Blackened Salmon with Creamy Dijon Sauce Recipe
Nothing beats a flavorful, spicy fish dish that’s quick to prepare yet feels truly special, which is exactly what the Blackened Salmon with Creamy Dijon Sauce Recipe delivers. This vibrant meal bursts with the bold, smoky heat of blackening spices perfectly balanced by a luscious, tangy sauce that elevates every tender bite. Whether you’re cooking for a weeknight dinner or impressing guests, this recipe offers a mouthwatering combination that’s impossible not to love. Plus, it’s gluten-free, low carb, and packed with good-for-you omega-3s, making it a winner all around.
Ingredients You’ll Need
Ingredients You’ll Need
With just a handful of simple, pantry-friendly ingredients, this dish lets the fresh flavor of the salmon shine while adding layers of complexity through herbs, spices, and a creamy Dijon sauce. Every ingredient plays a crucial role in balancing heat, richness, and brightness.
- 4 salmon fillets (about 6 oz each): Use fresh, skin-on if possible for best texture and flavor.
- 1 tablespoon olive oil: Helps achieve that perfect sear and crispy blackened crust.
- 1 teaspoon paprika: Adds a sweet, smoky base that’s essential in the blackening mix.
- 1 teaspoon garlic powder: Brings savory undertones to the spice blend.
- 1 teaspoon onion powder: Complements garlic for a well-rounded flavor profile.
- 1/2 teaspoon dried thyme: Imparts a subtle herby aroma that cuts through the richness.
- 1/2 teaspoon dried oregano: Adds earthiness to the seasoning mix.
- 1/2 teaspoon cayenne pepper (adjust to taste): Gives that signature spicy kick—customize heat as you like.
- 1/2 teaspoon salt: Enhances all the flavors harmoniously.
- 1/4 teaspoon black pepper: Adds a hint of sharpness to balance the spices.
- For the Creamy Dijon Sauce: 1/2 cup sour cream, 2 tablespoons Dijon mustard, 1 tablespoon lemon juice, 1 teaspoon honey, 1 clove garlic (minced), salt and pepper to taste — these ingredients come together in a tangy, slightly sweet sauce that cools down the heat perfectly.
How to Make Blackened Salmon with Creamy Dijon Sauce Recipe
Step 1: Prepare the Blackening Seasoning and Salmon
Start by mixing together paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, and black pepper in a small bowl. Pat your salmon fillets dry with paper towels to help the seasoning stick and get that beautiful crust. Rub the spice blend generously over both sides of each fillet to ensure every bite is bursting with flavor.
Step 2: Cook the Salmon
Heat olive oil in a large skillet over medium-high heat. When the pan is hot, carefully place the salmon fillets skin-side down if they have skin. Cook for 4 to 5 minutes per side without moving them too much so the blackened crust forms properly. You’ll know it’s ready when the exterior is dark and crisp and the fish flakes easily with a fork.
Step 3: Whisk Together the Creamy Dijon Sauce
While the salmon is cooking, prepare the sauce by combining sour cream, Dijon mustard, lemon juice, honey, and minced garlic in a small bowl. Add a pinch of salt and pepper to taste, then whisk everything until smooth and creamy. This sauce isn’t just a topping — it’s the cool, tangy counterpart to the fiery salmon that ties the dish together beautifully.
Step 4: Plate and Serve
Serve the blackened salmon hot straight from the pan, spooning a generous dollop of creamy Dijon sauce over the top or on the side for dipping. The contrast of smoky, spicy fish with the rich, zesty sauce is utterly addictive and makes every mouthful feel indulgent yet wholesome.
How to Serve Blackened Salmon with Creamy Dijon Sauce Recipe
Garnishes
A sprinkle of fresh parsley or finely chopped chives adds a fresh pop of color and a mild herbal note that brightens the dish just right. A wedge of lemon alongside provides an extra burst of citrus for those who love a tangy finish.
Side Dishes
This Blackened Salmon with Creamy Dijon Sauce Recipe pairs wonderfully with simple roasted vegetables like asparagus or Brussels sprouts, which offer earthiness and crunch. Creamy mashed potatoes or a light green salad are also perfect companions, balancing the bold fish flavors with smoothness or crispness.
