Why You’ll Love This Recipe
Blackened salmon with creamy Dijon sauce is the kind of dish that proves you don’t need hours in the kitchen to make something that tastes restaurant-worthy. The salmon is seared with a bold, smoky spice blend until perfectly crisp on the outside while staying tender and flaky inside. Then it’s paired with a silky Dijon sauce that adds tang, creaminess, and balance to the spices. I love making this for weeknight dinners because it’s quick yet feels special enough for guests. What makes it stand out is the contrast of flavors—the earthy heat of the blackened seasoning against the cool, velvety sauce. I once tried serving it with roasted asparagus and garlic mashed potatoes, and it became an instant favorite in my household. Whether you’re looking for a healthy dinner or an impressive main course, this recipe hits all the right notes.
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Blackened Salmon with Creamy Dijon Sauce – Bold Flavors Made Simple
- Total Time: 25 minutes
- Yield: 4 servings
Description
Perfectly seared blackened salmon fillets seasoned with Cajun spices, served with a tangy and creamy Dijon mustard sauce for a bold and flavorful meal.
Ingredients
- 4 salmon fillets (about 6 oz each)
- 2 tablespoons olive oil
- 1 tablespoon Cajun seasoning
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon honey (optional, for balance)
- 1 tablespoon butter
- Fresh parsley, chopped (for garnish)
Instructions
- Pat salmon fillets dry with paper towels. Rub with olive oil, then season with Cajun seasoning, paprika, garlic powder, salt, and pepper.
- Heat a skillet over medium-high heat. Cook salmon fillets skin-side down for 4–5 minutes, then flip and cook for another 3–4 minutes until blackened and cooked through.
- Remove salmon from skillet and set aside.
- In the same skillet, reduce heat to medium. Add butter, heavy cream, Dijon mustard, lemon juice, and honey. Whisk until smooth and slightly thickened, about 3 minutes.
- Return salmon to skillet or plate salmon and spoon sauce over the top.
- Garnish with fresh parsley and serve immediately.
Notes
- Pair with roasted vegetables, rice, or mashed potatoes for a complete meal.
- Adjust Cajun seasoning depending on spice preference.
- For a lighter version, substitute Greek yogurt for heavy cream in the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Salmon fillets – Fresh salmon is best. Choose skin-on fillets for added flavor and a crispy finish.
Paprika – A staple in blackened seasoning, bringing warmth and smoky depth.
Cayenne pepper – Adds heat to the spice blend. Adjust according to your spice preference.
Garlic powder – Infuses the salmon with savory flavor that complements the richness of the fish.
Onion powder – Balances the spice blend with a subtle sweetness.
Dried thyme – Adds an earthy, aromatic note to the seasoning.
Dried oregano – Brings a herbal lift that pairs well with the Dijon sauce.
Salt – Enhances all the spices and highlights the natural flavor of the salmon.
Black pepper – Provides sharpness and a touch of heat.
Olive oil – Used for searing the salmon, helping it develop a flavorful crust.
Butter – Adds richness during searing and enhances the blackened crust.
Dijon mustard – The foundation of the sauce, tangy and slightly sharp, balancing the spices.
Heavy cream – Creates the smooth, luscious base for the sauce.
Chicken broth – Thins the sauce slightly while adding depth of flavor.
Lemon juice – Brightens the sauce and cuts through the richness.
Directions
Start by patting the salmon fillets dry. In a small bowl, combine paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, salt, and black pepper. Rub this spice mixture generously over the salmon.
Heat olive oil and butter in a heavy skillet over medium-high heat until hot. Place the salmon fillets skin-side down and cook for 3–4 minutes per side, or until the crust is dark and the salmon is cooked through but still moist inside. Remove from the skillet and set aside.
For the Dijon sauce, lower the heat to medium and add chicken broth to the same skillet, scraping up any browned bits. Stir in Dijon mustard and heavy cream, whisking until smooth. Let the sauce simmer gently for 2–3 minutes until slightly thickened. Finish with a squeeze of lemon juice for brightness.
Serve the salmon with a generous spoonful of creamy Dijon sauce drizzled over the top.
Servings and timing
This recipe serves 4. Prep time is 10 minutes, cooking time is 15 minutes, for a total of about 25 minutes.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of broth or cream to loosen the sauce. Avoid microwaving, as it can dry out the salmon.
Variations and Customizations
Milder version – Reduce the cayenne or swap with smoked paprika for less heat but plenty of flavor.
Honey Dijon sauce – Stir in a spoonful of honey to the sauce for a sweet-savory balance.
Herb crusted salmon – Add fresh chopped parsley or dill to the spice blend for freshness.
Cajun-inspired salmon – Use Cajun seasoning in place of the spice blend for a slightly different flavor profile.
Greek yogurt Dijon sauce – Replace heavy cream with Greek yogurt for a lighter option.
Citrus twist – Add orange or lime zest to the sauce for a bright, fresh note.
Spicy Dijon cream – Add a dash of hot sauce or extra cayenne to the sauce for those who like heat.
Garlic lovers’ version – Double the garlic powder in the seasoning and add minced garlic to the sauce.
Charred lemon garnish – Grill or sear lemon halves and serve alongside for squeezing.
Salmon bowls – Serve over rice with roasted vegetables for a complete, hearty meal.
FAQs
What is blackened seasoning?
It’s a spice blend that creates a smoky, bold crust when seared in a hot skillet.
Can I bake the salmon instead of searing?
Yes, bake at 400°F for 12–15 minutes, though it won’t have the same charred crust.
Do I need skin-on salmon?
No, but skin-on helps retain moisture and adds crispiness.
Can I make the sauce ahead of time?
Yes, but reheat gently and stir in a splash of cream to restore consistency.
What sides go well with this dish?
Roasted vegetables, garlic mashed potatoes, or a light salad pair beautifully.
Conclusion
Blackened salmon with creamy Dijon sauce is a dish that delivers bold flavors with minimal effort. The perfectly seared salmon, coated in smoky spices, pairs beautifully with the tangy creaminess of the sauce, making every bite satisfying and memorable. Quick enough for weeknights yet impressive enough for guests, it’s a recipe that belongs in your regular rotation. Whether you enjoy it with roasted vegetables, rice, or potatoes, this dish is proof that a few simple ingredients can create something extraordinary.