Blackened Salmon Creamy Dijon Sauce

Blackened Salmon with Creamy Dijon Sauce is one of those go-to dinners that feels fancy but comes together fast. The salmon gets a beautifully crisp crust from bold spices, then you drizzle it with a tangy creamy Dijon sauce that brightens up every bite. This is my weeknight secret weapon when I want something impressive with minimal fuss.

This dish has saved dinnertime for me countless busy nights. My family cannot get enough of the richness of salmon plus the cool zip of Dijon it is always a hit at the table

Ingredients

• Salmon fillets choose center-cut for even cooking and fresher taste
• Olive oil helps the spices bind and promotes a perfect sear
• Paprika gives color and a smoky earthiness use sweet or smoked for extra depth
• Garlic powder enhances the savory flavor look for a fine even grind
• Onion powder brings subtle sweetness freshens the blend
• Dried thyme and oregano provide herbal backbone always check for freshness and strong aroma
• Cayenne pepper adds heat adjust based on your comfort or swap with extra paprika for less spice
• Salt and black pepper for balance opt for sea salt and freshly cracked pepper
• Mayonnaise creates the creamy sauce base go for a full-fat simple ingredient list
• Dijon mustard lends tanginess and sharp bite quality Dijon makes a difference here
• Lemon juice brightens up everything use freshly squeezed for best taste
• Honey offers a hint of sweetness can skip if you like it less sweet
• More garlic powder in the sauce ties flavors together use the same as in the salmon seasoning
• More salt and black pepper to taste taste as you mix so it is balanced

Step-by-Step Instructions

Prepare the Blackened Seasoning:

In a small bowl combine paprika garlic powder onion powder thyme oregano cayenne pepper salt and black pepper making sure the blend is evenly mixed with no lumps for consistent flavor across every bite

Season the Salmon:

Pat each salmon fillet dry thoroughly this is key for a perfect sear Drizzle olive oil evenly over both sides of every fillet then use your hands to press the spice mix onto all surfaces The spices should stick well for a bold crust

Cook the Salmon:

Heat a heavy skillet such as cast iron on medium-high until it is very hot Add the salmon fillets skin side down first and leave them untouched so the skin crisps after four to five minutes use a spatula to carefully flip and finish cooking until just cooked through with a crisp blackened exterior Test for doneness by gently pressing the fillet it should flake but still look moist inside

Make the Creamy Dijon Sauce:

Mix mayonnaise Dijon mustard lemon juice honey garlic powder salt and black pepper in a small bowl Stir until it becomes completely smooth and taste to see if you want to adjust any flavors You can make this ahead and let it chill to let the flavors mingle

Serve:

Transfer salmon to plates and immediately spoon a generous amount of the Dijon sauce over each piece Top with a sprinkle of fresh herbs or a wedge of lemon if you have them ready

Enjoy:

Pair with your favorite quick sides like roasted veggies warm rice or a crisp salad This meal really shines when everything comes to the table hot and the sauce is cool and creamy

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The rich flavor of the blackened crust always feels special in my kitchen I have a soft spot for Dijon mustard since it reminds me of big family dinners growing up that always seemed to feature a tangy mustard sauce over fish

Storage Tips

Store leftover salmon in an airtight container in the fridge for up to two days To enjoy again reheat on low heat in a skillet or in the oven loosely covered so the crust stays crisp The Dijon sauce should be stored separately and stirred before serving

Ingredient Substitutions

If you do not have salmon any firm fish like cod tilapia or steelhead trout works beautifully Greek yogurt can replace mayo in the sauce for a lighter twist If you like more smoke try smoked paprika instead of cayenne and paprika

Serving Suggestions

Serve this dish over fluffy rice with steamed broccoli or a fresh salad For something different try tucking the salmon into warm tortillas with crunchy cabbage for blackened salmon tacos with extra Dijon sauce drizzled on top

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Cultural and Historical Context

Blackening fish is a tradition that comes from Cajun and Creole roots where bold spices and hot pans were used to create deep flavor I love pairing this style of salmon with Dijon sauce which is inspired by classic French flavors bringing two great food traditions together in one fast weeknight dinner

Recipe FAQs

→ What is blackened salmon?

Blackened salmon refers to fish coated in a blend of spices, then cooked in a hot skillet until a crisp, flavorful crust forms.

→ How spicy is this dish?

It has a moderate kick from cayenne pepper, but you can adjust the amount to suit your taste.

→ Can I make the Dijon sauce ahead?

Yes, the creamy Dijon sauce can be prepared in advance and refrigerated for up to three days.

→ What sides go well with blackened salmon?

Roasted vegetables, rice, or a fresh salad pair well with these bold flavors and creamy sauce.

→ How do I know when the salmon is done?

The salmon is ready when it’s opaque throughout and flakes easily; an internal temperature of 145°F is ideal.