If you’re hunting for a dinner that’s impossibly flavorful, strikingly elegant, and secretly easy, look no further than Blackened Salmon with Creamy Dijon Sauce. This dish combines bold, smoky blackened salmon with a luscious, tangy sauce that brings the whole meal together in under 30 minutes. It’s just the kind of recipe I turn to when I want something that feels restaurant-worthy but fits a busy weeknight—plus, every bite is packed with rich spices and creamy balance. Get ready for a showstopper that will win over your table, guaranteed!

Blackened Salmon with Creamy Dijon Sauce Recipe - Recipe Image

Ingredients You’ll Need

The magic of Blackened Salmon with Creamy Dijon Sauce is that the ingredient list is refreshingly simple—yet every element plays a starring role. Each spice, herb, and creamy addition is chosen to enhance flavor, color, or texture, so don’t skip out on any of these little players!

Salmon fillets: Rich and buttery, they’re the perfect canvas for bold blackening spices.
Olive oil: Helps create that irresistible crust, while keeping the fish moist.
Paprika: Infuses a gentle smokiness and gives the salmon its signature color.
Garlic powder: Adds that punchy, savory backbone you crave in blackened seasoning.
Onion powder: Lends depth and sweetness, rounding out the spice blend.
Dried thyme: Offers a subtle earthiness that complements the salmon perfectly.
Dried oregano: Brings a hint of Mediterranean aroma to the flavor profile.
Cayenne pepper: The secret to a spicy kick—feel free to use more or less according to your heat preference!
Salt: Essential for enhancing all the other flavors and seasoning the fish properly.
Black pepper: Brings just the right amount of sharp, peppery bite.
Heavy cream: The key to a silky, decadent sauce that coats every bite luxuriously.
Dijon mustard: Adds tang and a gentle heat that cuts through the richness nicely.
Lemon juice: A splash of fresh acidity lifts the whole dish and brightens the sauce.
Butter: Rounds off the sauce with richness and a glossy finish.
Chopped fresh parsley: For a burst of color and fresh, herby flavor when serving.

How to Make Blackened Salmon with Creamy Dijon Sauce

Step 1: Mix the Spice Blend

Start by combining your paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, and black pepper in a small bowl. This aromatic mix is what brings that signature blackened effect, so give it a quick whisk to make sure everything’s evenly distributed.

Step 2: Prep and Season the Salmon

Pat your salmon fillets dry with paper towels—this helps the spice mix adhere and also guarantees a perfect crust. Generously rub the seasoning blend all over each piece, front and back, pressing lightly so it really sticks.

Step 3: Sear the Salmon

Heat the olive oil in a large skillet over medium-high until shimmering hot. Carefully add the salmon, skin-side up, and sear for about 3–4 minutes on each side. The salmon should develop a beautifully blackened, slightly crispy crust on the outside while staying juicy inside. Once done, transfer the fillets to a plate and keep them warm.

Step 4: Make the Creamy Dijon Sauce

Reduce the heat to medium, then drop in your butter to melt, scraping up any flavorful browned bits left in the pan. Pour in the heavy cream, Dijon mustard, and lemon juice, and whisk constantly until the sauce combines and thickens ever so slightly. This should only take 2–3 minutes, but don’t stop stirring!

Step 5: Bring It All Together

Return the salmon fillets to the skillet and gently spoon the creamy Dijon sauce over the fish. Let everything marry for a minute or two, then sprinkle with chopped parsley for a fresh finish. Serve blackened salmon with creamy Dijon sauce straight from the pan—the aroma is truly irresistible!

How to Serve Blackened Salmon with Creamy Dijon Sauce

Garnishes

A generous sprinkle of fresh parsley instantly brightens up both the flavor and the presentation of your Blackened Salmon with Creamy Dijon Sauce. For a finishing touch, add a few thin lemon slices or a light dusting of extra paprika for color and flair. Microgreens or a few capers also make elegant garnishes if you want to impress!

Side Dishes

This dish loves to be paired with sides that soak up every creamy, tangy drop. Try it with garlic mashed potatoes, fluffy rice, or roasted asparagus. Lightly sautéed green beans or a crisp salad with a lemony vinaigrette also match the flavors beautifully, rounding out the meal with freshness and crunch.

