Blackened Salmon with Creamy Dijon Sauce
A deliciously charred salmon fillet complemented by a creamy, zesty Dijon sauce, perfect for busy weeknights and family gatherings.
Servings: 4 servings
Calories: 300kcal
Ingredients
For the Blackened Salmon
- 4 pieces salmon fillets fresh, skin-on preferred for extra moisture
- 1 tablespoon olive oil extra virgin for enhanced flavor
- 1 tablespoon paprika smoked paprika adds a beautiful depth
- 1 teaspoon garlic powder for that aromatic zest
- 1 teaspoon onion powder adds subtle sweetness
- 1/2 teaspoon cayenne pepper for a touch of heat
- 1/2 teaspoon salt to enhance all flavors
- 1/2 teaspoon black pepper for seasoning
For the Creamy Dijon Sauce
- 1/4 cup Dijon mustard the star of the creamy sauce
- 1/4 cup sour cream for smooth texture
- 1 tablespoon lemon juice adds brightness
- 1 tablespoon olive oil for the sauce
- 1 teaspoon honey to balance the tang
- 1 teaspoon fresh dill optional, for herby flavor
Instructions
Preparation
- Prepare the spice rub: In a small bowl, mix together the paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Rub this spice mixture evenly onto both sides of the salmon fillets, ensuring every inch is coated for maximum flavor.
- Mix the creamy sauce: In a separate small mixing bowl, whisk together the Dijon mustard, sour cream, lemon juice, remaining olive oil, honey, and fresh dill (if using) until smooth.
Cooking
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the salmon and cook for 4-5 minutes per side until blackened and cooked to your liking.
Serving
- Drizzle the creamy Dijon sauce over the blackened salmon or serve it on the side. Pair with steamed vegetables, roasted potatoes, or a fresh salad.
Notes
To elevate your Blackened Salmon experience, use smoked paprika for a deeper flavor profile. Adjust cayenne pepper based on heat preference. For a tangy twist, add lemon zest to the sauce. Store leftovers separately to maintain freshness.