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.
Ingredients
Scale
Salmon and Spice Mix
- 4 salmon fillets (6 oz each)
- 2 tablespoons paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil (for cooking)
Creamy Dijon Sauce
- 1/2 cup sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon honey
- Salt and pepper to taste
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