Creative Ways to Present

If you’re feeling adventurous, serve Blackened Salmon with Creamy Dijon Sauce over a bed of wilted spinach, or flake the salmon onto quinoa bowls with the sauce drizzled on top. For gatherings, try serving smaller fillets or chunks over crostini as an appetizer—watch them disappear!

Make Ahead and Storage

Storing Leftovers

If you have extra Blackened Salmon with Creamy Dijon Sauce, let it cool to room temperature and transfer to airtight containers. Store in the refrigerator for up to 2 days. The sauce may thicken slightly, but the flavors only deepen overnight.

Freezing

While you can freeze cooked salmon, the creamy Dijon sauce may separate once thawed. If you’re planning ahead, freeze just the seasoned, cooked salmon fillets and make the sauce fresh when serving. To freeze, wrap portions tightly in foil or use freezer-safe containers for up to one month.

Reheating

Gently reheat leftover salmon and sauce in a skillet over low heat, with a splash of milk or cream to loosen the sauce if needed. For the best texture, avoid microwaving, as this can dry out the salmon and separate the sauce—patience pays off for perfectly revived leftovers!

FAQs

Can I use skinless salmon fillets for this recipe?

Absolutely! Blackened Salmon with Creamy Dijon Sauce works just as well with skinless fillets; just take extra care when flipping so they don’t break apart. The skin does add a bit of protection and extra texture, but it’s totally optional.

How spicy is this dish with the amount of cayenne called for?

With ½ teaspoon of cayenne, you’ll get a noticeably warm, but not overwhelming heat. If you’re sensitive to spice, you can halve the cayenne, or for bold palates, add a bit more. The creamy Dijon sauce balances out the spice so there’s plenty of flavor, not just heat.

Is there a dairy-free option for the creamy Dijon sauce?

You can make this dish dairy-free by swapping the butter for a plant-based version and using a non-dairy cream, such as coconut cream or cashew cream, in the sauce. The result will still be rich and delicious—even folks who don’t do dairy will adore it.

Can I use this blackening spice mix on other proteins?

Definitely! The spice blend for Blackened Salmon with Creamy Dijon Sauce is delicious on chicken, shrimp, or even tofu. Just adjust the cooking time as needed for whichever protein you’re using, and keep the creamy Dijon sauce on hand for drizzling.

What’s the best way to prevent the salmon from sticking to the pan?

Make sure your skillet and oil are thoroughly hot before adding the fillets, and let the salmon sear undisturbed for the suggested time before flipping. Nonstick or well-seasoned cast iron pans work especially well for this recipe, ensuring a perfect crust every time.

Final Thoughts

I can’t recommend Blackened Salmon with Creamy Dijon Sauce highly enough—it’s the sort of meal you’ll want to make on repeat, whether for a cozy weeknight dinner or to wow special guests. Don’t be surprised if it becomes a regular request in your home. Give it a try, savor every bite, and enjoy the delicious magic you’ve created!

Blackened Salmon with Creamy Dijon Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 8 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Blackened Salmon with Creamy Dijon Sauce recipe combines perfectly seasoned salmon fillets with a rich and tangy sauce for a restaurant-quality dish that’s easy to make at home. The blackened spices add a flavorful kick to the tender salmon, while the creamy Dijon sauce enhances every bite with its velvety texture and zesty taste.

Ingredients

Scale

For the Blackened Salmon:

4 salmon fillets (about 6 ounces each)
2 tablespoons olive oil
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon cayenne pepper (adjust to taste)
½ teaspoon salt
¼ teaspoon black pepper

For the Creamy Dijon Sauce:

½ cup heavy cream
2 tablespoons Dijon mustard
1 tablespoon lemon juice
1 tablespoon butter
1 tablespoon chopped fresh parsley

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Instructions

Prepare the Blackened Salmon: In a small bowl, combine paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, and black pepper. Pat salmon fillets dry with paper towels, then rub both sides with the spice mixture.
Cook the Salmon: Heat olive oil in a large skillet over medium-high heat. Add salmon fillets, skin-side up, and cook for 3–4 minutes per side until blackened on the outside and cooked to desired doneness. Remove salmon to a plate and keep warm.
Make the Creamy Dijon Sauce: Reduce heat to medium and add butter to the skillet. Stir in heavy cream, Dijon mustard, and lemon juice, whisking until smooth and slightly thickened, about 2–3 minutes.
Finish and Serve: Return salmon to the skillet and spoon sauce over the fillets. Sprinkle with parsley and serve immediately.