In a small bowl, mix paprika, garlic powder, onion powder, thyme, cayenne pepper, 1/2 tsp black pepper, and 1/2 tsp salt to create the blackening seasoning.
Rub the seasoning mixture evenly over both sides of the salmon fillets.
Heat olive oil in a large skillet over medium-high heat.
Add the seasoned salmon fillets to the skillet and cook for 4-5 minutes per side or until desired doneness.
In a separate bowl, mix sour cream, Dijon mustard, lemon juice, honey, 1/4 tsp salt, and 1/4 tsp black pepper to make the creamy Dijon sauce.
Serve the blackened salmon hot with a dollop of creamy Dijon sauce on top.
Garnish with chopped fresh parsley before serving.