If you are searching for a dish that bursts with bold flavors and creamy indulgence, you’re going to love this Blackened Salmon with Creamy Dijon Sauce. It brings together perfectly seasoned, crispy-on-the-outside salmon with a tangy, silky sauce that complements every bite beautifully. Whether you’re cooking for a special occasion or a weeknight dinner, this recipe delivers a satisfying balance of spicy, smoky, and creamy that will quickly become a favorite in your recipe collection.

Blackened Salmon with Creamy Dijon Sauce Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe lies in its straightforward yet powerhouse ingredients. Each element is carefully chosen to build layers of flavor, from the aromatic spices that give the salmon its irresistible blackened crust to the luscious Dijon sauce that adds a refreshing creaminess. Here is everything you’ll need to create this memorable meal.

4 6 oz salmon fillets: Choose fresh, skin-on fillets if possible for maximum flavor and texture.

2 tablespoons paprika: Adds a smoky depth and rich color to the blackening spice mix.
1 teaspoon onion powder: Provides subtle sweetness and complexity without overpowering.

1 teaspoon garlic powder: Delivers that beloved savory punch essential for the blackened coating.
1 teaspoon dried thyme: Introduces a hint of earthiness that compliments the salmon beautifully.

1 teaspoon cayenne pepper: Provides heat; feel free to adjust to your spice preference.
1 teaspoon salt: Enhances all the spices and brings out the natural flavors.
1/2 teaspoon black pepper: Adds a gentle bite to balance the mix.

2 tablespoons olive oil: For cooking – ensures a perfect sear and prevents sticking.
1/2 cup sour cream: The base for the creamy Dijon sauce, lending tang and richness.
2 tablespoons Dijon mustard: This iconic mustard brings that sharp, zesty flavor the sauce is famous for.

1 tablespoon lemon juice: Brightens the sauce with fresh acidity for balance.
1 teaspoon honey: Balances the tangy elements with a touch of natural sweetness.
Salt and pepper to taste: Perfect for seasoning the sauce just right.

How to Make Blackened Salmon with Creamy Dijon Sauce

Step 1: Create the Spice Mix

Start by combining paprika, onion powder, garlic powder, dried thyme, cayenne pepper, salt, and black pepper in a small bowl. This spice blend is the foundation of the blackened flavor. The smoky paprika and fiery cayenne work together to create that signature crust, while the other spices balance it out perfectly.

Step 2: Prepare the Salmon

Make sure your salmon fillets are thoroughly patted dry; this helps the spice mix stick and ensures a crisp crust when cooking. Generously rub your spice mix all over the salmon, coating both sides evenly. This step guarantees every bite is bursting with flavor.

Step 3: Heat the Pan and Cook

Heat your olive oil in a cast iron skillet over medium-high heat until you see it shimmering but not smoking. The right pan temperature is crucial for that excellent sear. Place the salmon fillets in the skillet carefully, making sure not to overcrowd them, and cook for 4 to 5 minutes on each side. You want the salmon cooked through but still moist inside, with a beautifully blackened crust outside.

Step 4: Whisk Together the Creamy Dijon Sauce

While the salmon is sizzling away, prepare the sauce by whisking together sour cream, Dijon mustard, lemon juice, honey, and a pinch of salt and pepper in a separate bowl. This sauce is the perfect creamy counterpoint to the spicy, smoky salmon and can easily be adjusted to your taste.

Step 5: Rest and Serve

After cooking, transfer the salmon to a plate and let it rest for a minute. This brief pause allows the juices to redistribute, making the fillet tender and juicy. Serve hot, spooning the creamy Dijon sauce generously on top of each piece for a meal that looks as amazing as it tastes.

How to Serve Blackened Salmon with Creamy Dijon Sauce

Garnishes

Fresh herbs like chopped parsley or chives add a vibrant pop of green and a fresh note that contrasts beautifully with the rich sauce. A lemon wedge is also a fantastic finishing touch, offering a squeeze of brightness that lifts the whole dish.

Side Dishes

This blackened salmon pairs wonderfully with lightly steamed vegetables, fluffy rice, or a simple green salad. The creamy Dijon sauce’s tang allows the sides to stay light and fresh, balancing the dish perfectly. For something heartier, roasted potatoes or creamy mashed cauliflower work nicely too.

Creative Ways to Present

Try serving your Blackened Salmon with Creamy Dijon Sauce over a bed of quinoa or spiralized zucchini noodles for a colorful, health-conscious presentation. Alternatively, pile the salmon atop crunchy toasted bread or crackers for an elegant appetizer twist. No matter how you plate it, this dish never fails to impress.

Make Ahead and Storage

Storing Leftovers

Place any leftover salmon in an airtight container and store it in the refrigerator. It’s best enjoyed within two days for optimal freshness and flavor. Make sure to keep the creamy Dijon sauce separate to preserve its texture.

