Get ready to fall head over heels for Blackened Salmon with Creamy Dijon Sauce, the kind of dish that feels incredibly special but is secretly so easy to pull off. Succulent, spice-crusted salmon fillets get a beautiful, smoky sear, then are dressed in a luscious, zesty sauce you’ll want to put on just about everything. This recipe is perfect for bustling weeknights or for impressing dinner guests with very little effort, and the flavor payoff is off the charts—think savory, tangy, warm, and just a little bit luxurious all at once!

Blackened Salmon with Creamy Dijon Sauce Recipe - Recipe Image

Ingredients You’ll Need

This recipe relies on pantry staples and a handful of fresh ingredients that work together to create a restaurant-worthy meal. Every item plays a role, whether it’s lending bold flavor, silky texture, or a pop of color to your plate, so don’t skip a thing!

Salmon fillets: Use center-cut fillets for even cooking and juicy, succulent bites every time.
Olive oil: Coating the salmon helps the spice mix stick and adds lovely richness as the fish sears.
Paprika: Brings mild sweetness and that classic smoky red color to the blackened crust.
Garlic powder: Offers savory depth and an irresistible aromatic base for the spice mix.
Onion powder: Adds gentle sweetness and rounds out the seasoning blend beautifully.
Dried thyme: Infuses a subtle earthiness that enhances the salmon’s natural flavor.
Cayenne pepper (optional): For a kick of heat—add more or less depending on how spicy you like things!
Salt: Essential for seasoning and balancing all the flavors in the dish.
Black pepper: For gentle heat and classic bite that complements the other spices.
Sour cream: The base of the creamy Dijon sauce; you can use Greek yogurt for a lighter touch if you prefer.
Dijon mustard: Lends tang and complexity to the sauce, pulling the flavors together.
Lemon juice: Adds freshness and a bright, acidic lift to the creamy sauce.
Honey: Just a bit for subtle sweetness to balance out the tangy mustard and lemon.
Chopped fresh dill or parsley: Inviting color and fresh herbal notes—choose your favorite or use both.
Salt and pepper (for sauce): Just a pinch to taste, ensuring the sauce sings!

How to Make Blackened Salmon with Creamy Dijon Sauce

Step 1: Mix Up the Blackening Spice Blend

First things first—combine paprika, garlic powder, onion powder, thyme, cayenne (if you’re using it), salt, and pepper in a small bowl. This ultimate spice mix will create that iconic, flavorful crust when the salmon hits the heat. Give it a quick stir to make sure everything’s well-distributed and set aside; you’ll notice the colors and aromas are seriously tempting already!

Step 2: Prep & Season Your Salmon

Pat each salmon fillet dry with paper towels—this helps you get that lovely sear. Then, drizzle the fillets with olive oil and rub it in gently so every bit is coated. Sprinkle the seasoning mix over each fillet, making sure to press it into both sides. This helps every bite deliver the crave-worthy taste that makes Blackened Salmon with Creamy Dijon Sauce so iconic.

Step 3: Sear the Salmon

Heat a large skillet over medium-high until it’s nice and hot, but not smoking. Place the salmon in, skin-side down if your fillets have skin. Sizzle for about 3–4 minutes per side, resisting the urge to move them around—this is how you achieve that deep, gorgeously blackened crust. Cook the fillets just until they’re cooked through to your liking and then transfer them to a plate to rest for a moment.

Step 4: Whip Up the Creamy Dijon Sauce

While the salmon rests, stir together the sour cream, Dijon mustard, lemon juice, honey, chopped dill or parsley, and a pinch of salt and pepper in a small bowl. The sauce should be creamy with a perfect balance of tang, sweetness, and herbs. Give it a taste and adjust the seasoning if needed—it should make you want to grab a spoon right away!

Step 5: Serve and Enjoy

Place your beautifully blackened salmon fillets on plates and crown them with the creamy Dijon sauce. This is where the magic happens—the spicy, caramelized crust and cool, zippy sauce play off each other perfectly. Your Blackened Salmon with Creamy Dijon Sauce is ready to dazzle!

How to Serve Blackened Salmon with Creamy Dijon Sauce

Garnishes

Sprinkle extra fresh dill or parsley over the dish just before serving to add a burst of color and a fresh finish. A few lemon wedges on the side are perfect for squeezing over the top, giving each bite a lively twist that complements the rich salmon and creamy Dijon sauce.

Side Dishes

This salmon pairs effortlessly with so many sides: try simple roasted vegetables like asparagus or broccoli, a mound of fluffy rice, or a crisp green salad. The creamy Dijon sauce works wonders as a drizzle for veggies or even spooned over a bed of grains, making every element of your plate more exciting.

