Blackened Salmon with Creamy Dijon Sauce

A bold and flavorful main dish ready in just 20 minutes, this Blackened Salmon with Creamy Dijon Sauce is perfect for a weeknight dinner or special occasion. The salmon is coated in a smoky, spicy seasoning and seared to crispy perfection, then finished with a smooth, tangy Dijon cream sauce. Serve with rice, roasted vegetables, or a crisp salad for a complete and satisfying meal.

Total Time: 20 minutes
Yield: 4 servings

Ingredients

For the Blackened Salmon:

• 4 salmon fillets (about 6 oz each)
• 2 tablespoons olive oil
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ teaspoon cayenne pepper (adjust to taste)
• Salt and black pepper, to taste

For the Creamy Dijon Sauce:

• ½ cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon honey (optional)
• ½ teaspoon garlic powder
• Salt and black pepper, to taste

Instructions

1. Prepare the Blackened Seasoning:
   In a small bowl, combine paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, and black pepper. Stir well to mix.
2. Season the Salmon:
   Pat salmon fillets dry with paper towels. Drizzle with olive oil on both sides, then rub each fillet thoroughly with the blackened seasoning mixture, pressing lightly to help it adhere.
3. Cook the Salmon:
   Heat a large skillet (preferably cast iron) over medium-high heat. Once hot, add the salmon fillets skin-side down. Cook for 4–5 minutes per side, or until the salmon is cooked through and has a crisp, blackened crust. Internal temperature should reach 145°F (63°C).
4. Make the Creamy Dijon Sauce:
   While the salmon is cooking, whisk together the mayonnaise, Dijon mustard, lemon juice, honey (if using), garlic powder, salt, and pepper until smooth.
5. Serve:
   Transfer the salmon to serving plates. Spoon a generous amount of the creamy Dijon sauce over each fillet. Garnish with fresh herbs or lemon wedges, if desired. Serve immediately with your favorite sides.

Notes

• For an extra crispy finish, let the salmon cook skin-side down for the first 3 minutes undisturbed before flipping.
• Adjust cayenne to suit your spice level, or substitute with smoked paprika for a milder, smoky twist.
• The Dijon sauce can be prepared ahead of time and refrigerated for up to 3 days.
• Great served with roasted asparagus, garlic mashed potatoes, wild rice, or a green salad.

Nutrition Information

Per serving (1 salmon fillet with sauce):
Calories: 350 | Protein: 32g | Fat: 24g | Saturated Fat: 3g | Unsaturated Fat: 19g
Carbohydrates: 4g | Fiber: 1g | Sugar: 2g | Cholesterol: 90mg | Sodium: 720mg

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