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