Blackened Salmon with Creamy Dijon Sauce

Blackened salmon with creamy Dijon sauce is a bold and satisfying dish that brings together the smoky heat of Cajun-spiced salmon with a rich, tangy mustard cream sauce. It’s quick to prepare and perfect for both weeknight dinners and special occasions.

Why You’ll Love This Recipe

• Delicious contrast of spicy salmon and smooth Dijon cream
• Ready in just about 20 minutes
• Restaurant-quality flavors with simple ingredients
• High in protein and omega-3s
• Great with a variety of sides like rice, roasted veggies, or salad

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the salmon:

• Salmon fillets (skin-on or skinless)
• Olive oil
• Paprika
• Garlic powder
• Onion powder
• Dried thyme
• Dried oregano
• Cayenne pepper
• Salt
• Black pepper

For the creamy Dijon sauce:

• Butter or olive oil
• Garlic, minced
• Dijon mustard
• Heavy cream or crème fraîche
• Mayonnaise (optional)
• Lemon juice or white wine
• Salt
• Pepper
• (Optional) Honey or sugar for balance

Directions

this recipe

1. Pat salmon dry and coat with olive oil. Mix spices and rub evenly over the fillets.
2. Heat a skillet over medium-high heat. Sear the salmon, 4–7 minutes per side, until blackened and cooked through (internal temp 125–130°F).
3. In a small pan, melt butter and sauté garlic until fragrant.
4. Add lemon juice or wine, then stir in Dijon mustard, cream, and optional mayo or honey. Simmer 3–5 minutes until thickened.
5. Serve the salmon with a generous spoonful of Dijon sauce on top.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 10–15 minutes
• Total Time: 20–25 minutes

Variations

• Air fryer method: Cook salmon at 400°F for 10–12 minutes
• Add herbs: Mix in dill or chives into the sauce for a fresh twist
• Dairy-free: Use olive oil and coconut milk in the sauce
• Extra spice: Use chipotle powder instead of cayenne for smoky heat
• Grill option: Grill salmon instead of pan-searing for added flavor

Storage/Reheating

• Store salmon and sauce separately in airtight containers for up to 3 days
• Reheat salmon gently in a skillet or oven at low heat
• Warm sauce over low heat, stirring constantly
• Not ideal for freezing due to the cream-based sauce

FAQs

Can I use frozen salmon?

Yes, just thaw it completely and pat dry before seasoning and cooking.

Is Dijon mustard necessary?

Yes, it gives the sauce its signature tang, but you can substitute with whole grain mustard in a pinch.

How spicy is the blackened seasoning?

Moderate; you can reduce or omit the cayenne for less heat.

Can I bake the salmon?

Absolutely. Bake at 400°F for 12–15 minutes, then top with the sauce.

How thick should the sauce be?

It should coat the back of a spoon—reduce longer for a thicker consistency.

Can I make this dairy-free?

Yes, substitute the cream with coconut cream and use olive oil instead of butter.

What sides go well with this dish?

Rice, roasted vegetables, quinoa, or a crisp salad are great companions.

Can I make the sauce ahead?

Yes, it keeps well refrigerated for 2–3 days. Reheat gently before serving.

Is it gluten-free?

Yes, this recipe is naturally gluten-free.

How do I keep the salmon from sticking to the pan?

Make sure the pan is hot and well-oiled before adding the fish. Let it sear undisturbed before flipping.

Conclusion

Blackened salmon with creamy Dijon sauce is a quick, flavorful, and elegant meal that’s easy enough for weeknights and impressive enough for guests. With its spicy crust and creamy finish, it’s a must-try for seafood lovers.

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