Description
This Blackened Salmon with Creamy Dijon Sauce is a quick and flavorful dish perfect for a healthy weeknight dinner. The salmon is seasoned with a bold blend of spices and seared to create a crispy, blackened crust, while the creamy Dijon sauce adds a tangy, smooth finish. Ready in just 20 minutes, it serves four and pairs wonderfully with steamed vegetables or a fresh salad.
Ingredients
Scale
Salmon and Seasoning
- 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 spice mix: In a small bowl, combine paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, salt, and black pepper. Mix well to create the blackening seasoning.
- Season the salmon: Pat the salmon fillets dry with paper towels. Rub both sides of each fillet generously with olive oil, then coat with the prepared blackening seasoning, pressing gently to adhere the spices.
- Cook the salmon: Heat a heavy skillet or cast-iron pan over medium-high heat until hot. Place the salmon fillets skin-side down (if skin-on) in the pan. Cook for about 4-5 minutes per side, or until the fish is cooked through and has a blackened crust. Adjust cooking time depending on thickness.
- Make the creamy Dijon sauce: In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, honey (if using), garlic powder, salt, and black pepper until smooth and well combined.
- Serve: Plate the blackened salmon fillets and spoon the creamy Dijon sauce over the top or serve on the side. Enjoy immediately with your choice of sides.
Notes
- Adjust the cayenne pepper to control the heat level in the blackening seasoning.
- Use a cast iron skillet if possible for the best blackening crust.
- If you prefer a lighter sauce, substitute mayonnaise with Greek yogurt.
- Check for doneness by ensuring the salmon flakes easily with a fork and is opaque in the center.
- Leftover sauce can be refrigerated in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
