If you’re craving a dish that bursts with bold flavors yet feels effortlessly elegant, the Blackened Salmon with Creamy Dijon Sauce Recipe is exactly what you need. This recipe brings together perfectly seared salmon fillets, crusted with a smoky, spicy blend of herbs and spices, paired beautifully with a velvety, tangy Dijon sauce that adds just the right amount of creaminess. Whether you’re cooking for a weeknight dinner or impressing guests, this dish promises a satisfying and vibrant meal that feels special but is surprisingly simple to prepare.
Ingredients You’ll Need
Gathering fresh, straightforward ingredients is key to achieving the rich flavors and gorgeous texture of this dish. Each component plays a vital role from seasoning the salmon to creating that luscious sauce that ties everything together perfectly.
- Salmon fillets: Fresh salmon is the star, offering a tender, flaky texture and plenty of natural richness.
- Olive oil: Helps create the perfect crust on the salmon while keeping it moist inside.
- Paprika: Adds a smoky sweetness and vibrant color that’s essential for that classic blackened taste.
- Garlic powder: Brings a warm, aromatic depth to the spice rub and sauce.
- Onion powder: A subtle layer of savory sweetness to complement the spices.
- Dried thyme and oregano: These herbs contribute an earthy, fragrant complexity that balances the heat.
- Cayenne pepper: Provides the fiery kick that makes the seasoning stand out—adjustable to your spice preference.
- Salt and black pepper: Essential seasonings that enhance all the other flavors perfectly.
- Mayonnaise: The base for the creamy Dijon sauce, adding richness and smooth texture.
- Dijon mustard: Gives a tangy punch and depth to the sauce, perfectly cutting through the spice.
- Lemon juice: Adds brightness and a touch of acidity to balance the richness.
- Honey: (optional) Just a hint of sweetness to mellow the tang and spice.
How to Make Blackened Salmon with Creamy Dijon Sauce Recipe
Step 1: Prepare the Blackening Seasoning
Start by mixing paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, and black pepper in a small bowl. This spice blend is the heart of the dish and will give your salmon that signature blackened crust full of flavor and color.
Step 2: Season the Salmon
Pat the salmon fillets dry with paper towels to ensure the seasoning sticks well and the crust crisps up nicely. Drizzle olive oil over each fillet, then generously rub the blackening seasoning all over the salmon, pressing it in so it adheres perfectly.
Step 3: Cook the Salmon
Heat a large skillet over medium-high heat and add a tablespoon of olive oil. When hot, place the fillets skin-side up and sear for about 4 to 5 minutes, until the edges look beautifully crisp. Flip and cook the other side for another 4 to 5 minutes until the salmon is cooked through but still moist inside.
Step 4: Make the Creamy Dijon Sauce
While the salmon cooks, whisk together mayonnaise, Dijon mustard, lemon juice, garlic powder, honey (if using), and a pinch of salt and black pepper in a small bowl. This sauce is creamy with a zesty kick, perfectly complementing the spicy blackened salmon.
Step 5: Serve
Plate the salmon and generously spoon the creamy Dijon sauce on top or alongside. The contrast between the smoky crust and the smooth, tangy sauce is what makes this Blackened Salmon with Creamy Dijon Sauce Recipe such a crowd-pleaser.
How to Serve Blackened Salmon with Creamy Dijon Sauce Recipe
Garnishes
Fresh herbs like parsley or chives add a pop of green and a fresh aroma that contrasts beautifully with the bold seasoning. A lemon wedge on the side brightens each bite and allows your guests to customize the acidity to their liking.
Side Dishes
Pair this salmon with light, fresh sides such as roasted asparagus, steamed green beans, or a crisp garden salad. Creamy mashed potatoes or a buttery risotto also work wonderfully to complement the bold flavors and add comforting textures to the meal.
Creative Ways to Present
For an elegant touch, serve the salmon on a bed of quinoa or wild rice, drizzling the creamy Dijon sauce artistically across the plate. You can also serve it family-style with sauce in a small bowl for dipping, encouraging everyone to savor each bite their own way.
