5 Ingredient Salmon In A Mustard & Honey Cream Sauce - cooking recipe

Ingredients

4 (6 ounce) salmon fillets
salt
pepper
Sauce
1 cup heavy cream (half and half or milk do not work well for this recipe)
1 tablespoon honey
4 tablespoons Dijon mustard (I love to use a mix of stone ground and dijon if you have both, but it is not necessary)
1 teaspoon fresh dill, fine minced

Preparation

Salmon -- First thing is to remove the salmon from the refrigerator so it can come to room temperature, or take the chill off. I leave the skin on mine, or you or your seafood counter guy (fish monger) can remove the skin if you want. I place a piece of foil on a baking sheet and spray with a non stick spray or you can spray with olive oil too. Place the fish on the foil and season well with salt and pepper.
Sauce -- As the salmon is coming to room temp, start the sauce. In a small sauce pan on medium high heat, add the cream, honey, and mustard and whisk well to combine everything. Bring it to a light boil and then reduce to medium low and simmer for approximately 7-10 minutes. Make sure to stir the sauce as it comes to a light boil and once the heat is turned down, stir a couple more times. The cream will naturally reduce and thicken.
Salmon -- As I mentioned, I like to broil this, but you can also bake the salmon or grill it. Use what method you feel most comfortable with. I use the second shelf for broiling; and the salmon will take anywhere from 8-15 minutes, depending on the thickness of the salmon.
Serve -- Add the fresh dill to the mustard sauce right before serving and drizzle over the salmon. ENJOY!