This blackened salmon dish is bursting with flavor! The fish is perfectly seasoned and cooked until crispy on the outside and tender inside. The creamy Dijon sauce adds a tangy touch that’s simply delightful.
Honestly, this meal makes me feel like a chef every time I whip it up! I love pairing it with some veggies or a light salad. It’s quick, easy, and always impresses at dinner! 😄
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are best for this recipe. If you can’t find them, try using trout or another firm white fish like cod. Frozen salmon works too—just make sure to thaw it properly before cooking.
Paprika: Regular paprika adds great color and flavor. For a bit more kick, you can use smoked paprika, which enhances that rich, smoky flavor. If you don’t have paprika, a mix of cayenne and chili powder could work as a substitute.
Cayenne Pepper: This adds heat to the dish. If you prefer milder flavors, you can skip it or reduce the amount. For a different spice kick, try crushed red pepper flakes instead!
Heavy Cream: This creamy sauce gets its richness from heavy cream. If you’re looking for a lighter version, you can replace it with half and half or coconut cream for a dairy-free option.
Dijon Mustard: The star of the sauce! If you don’t have Dijon, regular mustard can work, but it will change the flavor. Whole grain mustard adds texture and another layer of flavor, so I like to add it if I have it on hand.
How Can I Get the Salmon Perfectly Blackened?
Achieving that perfect blackened crust is all about technique! Here’s how to make sure your salmon comes out flavorful and crispy:
- Pat your salmon dry before seasoning. This helps the seasoning stick and promotes a nice sear.
- Ensure your skillet is hot enough. A heavy skillet, especially cast iron, retains heat well. Don’t add the salmon until the oil is shimmering!
- Cook for about 3-4 minutes per side. Avoid flipping too soon—wait for that dark crust to form before turning.
- If the salmon sticks to the pan, it’s not ready to flip yet. Give it a bit more time.
Following these steps will help you get that amazing blackened effect that’s both tasty and visually appealing!
Blackened Salmon With Creamy Dijon Sauce
Ingredients You’ll Need:
For the Blackened Salmon:
- 4 salmon fillets (6 oz each), skin removed
- 1 tablespoon paprika
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 2 tablespoons olive oil or butter
For the Creamy Dijon Sauce:
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon whole grain mustard (optional for texture)
- 1 teaspoon lemon juice
- Salt and freshly ground black pepper, to taste
- 1 tablespoon chopped fresh parsley (optional)
How Much Time Will You Need?
This delicious dish takes about 10 minutes to prepare and another 10-12 minutes to cook, making a total time of about 20-25 minutes. It’s a quick yet impressive meal that’s perfect for any night of the week!
Step-by-Step Instructions:
1. Prepare the Blackened Seasoning:
In a small bowl, combine the paprika, black pepper, salt, garlic powder, onion powder, thyme, oregano, and cayenne pepper. Mix well until all the spices are evenly blended together.
2. Season the Salmon:
Pat the salmon fillets dry with paper towels to remove excess moisture. Evenly coat each fillet on all sides with the blackened seasoning mixture. Press the seasoning lightly onto the fish so it adheres well.
3. Cook the Salmon:
Heat olive oil or butter in a heavy skillet (preferably cast iron) over medium-high heat until it’s shimmering. Carefully add the seasoned salmon fillets to the skillet. Cook for about 3-4 minutes on each side, depending on the thickness, until a dark crust forms and the fish is just cooked through. Remove the salmon from the skillet and set it aside, keeping it warm.
4. Make the Creamy Dijon Sauce:
In the same skillet, reduce the heat to medium. Add the butter and minced garlic; sauté for about 30 seconds or until fragrant. Then, pour in the heavy cream and stir diligently, scraping up any browned bits from the bottom of the pan for added flavor.
5. Add Mustard and Lemon:
Whisk in the Dijon mustard, whole grain mustard (if you’re using it), and lemon juice. Allow the sauce to simmer gently for about 2-3 minutes until it slightly thickens. Taste and season with salt and freshly ground black pepper as needed.
6. Serve:
Place the cooked blackened salmon fillets on serving plates. Generously spoon the creamy Dijon sauce over each piece of salmon. If desired, garnish with a sprinkle of chopped parsley. Pair with your favorite sides like steamed asparagus, fluffy rice, or roasted vegetables for a complete meal.
Enjoy your perfectly blackened salmon with a luscious creamy Dijon sauce! It’s sure to be a hit at your dinner table!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon, but be sure to thaw it completely before cooking. The best way to thaw salmon is to place it in the refrigerator overnight. You can also quickly thaw it by sealing it in a plastic bag and submerging it in cold water for about 30 minutes.
Can I Make the Creamy Dijon Sauce Ahead of Time?
Absolutely! You can make the creamy Dijon sauce in advance and store it in the refrigerator for up to 3 days. Just reheat it gently on the stove over low heat when you’re ready to serve.
How to Store Leftovers?
Store any leftover blackened salmon and sauce in an airtight container in the refrigerator for up to 2 days. To reheat, place the salmon in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through. You can add a splash of cream to the sauce if it’s thickened during storage.
What Sides Pair Well with Blackened Salmon?
This dish pairs wonderfully with sides like steamed asparagus, roasted vegetables, or a light salad. For a heartier option, you can also serve it with rice or quinoa to soak up the creamy sauce.