Freezing

While fresh salmon is ideal, you can freeze cooked blackened salmon wrapped tightly in foil or plastic wrap and then placed in a freezer-safe bag. Freeze for up to one month. Defrost overnight in the refrigerator before reheating gently.

Reheating

The best method to reheat blackened salmon is in a low oven (about 275°F) for 10-15 minutes to maintain moisture and avoid drying out the crust. Alternatively, a quick warm-up in the skillet over low heat works well. Reheat the sauce separately and drizzle over the salmon just before serving to keep its vibrant flavor and creaminess.

FAQs

Can I use other types of fish for this recipe?

Absolutely! While salmon is fantastic for blackening due to its rich flavor and firm texture, you can substitute with other sturdy fish like cod, mahi-mahi, or snapper. Just adjust cooking times as needed to avoid overcooking.

How spicy is the Blackened Salmon with Creamy Dijon Sauce?

The spice level is moderate and can easily be customized. The cayenne pepper provides a nice kick, but if you prefer mild flavors, reduce it or skip it altogether. The creamy Dijon sauce also helps balance the heat with its cool, tangy notes.

Can I make the creamy Dijon sauce dairy-free?

Yes! Substitute the sour cream with a dairy-free yogurt or a cashew cream to keep that luscious texture and tang. Make sure to taste and adjust seasoning since dairy-free alternatives vary in flavor.

What’s the best type of skillet for cooking blackened salmon?

A cast iron skillet is ideal because it retains heat evenly and helps create that classic blackened crust. If you don’t have cast iron, use a heavy-bottomed stainless steel pan for best results.

Is this recipe suitable for meal prepping?

Definitely. The salmon can be cooked ahead, and the sauce made in advance. Keep them separate until serving to maintain texture and taste. It’s a wonderful way to enjoy a gourmet meal even on busy days.

Final Thoughts

There’s something truly special about the combination of smoky, spicy blackened salmon paired with a silky, tangy creamy Dijon sauce. This recipe is simple yet impressive, perfect for bringing a little gourmet magic to your table any day of the week. I can’t wait for you to try making Blackened Salmon with Creamy Dijon Sauce at home—it’s sure to become a beloved staple you’ll return to time and time again.

Blackened Salmon with Creamy Dijon Sauce Recipe

★★★★★

5.1 from 16 reviews

Author: Noah
Total Time: 20 minutes

Yield: 4 servings 1x
Diet: Low Carb

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Description

This Blackened Salmon with Creamy Dijon Sauce recipe features perfectly seared salmon fillets coated in a bold, smoky spice blend, paired with a tangy and smooth Dijon mustard sauce. It’s a quick and flavorful dish ideal for a healthy weeknight dinner or a special occasion.

Instructions

Prepare the spice mix: In a small bowl, combine paprika, onion powder, garlic powder, dried thyme, cayenne pepper, salt, and black pepper. Mix well to create the blackening spice blend.

Season the salmon: Pat salmon fillets dry with paper towels. Generously rub the spice mix over both sides of each fillet, ensuring even coverage.
Heat the skillet: Place a cast iron skillet over medium-high heat and add olive oil. Heat until the oil is shimmering but not smoking.
Cook the salmon: Carefully lay the seasoned salmon fillets skin-side down (if skin-on) in the hot skillet. Cook for 4-5 minutes per side, or until a blackened crust forms and the fish is cooked through. Avoid overcrowding by cooking in batches as needed.

Make the creamy Dijon sauce: While the salmon cooks, whisk together sour cream, Dijon mustard, lemon juice, honey, salt, and pepper in a small bowl until smooth and well combined.
Rest the salmon: Remove the salmon from the skillet and let it rest for about one minute to allow juices to redistribute.
Serve: Plate the blackened salmon and top each fillet with a generous spoonful of the creamy Dijon sauce. Serve immediately for best flavor and texture.

Notes

Adjust cayenne pepper to control the heat level of the blackening spice mix.
Use a cast iron skillet for best blackening results, but a heavy-bottomed pan will work too.
Ensure the salmon is dry before applying the spice rub to maximize crust formation.

If cooking skin-on salmon, start skin-side down for crispiness.
This dish pairs well with steamed vegetables, rice, or a light salad.

Prep Time: 10 minutes

Cook Time: 10 minutes
Category: Main Course
Method: Pan-searing

Cuisine: American

Nutrition

Serving Size: 1 salmon fillet with sauce (approx. 6 oz salmon with 2 tbsp sauce)
Calories: 360 kcal

Sugar: 3 g
Sodium: 600 mg
Fat: 22 g

Saturated Fat: 5 g
Unsaturated Fat: 15 g
Trans Fat: 0 g

Carbohydrates: 5 g
Fiber: 1 g
Protein: 35 g

Cholesterol: 90 mg

Keywords: Blackened salmon, creamy Dijon sauce, spicy salmon recipe, pan-seared salmon, healthy salmon dish