Creative Ways to Present

If you’re serving Blackened Salmon with Creamy Dijon Sauce to guests, try slicing the salmon into bite-sized pieces and arranging on a large platter with the sauce in a bowl for dipping. Or, serve each fillet over a nest of lemony greens and scatter with microgreens for a modern, restaurant-style look. Small touches like toasted almonds or pomegranate seeds can bring extra flair for special occasions!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which is rare!), store the salmon and sauce separately in airtight containers in the refrigerator. The salmon stays fresh and delicious for up to two days, and the sauce can last about three days if tightly covered.

Freezing

While cooked salmon freezes well (wrap tightly in foil and pop into a freezer-safe bag for up to two months), the creamy Dijon sauce is best enjoyed fresh—it can separate when frozen and thawed. If you want to prepare salmon in advance, hold off on making the sauce until serving day for optimal texture and flavor.

Reheating

Gently reheat the salmon in a low oven (around 275°F) for 10-12 minutes or until warmed through, to help preserve moisture and avoid overcooking. If reheating in a microwave, go low and slow in 30-second intervals. Give the sauce a good stir and serve at room temperature for the best creamy consistency.

FAQs

Can I make Blackened Salmon with Creamy Dijon Sauce ahead of time?

You can absolutely prepare the spice mix and the creamy Dijon sauce a day or two in advance. Sear the salmon right before serving for best results, but leftovers also reheat beautifully when needed!

How can I make this dish dairy-free?

For a dairy-free version of Blackened Salmon with Creamy Dijon Sauce, simply swap in your favorite dairy-free sour cream or thick plain yogurt alternative in the sauce. The flavor and creaminess will still shine through.

What if I don’t have fresh herbs?

No fresh dill or parsley? No problem! Use about one-third the amount of dried herbs, or skip them entirely if you’re in a pinch—the sauce remains delicious thanks to the mustard, lemon, and honey.

Can I grill the salmon instead of pan-searing?

Definitely! Grill the seasoned salmon over medium-high heat for roughly the same time as pan-searing (3–4 minutes per side), and you’ll still get that wonderful blackened effect—plus a little extra smoky flavor from the grill.

Is this recipe spicy?

The heat level is fully customizable. The cayenne pepper in the spice mix gives a gentle kick, but you can reduce the amount or leave it out entirely to suit your taste. The creamy Dijon sauce also mellows any spiciness, balancing every bite.

Final Thoughts

If you’re craving a meal that’s equal parts bold, comforting, and lightning-fast, treat yourself—and maybe a lucky friend or two—to Blackened Salmon with Creamy Dijon Sauce. There’s something truly special about that punchy seasoning paired with a dreamy, tangy sauce. I hope you love making and sharing this as much as I do—don’t be surprised if it turns into your own go-to “impress everyone” recipe!

Blackened Salmon with Creamy Dijon Sauce Recipe

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4.8 from 18 reviews

Author: admin
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Delight your taste buds with this flavorful Blackened Salmon with Creamy Dijon Sauce recipe. The perfectly spiced salmon fillets are seared to blackened perfection and served with a tangy and creamy Dijon sauce that complements the dish beautifully.

Ingredients

Scale

Salmon Fillets:

4 salmon fillets (about 6 oz each)
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper (optional for heat)
1/2 teaspoon salt
1/4 teaspoon black pepper

Creamy Dijon Sauce:

1/2 cup sour cream
2 tablespoons Dijon mustard
1 tablespoon lemon juice
1 teaspoon honey
1 tablespoon chopped fresh dill or parsley
Salt and pepper to taste

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Instructions

Prepare the Salmon: In a small bowl, mix paprika, garlic powder, onion powder, thyme, cayenne (if using), salt, and pepper. Pat the salmon fillets dry with paper towels and rub each fillet with olive oil, then coat both sides generously with the spice mix.
Cook the Salmon: Heat a large skillet over medium-high heat. Add the salmon, skin-side down if applicable, and cook for 3–4 minutes per side, or until blackened on the outside and cooked through to your liking. Remove from the skillet and let rest.
Make the Creamy Dijon Sauce: In a separate small bowl, whisk together sour cream, Dijon mustard, lemon juice, honey, dill or parsley, and a pinch of salt and pepper.
Serve: Serve the salmon topped with the creamy Dijon sauce.

Notes

This dish pairs beautifully with roasted vegetables, rice, or a fresh green salad.
You can swap sour cream for Greek yogurt in the sauce for a tangier, lighter option.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stovetop
Cuisine: American