Blackened salmon is a tasty dish that features fish with a spicy, crispy crust, and it’s paired with a smooth Dijon sauce. It’s both flavorful and satisfying!
When I make this, I love how the sauce adds a creamy touch that balances the spices. Perfect to enjoy with rice or veggies—seriously good food made easy! 😋
Key Ingredients & Substitutions
Salmon Fillets: Fresh salmon is ideal for this recipe, but you can also use frozen. Just make sure to thaw it fully before cooking. If you don’t like salmon, try other firm fish like catfish or trout for a similar texture.
Smoked Paprika: This spice gives the salmon a deep flavor. If you’re out, regular paprika will work, but it won’t have that smokiness. You can also use chili powder for a bit of heat and flavor.
Cayenne Pepper: This adds heat to the dish. If you prefer milder flavors, reduce the amount or use a dash of red pepper flakes instead.
Dijon Mustard: This is key for the sauce’s tangy flavor. If you don’t like mustard, you can substitute with whole grain mustard, or even substitute with a bit of plain Greek yogurt for a different twist on the sauce while keeping it creamy.
How Do You Achieve the Perfect Blackened Crust?
Creating that flavorful blackened crust is all about the heat and the spices. Here’s how to do it right:
- Pat the salmon dry well to help the spices adhere and achieve a good crust.
- Rub the spice mixture generously into the salmon. Don’t hold back—this is what gives it flavor!
- Ensure your skillet is very hot before adding the fish; this helps sear the outside quickly for that blackened texture.
- Cook without moving the fillets, allowing them to develop a nice crust, about 3-4 minutes per side.
- Keep an eye on the salmon; it should be opaque and flake easily when done.
With these tips, you’ll create a delicious, mouth-watering blackened salmon you’ll love!
Blackened Salmon With Creamy Dijon Sauce
Ingredients You’ll Need:
For the Blackened Salmon:
- 4 salmon fillets (6 oz each), skin on or off as preferred
- 2 tbsp smoked paprika
- 1 tbsp cayenne pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil or melted butter
For the Creamy Dijon Sauce:
- 1 tbsp unsalted butter
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 2 tbsp Dijon mustard
- 1 tsp lemon juice (freshly squeezed)
- 1 tsp dried parsley or 1 tbsp fresh parsley, chopped
- Salt and black pepper to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 10 minutes to cook, putting the total time at about 25 minutes. It’s a quick and delicious option for dinner!
Step-by-Step Instructions:
1. Prepare the Blackening Spice:
In a small bowl, mix together the smoked paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, salt, and black pepper. This flavorful mix will give your salmon that delightful blackened crust.
2. Season the Salmon:
Start by patting the salmon fillets dry with paper towels to remove any excess moisture. Generously rub the blackening spice mixture all over each fillet, pressing it into the flesh to ensure it sticks well.
3. Cook the Salmon:
In a large skillet, heat the olive oil or melted butter over medium-high heat until hot. Add the seasoned salmon fillets and cook for about 3-4 minutes on each side. You’re looking for a nice dark crust and for the salmon to be cooked through (it should be opaque and flake easily).
4. Make the Creamy Dijon Sauce:
While the salmon is cooking, melt the unsalted butter in a small saucepan over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, but be careful not to let it brown.
5. Combine the Sauce Ingredients:
Slowly pour in the heavy cream while whisking to combine. Bring the mixture to a gentle simmer, stirring often.
6. Add Flavor to the Sauce:
Next, whisk in the Dijon mustard, lemon juice, and parsley. Let the sauce simmer gently for about 2-3 minutes until it thickens slightly. Season with additional salt and black pepper to taste.
7. Serve:
Once your salmon is cooked, plate it up! Generously spoon the creamy Dijon sauce over each fillet and garnish with extra parsley if you like.
8. Enjoy!
This blackened salmon dish is fantastic served with your favorite sides like steamed veggies, rice, or roasted potatoes. Dive in and enjoy the wonderful flavors!
This recipe offers a spicy, flavorful crust on the salmon paired with a rich, tangy sauce that beautifully complements the bold flavors. Happy cooking!
Can I Use Fresh or Frozen Salmon?
You can use either! If using frozen salmon, be sure to thaw it completely in the refrigerator overnight or under cold running water before cooking. Pat dry with paper towels to ensure a good crust.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can use half-and-half or full-fat coconut milk for a dairy-free version. Just keep in mind that this may slightly alter the richness of the sauce.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm the salmon in a skillet over low heat or in the microwave, being careful not to overcook it.
Can I Make the Sauce Ahead of Time?
Yes, you can prepare the sauce ahead! Just store it in the refrigerator for up to 2 days. When ready to use, reheat it gently on the stove, adding a splash of cream and whisking to refresh it before serving over the salmon.
