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Smoky Blackened Salmon, Creamy Dijon

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  • Author: Chef AI
  • Prep Time: 15 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 30 Minutes
  • Yield: 4 Servings 1x
  • Category: Dinner

Description

Blackened Salmon with Creamy Dijon Sauce brings rich flavor and tender fish to your table. A quick, satisfying meal that feels special, even on a weeknight.

Ingredients

Scale
  • Salmon & Main Sauce Essentials:
  • 4 (6 oz) salmon fillets, skin-on or off
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • Homemade Blackening Spice Blend:
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper (adjust to taste)
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Creamy Dijon Sauce Elements:
  • 1/2 cup heavy cream
  • 2 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • Finishing Touch:
  • 2 tbsp fresh parsley, chopped

Instructions

  1. Step 1: Prep Your Blackened Salmon: First things first, pat those salmon fillets super dry with paper towels. This is a critical step, honestly, because a dry surface means a crispy crust. Then, in a small bowl, mix together all your blackening spices: the paprika, garlic powder, onion powder, cayenne, thyme, oregano, salt, and pepper. It should smell wonderfully earthy and a little spicy. Now, generously coat both sides of each salmon fillet with this spice blend. Don’t be shy! I always make sure every inch is covered; you want that beautiful, blackened crust. This is where the magic starts to happen.
  2. Step 2: Get That Skillet Sizzling: Place a heavy-bottomed skillet – cast iron is my absolute favorite for this – over medium-high heat. Let it get seriously hot, almost smoking. This is crucial for achieving that authentic blackened crust. Once hot, add a tablespoon of olive oil, swirling to coat the pan. You should see a slight shimmer. Carefully place the seasoned salmon fillets, skin-side down if applicable, into the hot skillet. You’ll hear that satisfying sizzle right away, and the kitchen will start filling with that amazing spicy aroma. Don’t overcrowd the pan; cook in batches if you need to, trust me on this.
  3. Step 3: Flip & Finish Your Blackened Salmon: Let the salmon cook undisturbed for about 3-4 minutes on the first side. This is where that incredible blackened crust forms. Resist the urge to peek or move it! Once it’s deeply browned and crispy, carefully flip the fillets. I always hold my breath a little during this part, hoping for that perfect crust. Cook for another 3-5 minutes, depending on the thickness of your salmon and your desired doneness. The fish should flake easily with a fork when it’s done. Transfer the cooked salmon to a plate and set it aside; it’s time for the creamy Dijon sauce!
  4. Step 4: Start the Creamy Dijon Sauce: Using the same skillet (don’t clean it, those bits of flavor are gold!), reduce the heat to medium-low. Add the unsalted butter and let it melt. Once melted, pour in the heavy cream. Stir it gently, letting it warm through. This is where the sauce starts to come alive, becoming rich and inviting. I love how the butter and cream come together, softening the edges of the lingering spice. Keep stirring to prevent scorching; a gentle simmer is what you’re aiming for here.
  5. Step 5: Finish Your Creamy Dijon Sauce: Now for the star of the show! Whisk in the Dijon mustard until it’s completely smooth and incorporated into the cream. The sauce will thicken slightly and take on that lovely tangy, mustardy aroma. Squeeze in the fresh lemon juice – this brightens the whole sauce and cuts through the richness, balancing the flavors beautifully. Taste and adjust seasoning if needed; sometimes I add a tiny pinch more salt or pepper. This sauce is so good, honestly, I could eat it with a spoon.
  6. Step 6: Serve Your Blackened Salmon with Creamy Dijon Sauce: Return the cooked blackened salmon fillets to the skillet, nestling them gently into that glorious creamy Dijon sauce. Spoon some of the sauce over each fillet, letting it seep into every crack and crevice. Garnish generously with fresh chopped parsley for a pop of color and a fresh finish. Serve immediately, perhaps with a simple side like roasted asparagus or fluffy rice. The combination of the spicy, crispy salmon and the smooth, tangy sauce is just heavenly. Enjoy your beautiful creation, you did it!

Find it online: https://tastetrend.net/blackened-salmon-with-creamy-dijon-sauce-2/