This blackened salmon is bursting with flavor and cooked to perfection! The spicy seasoning gives it a nice kick, while the creamy Dijon sauce adds a smooth touch that makes every bite special.
I love serving this tasty dish with rice or a fresh salad. It’s quick to make and always impresses family and friends. Perfect for a weeknight dinner or a special occasion!
Key Ingredients & Substitutions
Salmon: Fresh salmon is the star here! If you’re in a pinch, you can substitute it with trout or even skinless chicken breasts. Just watch the cooking time closely, as chicken requires a bit longer.
Smoked Paprika: This adds a great smoky flavor. If you can’t find it, regular paprika works too, though you’ll miss that smokiness. A touch of chipotle powder can also add a nice kick!
Dijon Mustard: The smooth richness comes from Dijon mustard. If you prefer a milder taste, use yellow mustard. For a twist, try whole grain mustard for texture and flavor depth.
Heavy Cream: For a lighter version, you can use half-and-half or whole milk, but the sauce may not be as rich. Coconut cream is an excellent dairy-free alternative!
How Can I Achieve the Perfect Blackened Coating?
Getting that superb blackened crust is all about heat! Here’s how to ensure your salmon gets that delicious char.
- Start with a very hot skillet. Preheat it until you can feel the heat radiating from the pan.
- Make sure your salmon is coated well with the blackening seasoning. Press it slightly to help it stick.
- Don’t crowd the pan! Cook in batches if necessary. This keeps the heat consistent and helps achieve that great crust.
- Keep an eye on the cooking time. The salmon should only take about 3-4 minutes per side depending on thickness. The outside should be dark and the inside opaque.
By following these tips, you’ll have perfectly cooked blackened salmon with a fantastic flavor!
Blackened Salmon With Creamy Dijon Sauce
Ingredients You’ll Need:
For the Blackened Salmon:
- 4 salmon fillets (about 6 oz each), skin removed
- 2 tbsp smoked paprika
- 1 tbsp ground black pepper
- 1 tbsp kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper (adjust to taste)
- 2 tbsp olive oil or melted butter
For the Creamy Dijon Sauce:
- 1 cup heavy cream
- 2 tbsp Dijon mustard
- 1 tbsp whole grain mustard (optional, for texture)
- 1 tsp lemon juice
- 1 small garlic clove, minced
- 1 tbsp butter
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This delightful blackened salmon dish takes about 15 minutes of preparation time and around 10 minutes of cooking time. In total, you’ll be enjoying it in about 25 minutes. Quick and easy for a tasty meal!
Step-by-Step Instructions:
1. Prepare the Blackening Seasoning:
In a small bowl, mix together the smoked paprika, black pepper, salt, garlic powder, onion powder, dried thyme, dried oregano, and cayenne pepper until everything is well combined. This flavorful blend is what will give your salmon that signature blackened look and taste.
2. Season the Salmon:
First, pat the salmon fillets dry with paper towels to help the spices stick. Next, rub the olive oil or melted butter evenly over each fillet. Generously coat each fillet with the blackening seasoning mixture on all sides, pressing gently to help it adhere.
3. Cook the Salmon:
Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until it’s very hot. Carefully place the salmon fillets in the pan, making sure not to crowd them. Cook for about 3-4 minutes on one side until the seasoning forms a dark crust, and the salmon is cooked about halfway through.
4. Flip and Finish Cooking:
Gently flip the salmon using a spatula and cook for another 2-4 minutes, depending on the thickness of the fillets and your preferred doneness. The salmon should be opaque and flake easily with a fork when it’s done.
5. Make the Creamy Dijon Sauce:
While the salmon cooks, melt the butter in a small saucepan over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Then pour in the heavy cream and bring it to a gentle simmer.
6. Add Mustard and Seasonings:
Next, whisk in the Dijon mustard, whole grain mustard (if using), and lemon juice. Let the sauce simmer gently for about 3-5 minutes or until it thickens slightly. Finally, season the sauce with salt and pepper to taste.
7. Serve:
Once the salmon is cooked, place the fillets on serving plates. Spoon the creamy Dijon sauce generously over each piece of salmon and garnish with freshly chopped parsley for a nice touch.
8. Enjoy with Optional Sides:
This delicious dish pairs wonderfully with steamed asparagus, fluffy rice, or a fresh green salad. Feel free to get creative with your sides!
Enjoy your delightful Blackened Salmon with Creamy Dijon Sauce!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just be sure to fully thaw it before cooking. The best way to thaw salmon is by placing it in the refrigerator overnight or using a sealed plastic bag submerged in cold water for quicker thawing.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can use half-and-half or whole milk, though the sauce may not be as rich and creamy. For a dairy-free alternative, coconut cream or cashew cream works well, providing a delicious flavor.
How Do I Store Leftovers?
Store any leftover salmon and sauce in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in the microwave or on the stovetop over low heat to avoid drying it out.
Can I Adjust the Spiciness Level?
Absolutely! You can customize the heat level by adjusting the cayenne pepper in the blackening spice mix. If you prefer less spice, reduce the amount or omit it completely. You can also serve the salmon with extra sauce on the side for a milder option!