Salmon with Garlic Breadcrumbs and Dijon Cream Sauce


  • 4 skin on salmon fillets, about 4-6 oz each
  • 2 tbs extra virgin olive oil
  • 1 cup panko bread crumbs
  • 2 tbs unsalted butter
  • 4-6 cloves garlic, minced
  • 1 large shallot, peeled and minced
  • 1/4 cup dry white wine
  • 3/4 cup canned evaporated milk
  • 2 tbs Dijon mustard
  • 1 tbs dried sage
  • kosher salt and black pepper to taste
  • Season the salmon with salt and pepper.
  • In a large skillet over medium high heat, add the olive oil.
  • Place the salmon skin side down in the pan and cook for about 6 minutes or until the skin is crispy.
  • Flip and continue to cook for another 2-3 minutes until golden.
  • While salmon is cooking, prepare the bread crumbs.
  • Melt 1 tbs butter in a small pan over medium heat, then ad 3/4 of the minced garlic and cook for 1 minute.
  • Stir in the bread crumbs and cook until golden. Set aside.
  • Remove salmon from pan and tent with foil to keep warm.
  • In the same pan melt the remaining butter until foaming.
  • Add the shallot, and remaining garlic, stir to combine, then slowly add the white wine.
  • Cook the mixture for about 3 minutes until it starts to bubble and reduce, then whisk in the Dijon and milk.
  • Reduce heat to low and continue whisking until sauce thickens.
  • Add sage, then season to taste with salt and pepper.
  • Serve salmon drizzled with sauce and topped with the garlic breadcrumbs.

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