- Spread the sauce on the broiled salmon steaks or fillets; do not turn the salmon.
- Broil an additional 2 to 3 minutes to brown the top.
Tips & Substitutions
For perfectly cooked salmon, ensure it’s not overcooked; it should flake easily with a fork. If you don't have dill or tarragon, fresh parsley or chives can be used as a substitute. For a lighter sauce, you can replace sour cream with Greek yogurt. If you prefer a different flavor profile, try adding a splash of white wine to the sauce.
Serving Suggestions
Serve the salmon steaks with a fresh salad or alongside roasted vegetables for a light meal. This dish pairs beautifully with a side of steamed asparagus or quinoa. For a heartier option, consider serving with garlic mashed potatoes. Browse more American recipes to complement your meal.
Storage & Reheating
Store any leftover salmon in an airtight container in the refrigerator for up to two days. To reheat, place the salmon in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through. Avoid microwaving to prevent drying it out.
Nutrition & Diet Analysis (per serving)
Each serving of Salmon Steaks With Dijon Sauce contains roughly 234 calories, with 5g protein, 18g carbohydrates, and 16g fat. It is a good source of protein (10% of the Daily Value) and calcium (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon; just ensure it's fully thawed before cooking. Thaw it in the refrigerator overnight or place it in a sealed bag and submerge it in cold water for quicker thawing.
What can I use instead of mayonnaise?
If you’d like to avoid mayonnaise, you can substitute it with additional sour cream or use a vegan mayo alternative. Greek yogurt can also work well to maintain creaminess while reducing calories.
How do I know when the salmon is done?
Salmon is done when it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork. Keep an eye on it while broiling to avoid overcooking, ensuring it remains moist and tender.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).