Why You’ll Love This Recipe
This Blackened Salmon with Creamy Dijon Sauce strikes the perfect balance between smoky spice and velvety richness. The salmon is pan-seared to perfection with a flavorful blackened crust, locking in its natural juiciness, while the creamy Dijon sauce adds tang, depth, and just the right touch of indulgence. It’s quick enough for a weeknight dinner yet refined enough for a special occasion. I once added a splash of white wine to the sauce, and it elevated the flavor beautifully. Every bite delivers a satisfying mix of spicy, smoky, and creamy — a restaurant-quality dish you can easily make at home.
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Blackened Salmon with Creamy Dijon Sauce: A Bold, Elegant Dish That Melts in Your Mouth
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Blackened Salmon with Creamy Dijon Sauce is a bold, flavorful dish featuring perfectly seared salmon fillets coated in smoky Cajun-style seasoning, served with a rich, tangy Dijon cream sauce. It’s an elegant yet easy weeknight dinner that feels restaurant-worthy.
Ingredients
- 4 salmon fillets (about 6 oz each, skin-on or skinless)
- 1 tbsp olive oil
- 1 tbsp butter
- 1 1/2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup heavy cream
- 1 tbsp Dijon mustard
- 1 tsp whole grain mustard (optional, for texture)
- 1 tsp lemon juice
- 1/4 cup chicken broth
- 1 tsp olive oil (for sauce)
- 1 tbsp chopped parsley (for garnish)
Instructions
- In a small bowl, combine paprika, garlic powder, onion powder, cayenne pepper, thyme, salt, and black pepper to make the blackening seasoning.
- Pat salmon fillets dry with paper towels and coat them evenly with the spice mixture on all sides.
- Heat olive oil and butter in a large skillet over medium-high heat until hot and shimmering.
- Place salmon fillets in the skillet (skin side down if applicable) and sear for 3–4 minutes per side, or until blackened and cooked through. Remove from skillet and set aside.
- In the same skillet, reduce heat to medium and add 1 tsp olive oil. Pour in chicken broth and deglaze the pan, scraping up browned bits.
- Add heavy cream, Dijon mustard, whole grain mustard, and lemon juice. Stir and simmer for 2–3 minutes, until slightly thickened.
- Return salmon to the pan, spooning sauce over the fillets to coat.
- Remove from heat and garnish with chopped parsley.
- Serve warm with rice, mashed potatoes, or roasted vegetables.
Notes
- For a lighter sauce, substitute half-and-half for heavy cream.
- Adjust cayenne pepper to control spice level.
- This sauce pairs beautifully with shrimp or chicken as well.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Seared / Stovetop
- Cuisine: Cajun-American Fusion
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Salmon fillets – The star of the dish. Choose fresh, skin-on fillets for the best flavor and texture.
Olive oil – Helps the blackened seasoning adhere and ensures a crispy sear.
Butter – Adds richness and helps create that signature golden crust when searing the salmon.
Paprika – Forms the base of the blackened seasoning, giving a warm, smoky depth.
Cayenne pepper – Adds subtle heat. Adjust the amount to your spice preference.
Garlic powder – Enhances the flavor of the salmon and seasoning blend.
Onion powder – Adds a savory undertone to balance the spices.
Dried thyme and oregano – Bring a fragrant, earthy note to the blackened crust.
Salt and black pepper – Essential for seasoning and balance.
Heavy cream – Forms the rich, velvety base of the Dijon sauce.
Dijon mustard – The star of the sauce, adding tanginess and sharpness that complement the salmon perfectly.
White wine or chicken broth – Deglazes the pan and adds depth to the sauce.
Garlic (fresh) – Adds aromatic richness to the sauce.
Lemon juice – Brightens the flavors and cuts through the creaminess.
Fresh parsley – Adds a touch of freshness and color to the finished dish.
Directions
Start by mixing paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried oregano, salt, and black pepper in a small bowl to create the blackening spice blend.
Pat the salmon fillets dry with paper towels, then rub each with olive oil. Generously coat both sides with the seasoning mix, pressing lightly so it adheres.
Heat a large skillet over medium-high heat. Add butter and let it melt until sizzling. Place the salmon fillets skin-side up and sear for 3–4 minutes per side, depending on thickness, until the crust is blackened and the salmon flakes easily with a fork. Remove from the pan and set aside.
Reduce the heat to medium. In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Pour in the white wine (or broth) and scrape up any browned bits from the pan — they’ll add incredible flavor. Stir in heavy cream and Dijon mustard, whisking until smooth. Simmer for 2–3 minutes until the sauce thickens slightly. Add lemon juice and a pinch of salt to balance the flavors.
Return the salmon to the skillet and spoon the sauce over each fillet. Cook for another 1–2 minutes to let the flavors meld. Sprinkle with chopped parsley before serving.
Equipment needed :
Must-Have Tools to Get Rolling
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with easeServings and timing
This recipe makes 8 servings and takes about 50 minutes total — 10 minutes of prep and 40 minutes of baking. Perfect for a quick yet elegant dessert.Storage/reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. To serve, warm individual slices in the microwave for 10–15 seconds to restore their soft texture.
Servings and timing
This recipe serves 4 portions.
Prep time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Storage/reheating
Store leftover salmon in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of cream or broth to maintain moisture. Avoid microwaving on high, as it can dry out the fish. The sauce can also be made ahead and stored separately for easy reheating.
Variations and Customizations
Herb Dijon Sauce
Add chopped tarragon or dill to the sauce for an elegant herbal twist.
Cajun-Style Blackened Salmon
Use Cajun seasoning instead of homemade blackened spice for extra heat and bold flavor.
Honey Dijon Cream Sauce
Add a teaspoon of honey to the sauce for a touch of sweetness that balances the spice.
Garlic Lemon Butter Sauce
Swap Dijon for extra lemon and butter for a lighter, citrus-forward variation.
Smoked Paprika Salmon
Replace regular paprika with smoked paprika for deeper, smoky complexity.
Pan-Seared Chicken Version
Substitute salmon with chicken breasts or thighs for a versatile, creamy main dish.
Low-Carb Pairing
Serve the salmon over cauliflower mash or zucchini noodles for a lighter option.
Vegetable Add-In
Stir sautéed spinach, asparagus, or mushrooms into the sauce for extra texture and flavor.
Grilled Version
Grill the salmon instead of pan-searing, then drizzle with the warm Dijon sauce before serving.
Lemon Caper Twist
Add a spoonful of capers to the sauce for a briny, Mediterranean touch.
FAQs
Can I use skinless salmon?
Yes, but leaving the skin on helps protect the fish and adds crispiness.
Can I use Greek yogurt instead of cream?
Yes, for a lighter sauce. Stir it in off the heat to prevent curdling.
Can I bake the salmon instead of searing?
Yes, bake at 400°F (200°C) for 12–15 minutes, then top with the sauce.
What’s the best wine for the sauce?
A dry white like Chardonnay or Sauvignon Blanc works perfectly.
Conclusion
This Blackened Salmon with Creamy Dijon Sauce is the perfect blend of bold and elegant — spicy, smoky salmon paired with a tangy, luxurious sauce that elevates every bite. It’s simple enough for a weeknight dinner yet impressive enough for guests, delivering restaurant-quality flavor in just 30 minutes. Whether you serve it with rice, roasted potatoes, or steamed vegetables, this dish is guaranteed to become a favorite for any occasion. Once you try it, you’ll crave that creamy, zesty sauce on just about everything.
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