Description
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.
Ingredients
For the Blackened Salmon:
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4 salmon fillets (about 6 oz each)
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2 tablespoons olive oil
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1 tablespoon paprika
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon dried thyme
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1 teaspoon dried oregano
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½ teaspoon cayenne pepper (adjust to taste)
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Salt and black pepper, to taste
For the Creamy Dijon Sauce:
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½ cup mayonnaise
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1 tablespoon Dijon mustard
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1 tablespoon lemon juice
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1 teaspoon honey (optional)
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½ teaspoon garlic powder
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Salt and black pepper, to taste
Instructions
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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. -
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. -
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). -
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.
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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
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For an extra crispy finish, let the salmon cook skin-side down for the first 3 minutes undisturbed before flipping.
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Adjust cayenne to suit your spice level, or substitute with smoked paprika for a milder, smoky twist.
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The Dijon sauce can be prepared ahead of time and refrigerated for up to 3 days.
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Great served with roasted asparagus, garlic mashed potatoes, wild rice, or a green salad.