Blackened Salmon with Creamy Dijon Sauce
Blackened salmon is a bold and flavorful dish featuring salmon fillets coated in a mix of spices and seared to create a crispy, smoky crust. Paired with a rich, creamy Dijon sauce, this meal combines the perfect balance of heat, tang, and creaminess. It’s quick, easy, and makes for an impressive yet simple dinner. Perfect for a healthy weeknight meal or special occasion!
Ingredients
For the Blackened Salmon:
4 salmon fillets (6 oz each)
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper (adjust to taste)
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil (for searing)
For the Creamy Dijon Sauce:
1/4 cup Dijon mustard
1/2 cup heavy cream
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon honey (optional, for a touch of sweetness)
Salt and pepper to taste
Fresh parsley (optional, for garnish)
Instructions
Step 1: Prepare the Blackened Seasoning
1. In a small bowl, mix together paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, and black pepper. This will be the seasoning for the salmon.
Step 2: Coat the Salmon
1. Pat the salmon fillets dry with paper towels.
2. Drizzle the fillets with olive oil, then rub the seasoning mixture all over the fillets, pressing gently to ensure it adheres to the fish.
Step 3: Cook the Salmon
1. Heat a large skillet (preferably cast iron) over medium-high heat. Add the olive oil and let it get hot (but not smoking).
2. Add the salmon fillets to the skillet, skin-side down (if the skin is on), and cook for 3-4 minutes on the first side, until a blackened crust forms.
3. Flip the fillets carefully and cook for an additional 2-4 minutes, depending on your desired level of doneness. The salmon should be opaque and flake easily with a fork.
Step 4: Make the Creamy Dijon Sauce
1. In a small saucepan, heat 1 tablespoon of olive oil (or butter) over medium heat.
2. Add the Dijon mustard and stir for 1 minute to lightly cook it and enhance its flavor.
3. Add the heavy cream and stir to combine. Bring the mixture to a simmer and cook for 2-3 minutes until it thickens.
4. Stir in the lemon juice, honey (if using), and salt and pepper to taste. Adjust the seasoning if needed.
5. Remove from heat once the sauce has reached a creamy consistency.
Step 5: Serve
1. Place the blackened salmon fillets on serving plates.
2. Drizzle the creamy Dijon sauce over the top of the salmon or serve it on the side.
3. Garnish with freshly chopped parsley, if desired, and serve with your favorite side dishes like roasted vegetables, rice, or a fresh salad.
Nutritional Information
(Per Serving – 1 Fillet with Sauce)
Calories: 380
Protein: 34g
Carbohydrates: 4g
Fat: 27g
Fiber: 1g
Sodium: 680mg
Sugars: 1g
Notes & Tips
Salmon Variations: You can substitute the salmon with other firm fish like trout or sea bass if preferred.
Adjusting Spice Levels: To reduce the heat, use less cayenne pepper or omit it entirely.
Non-Dairy Version: Use coconut cream or a dairy-free cream substitute in place of heavy cream to make this recipe dairy-free.
Serving Ideas: This dish pairs well with roasted vegetables, quinoa, mashed potatoes, or a light green salad.
Make-Ahead Tip: You can prepare the creamy Dijon sauce ahead of time and store it in the refrigerator for up to 3 days. Reheat it gently before serving.
Leftovers: Leftover salmon can be flaked into salads, pasta, or served on sandwiches.
Enjoy this Blackened Salmon with Creamy Dijon Sauce! It’s a perfect combination of bold flavors and richness.