Creative Ways to Present
For an elegant touch, plate the salmon on a bed of fluffy quinoa or wild rice and drizzle sauce artistically around the fish. You can also serve it over sautéed spinach or kale for a hearty, nutritious base that complements the spicy richness.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the blackened salmon and the creamy Dijon sauce separately in airtight containers in the refrigerator. This keeps the salmon’s crust from getting soggy and preserves the sauce’s fresh flavor.
Freezing
You can freeze cooked salmon for up to 1 month. Wrap each fillet tightly in plastic wrap and then place them in a freezer bag. The sauce is best made fresh, but you can freeze a small amount if necessary, thawing it gently in the fridge.
Reheating
Reheat salmon gently in a low oven (about 275°F) to avoid drying it out. Use a microwave with short bursts if in a hurry, but be careful not to overcook. Thaw frozen sauce in the fridge and stir well before serving.
FAQs
Can I use a different fish for this recipe?
Absolutely! While salmon is perfect for its rich flavor and firm texture, you can try blackening this spice mix on mahi-mahi, tuna steaks, or even catfish for delicious variations.
Is the sauce dairy-free?
This particular creamy Dijon sauce uses sour cream, so it’s not dairy-free. However, you can substitute with a dairy-free yogurt or coconut cream to make it suitable for dairy-free diets.
How can I make this recipe less spicy?
Simply reduce the amount of cayenne pepper in the seasoning blend or omit it altogether for a milder version that’s still full of smoky, herby flavor.
Can I prepare the blackening seasoning ahead of time?
Yes! Make a batch of the seasoning mix and store it in an airtight container for up to a month. This makes weeknight cooking even easier and keeps your spice blend fresh and ready.
What’s the best way to know when the salmon is cooked perfectly?
The salmon should have a blackened crust, and when you gently press the center with a fork, it should flake easily but still be moist inside. Overcooking will dry it out, so keep a close eye during the last minutes.
Final Thoughts
This Blackened Salmon with Creamy Dijon Sauce Recipe is a true celebration of bold flavors and simple techniques that come together seamlessly in under 30 minutes. It’s the kind of dish that feels special yet approachable, perfect for sharing with family or friends. I can’t wait for you to try it and enjoy the incredible combination of spicy, smoky salmon with that irresistibly creamy, tangy sauce. Happy cooking!
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Blackened Salmon with Creamy Dijon Sauce Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Blackened Salmon recipe features perfectly seasoned salmon fillets cooked to a crispy, flavorful crust on the stovetop. Paired with a creamy, tangy Dijon mustard sauce, it makes a quick and delicious main course that’s both healthy and satisfying.
Ingredients
For the Salmon
- 4 salmon fillets (about 6 oz each)
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Creamy Dijon Sauce
- 1/2 cup sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 clove garlic, finely minced
- Salt and black pepper to taste
Instructions
- Prepare the seasoning mix: In a small bowl, combine the paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, salt, and black pepper. Mix thoroughly to create the blackening spice blend.
- Season the salmon: Pat the salmon fillets dry with paper towels to ensure crispiness. Rub the seasoning mix evenly over both sides of each fillet to coat completely.
- Cook the salmon: Heat olive oil in a large skillet over medium-high heat. Once hot, place the salmon fillets skin-side down if they have skin. Cook for 4 to 5 minutes per side until the exterior is blackened and the salmon is cooked through but still moist inside.
- Make the creamy Dijon sauce: While the salmon cooks, whisk together sour cream, Dijon mustard, lemon juice, honey, minced garlic, and a pinch of salt and black pepper in a small bowl. Taste and adjust seasoning as needed for balance.
- Serve: Plate the blackened salmon fillets hot and spoon a generous amount of the creamy Dijon sauce over the top or serve it on the side for dipping.
Notes
- This dish pairs nicely with roasted vegetables, mashed potatoes, or a fresh green salad.
- For a lighter sauce, substitute Greek yogurt for the sour cream.
- Adjust the cayenne pepper quantity to control the spice level according to your preference.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
