Introduction
Blackened Salmon with Creamy Dijon Sauce is a bold and elegant dish that brings together spicy Cajun-seasoned salmon with a smooth, tangy Dijon cream sauce. The salmon develops a flavorful crust from the blackening spices while staying tender and flaky inside. The creamy sauce balances the heat with richness, creating a restaurant-quality meal that can be made easily at home. Perfect for weeknight dinners, date nights, or dinner parties.
Ingredients
For the Salmon
4 salmon fillets (about 6 oz each, skin-on or skinless)
2 tbsp olive oil or melted butter
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1 tsp dried oregano
½ tsp cayenne pepper (adjust to taste)
½ tsp smoked paprika (optional, for depth)
½ tsp salt
½ tsp black pepper
For the Creamy Dijon Sauce
1 tbsp butter
2 cloves garlic, minced
1 cup heavy cream (or half-and-half for lighter version)
2 tbsp Dijon mustard
1 tbsp whole-grain mustard (optional, for texture)
½ tsp lemon juice
Salt and pepper, to taste
Fresh parsley or chives, chopped (for garnish)
Instructions
Prepare the salmon:
In a small bowl, mix paprika, garlic powder, onion powder, thyme, oregano, cayenne, smoked paprika, salt, and black pepper.
Pat salmon fillets dry and rub them with olive oil or butter. Coat both sides with the seasoning mix.
Cook the salmon:
Heat a large skillet (preferably cast iron) over medium-high heat until hot.
Place salmon fillets skin-side down and cook for 3–4 minutes, then flip and cook for another 2–3 minutes, until blackened and cooked through. Remove from skillet and set aside.
Make the sauce:
In the same skillet, reduce heat to medium. Add butter and garlic, sautéing until fragrant (about 30 seconds).
Stir in heavy cream, Dijon mustard, whole-grain mustard (if using), and lemon juice. Simmer for 2–3 minutes until slightly thickened. Season with salt and pepper.
Assemble:
Return salmon to the skillet, spoon sauce over the fillets, and heat gently for 1–2 minutes.
Serve:
Garnish with fresh parsley or chives. Serve with rice, roasted potatoes, or steamed vegetables.
Description
This dish is a perfect balance of spicy, smoky, creamy, and tangy. The blackened salmon delivers a bold Cajun-style crust, while the Dijon cream sauce adds smooth richness and brightness. Together, they create a flavor-packed meal that feels indulgent yet wholesome.
Tips and Variations
Less spicy: Reduce cayenne pepper or replace with mild paprika.
More heat: Add red pepper flakes or hot sauce to the sauce.
Healthier twist: Use Greek yogurt instead of cream for a lighter Dijon sauce.
Flavor boost: Add a splash of white wine or chicken broth to the sauce.
Pairing: Serve with garlic mashed potatoes, roasted asparagus, or over pasta for a full meal.
Correction
Some recipes use too much cayenne in the blackening spice mix, which can overwhelm the dish. The correct approach is balancing heat with herbs and smoked paprika for depth without overpowering the creamy Dijon sauce.
Enjoy
Serve your Blackened Salmon with Creamy Dijon Sauce hot and fresh, with the rich sauce drizzled generously over the salmon. Every bite delivers smoky spice and creamy tang, making this a dish that feels special but comes together in under 30 minutes.