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
Scale
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.
