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The culinary world is filled with a myriad of dishes that not only tantalize the taste buds but also provide a feast for the senses. One such dish that has gained immense popularity in contemporary cooking is blackened salmon. This method of cooking, which originated in Louisiana, involves seasoning fish with a blend of spices and then searing it in a hot skillet until the exterior develops a beautifully charred crust. The result is a dish that is not only visually appealing but also bursts with bold flavors that excite the palate.
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Blackened Salmon with Creamy Dijon Sauce

Discover the bold flavors of Zesty Blackened Salmon with Creamy Dijon Delight. Perfect for any occasion, this dish features a spicy, charred crust that pairs wonderfully with a rich, tangy sauce. Learn about the essential ingredients, from omega-3 rich salmon to a delectable spice mix. Elevate your cooking game and impress your guests with this quick, nutritious recipe that's as delightful as it is easy to make. #BlackenedSalmon #CulinaryDelight #HealthyRecipes #CookingInspiration #SeafoodLovers #FlavorfulEats

Ingredients

4 salmon fillets

2 tablespoons smoked paprika

1 tablespoon cayenne pepper

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon dried thyme

1 teaspoon salt

1 teaspoon black pepper

3 tablespoons olive oil

1/2 cup heavy cream

2 tablespoons Dijon mustard

1 tablespoon lemon juice

Fresh parsley, chopped (for garnish)

Instructions

Prepare the spice mix: In a small bowl, combine smoked paprika, cayenne pepper, garlic powder, onion powder, dried thyme, salt, and black pepper. Mix until well combined.

    Season the salmon: Pat the salmon fillets dry with paper towels. Rub olive oil over each fillet, then generously coat both sides with the spice mix, pressing down to help it adhere.

      Heat the skillet: Preheat a cast-iron skillet or heavy skillet over medium-high heat. Let it get hot to achieve that signature blackened crust.

        Cook the salmon: Place the seasoned fillets in the hot skillet and cook for about 4-5 minutes on each side, or until nicely blackened and the fish flakes easily with a fork. Remove from the skillet and let rest for a few minutes.

          Make the creamy Dijon sauce: In the same skillet, reduce the heat to medium and add the heavy cream. Stir continuously as it warms up, scraping up any bits left from the salmon. Once simmering, whisk in Dijon mustard and lemon juice. Keep stirring until the sauce is smooth and slightly thickened, about 3-4 minutes.

            Serve: Plate the blackened salmon fillets and drizzle the creamy Dijon sauce on top. Garnish with freshly chopped parsley.

              Prep Time, Total Time, Servings: 10 mins | 25 mins | 4 servings