Make Ahead and Storage
Storing Leftovers
Store any leftover salmon and sauce separately in airtight containers in the refrigerator for up to 3 days. Keeping the sauce apart helps prevent it from losing its creamy texture.
Freezing
While fresh is best, you can freeze cooked salmon fillets wrapped tightly in plastic wrap and placed in a freezer-safe bag for up to 2 months. The sauce doesn’t freeze well, so prepare it fresh when you’re ready to eat.
Reheating
Reheat the salmon gently in a low oven (about 275°F or 135°C) for 10-15 minutes to avoid drying it out. You can serve with fresh creamy Dijon sauce or stir the sauce slightly before spooning it over the warmed salmon.
FAQs
Can I use frozen salmon for this recipe?
Absolutely! Just make sure to thaw the salmon completely and pat it dry before seasoning. This helps the spices stick better and ensures even cooking.
How spicy is the blackening seasoning?
The cayenne pepper adds a nice kick, but you can easily adjust the amount to suit your heat tolerance. For a milder taste, reduce or omit the cayenne.
Is the creamy Dijon sauce dairy-free?
Yes, this sauce is made without dairy, relying on mayonnaise and mustard for creaminess, which makes it a great option for those avoiding dairy products.
Can I grill the salmon instead of using a skillet?
Definitely! Grilling imparts a lovely smoky flavor. Just be sure to oil the grill grates well and monitor the cooking time to avoid overcooking.
What other fish can I use instead of salmon?
This seasoning and sauce work wonderfully with other firm fish like cod, mahi-mahi, or swordfish. Just adjust cooking times accordingly based on thickness.
Final Thoughts
I genuinely think this Blackened Salmon with Creamy Dijon Sauce Recipe will become one of your go-to dishes, whether you’re cooking for family or impressing friends. It’s a perfect balance of spicy, smoky, and creamy flavors wrapped around the naturally rich salmon. Give it a try, and enjoy every delicious, vibrant bite!
Print
Blackened Salmon with Creamy Dijon Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American, Cajun
- Diet: Low Salt
Description
This Blackened Salmon recipe features perfectly spiced salmon fillets cooked to a smoky, flavorful finish, paired with a rich and tangy creamy Dijon sauce. It’s an easy and delicious dish that brings a bold Cajun-inspired taste with a smooth, creamy dressing to balance the spices, perfect for a quick and elegant dinner.
Ingredients
Blackened Salmon
- 4 salmon fillets (6 oz each)
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (adjust to heat preference)
- Salt and black pepper to taste
Creamy Dijon Sauce
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon honey (optional for a touch of sweetness)
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Prepare the Blackening Spice: In a small bowl, thoroughly combine paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, salt, and black pepper. This blend will coat the salmon for that signature blackened flavor.
- Season the Salmon: Pat the salmon fillets dry with paper towels, then rub olive oil evenly on both sides. Generously coat each fillet with the prepared blackening spice mixture, pressing it gently into the flesh to adhere well.
- Cook the Salmon: Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Add the salmon fillets skin-side down if the skin is on, and sear for about 4-5 minutes without moving to develop a dark crust. Flip and cook the other side for an additional 3-5 minutes or until the salmon is cooked through and flakes easily.
- Make the Creamy Dijon Sauce: While the salmon cooks, whisk together mayonnaise, Dijon mustard, lemon juice, honey (if using), garlic powder, salt, and black pepper in a small bowl until smooth and creamy. Adjust seasoning to taste.
- Serve: Transfer the blackened salmon to plates and spoon the creamy Dijon sauce over the top or serve it on the side for dipping. Enjoy immediately for the best flavor and texture.
Notes
- Adjust cayenne pepper in the spice mix to control the heat level.
- Using a cast-iron skillet enhances the blackening effect for the salmon.
- If skin-on salmon is used, searing skin-side down first prevents sticking.
- The creamy Dijon sauce can be made ahead and refrigerated for up to 2 days.
- Serve with steamed vegetables or a fresh salad for a complete meal.
