Print

Blackened Salmon with Creamy Dijon Sauce

Blackened Salmon with Creamy Dijon Sauce
Print Recipe

Blackened Salmon with Creamy Dijon Sauce is a quick and easy gourmet meal that balances bold, smoky spices with a rich and tangy sauce. Featuring wild-caught salmon rubbed with a fragrant blackening spice blend and seared to perfection, this dish is topped with a luscious blend of heavy cream, Dijon mustard, garlic, and fresh lemon juice. Perfect for weeknights or impressing guests, this flavorful and nutrient-rich recipe comes together in under 30 minutes and pairs beautifully with a variety of sides.

Ingredients

Scale

Salmon and Spice Mix

  • 4 fresh salmon fillets (wild-caught preferred, about 6 ounces each)
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 2 tablespoons butter or oil (for searing)

Creamy Dijon Sauce

  • 1/2 cup heavy cream
  • 2 tablespoons Dijon mustard
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice

Garnish and Seasoning

  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste

Instructions

  1. Prepare the Blackening Spice: Mix paprika, cayenne pepper, garlic powder, onion powder, dried thyme, salt, and black pepper in a small bowl to create the flavorful blackening spice mix that will give your salmon a bold, smoky crust.
  2. Season the Salmon: Pat the salmon fillets dry with paper towels. Generously rub each fillet on all sides with the blackening spice mixture, ensuring even coverage for maximum flavor.
  3. Sear the Salmon: Heat butter or oil in a heavy skillet over medium-high heat until shimmering. Add salmon fillets skin-side down if the skin is on. Cook for 3-4 minutes per side until the crust is deeply charred and the salmon is just cooked through. Remove the salmon from the pan and keep warm.
  4. Make the Creamy Dijon Sauce: Reduce the heat to medium, add minced garlic to the same pan, and sauté briefly until fragrant. Pour in the heavy cream and whisk in Dijon mustard and fresh lemon juice. Cook gently for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
  5. Serve: Plate the salmon fillets and spoon the creamy Dijon sauce generously over the top. Garnish with fresh parsley to add a bright, herbaceous finish.

Notes

  • Use freshly ground and high-quality spices for the best flavor in your blackening seasoning.
  • Do not overcrowd the pan when searing; cook the salmon in batches if necessary to ensure a proper crust forms.
  • Patting the salmon dry before seasoning helps the spice adhere better and prevents sogginess.
  • Maintain medium-high heat during searing to avoid burning the spices while achieving a crisp crust.
  • If the sauce becomes too thick, add a splash of water or broth to loosen it to your preferred consistency.

Nutrition

Keywords: blackened salmon, creamy dijon sauce, easy salmon recipe, gluten free seafood, quick dinner, healthy salmon recipe, spicy salmon, weeknight meal

Find it online: https://linacorner.com/blackened-salmon-with-creamy-dijon-sauce/