This blackened salmon is packed with flavor, thanks to a spicy seasoning that gives it a nice char. Topped with a creamy Dijon sauce, it’s both delicious and eye-catching!
I love serving this dish with a side of veggies or rice for a colorful meal. Plus, the creamy sauce has a nice zing that keeps everyone coming back for more. Yum!
Key Ingredients & Substitutions
Salmon: Fresh salmon is ideal for this dish, but you can use other fish like trout or mahi-mahi if you prefer. These options still taste fantastic with the blackening spices.
Spices: Paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, black pepper, and salt create an amazing seasoning mix. If you want to cut the heat, skip the cayenne or use smoked paprika instead for a unique flavor.
Heavy Cream: This adds richness to the sauce. For a lighter option, you can substitute half-and-half or Greek yogurt, but the sauce may be less creamy. Dairy-free options like coconut cream can also work.
Mustard: Dijon mustard gives a tangy punch. If you don’t have it, yellow mustard can work, but expect a milder flavor. You can also omit the whole grain mustard if it’s not available.
How Do I Get Perfectly Blackened Salmon?
Achieving that delicious blackened crust is crucial for flavor! Here’s how to do it right:
- Season Generously: Make sure to coat the salmon fully with the seasoning. Press down to help it stick.
- Hot Pan is Key: Preheat your skillet over medium-high heat until it’s very hot. This helps create that crispy exterior.
- Don’t Move the Fish: Once the salmon is in the pan, avoid flipping too soon. Wait until it naturally releases from the pan to ensure a good crust forms.
- Watch the Timing: Cooking times vary based on thickness. Keep an eye on it to prevent overcooking.
These tips will ensure your blackened salmon is flavorful and beautifully cooked every time!
Blackened Salmon With Creamy Dijon Sauce
Ingredients You’ll Need:
For the Salmon:
- 4 salmon fillets (6 oz each), skin removed
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 teaspoon cayenne pepper (adjust for heat preference)
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons olive oil or melted butter (for cooking)
- 1 bunch asparagus, trimmed (optional, for serving)
For the Creamy Dijon Sauce:
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon whole grain mustard (optional)
- 1 teaspoon lemon juice
- 1 tablespoon butter
- 1 garlic clove, minced
- Salt and pepper to taste
- Crushed red pepper flakes (optional, for garnish)
How Much Time Will You Need?
The total time for this dish is approximately 30 minutes. You will spend about 10 minutes preparing the ingredients and seasoning the salmon, followed by 15-20 minutes for cooking the salmon and asparagus, and finally 5 minutes to make the creamy sauce. It’s quick, delicious, and perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Blackening Seasoning:
In a small bowl, combine the paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, black pepper, and salt. Mix these ingredients well to create a flavorful blackening seasoning.
2. Season the Salmon:
Pat the salmon fillets dry with paper towels. Rub each fillet evenly with the olive oil or melted butter. Generously coat both sides of the salmon fillets with the seasoning blend, pressing it in so the spices stick well.
3. Heat the Pan:
Heat a large heavy skillet or cast iron pan over medium-high heat until it’s very hot but not smoking. If necessary, add a little olive oil or butter to help prevent sticking before adding the salmon.
4. Cook the Salmon:
Carefully place the seasoned salmon fillets in the hot pan. Cook them without moving for about 3-4 minutes until a dark crust forms and the salmon easily releases from the pan. Gently flip the fillets and cook for another 3-4 minutes, or until they reach your desired doneness and flake easily with a fork. Remove the salmon from the pan and set aside to keep warm.
5. Optional – Cook Asparagus:
In the same skillet, add the asparagus spears. Sauté them for about 3-4 minutes or until they are tender-crisp. Season with salt and pepper, then transfer them to your serving plates.
6. Make the Creamy Dijon Sauce:
Reduce the heat to medium-low. In the same skillet, add butter and minced garlic, sautéing until the garlic is fragrant, about 30 seconds. Next, add the heavy cream, Dijon mustard, whole grain mustard (if using), and lemon juice. Stir well and cook for 2-3 minutes until the sauce thickens slightly. Season it with salt and pepper to taste.
7. Assemble the Dish:
Place the blackened salmon fillets on top of the asparagus on the plates. Generously spoon the creamy Dijon sauce over the salmon and asparagus. If you like, add some crushed red pepper flakes on top for a little extra heat.
8. Serve Immediately:
Enjoy the dish hot, with your choice of sides like rice, roasted potatoes, or a fresh salad. The combination of the blackened salmon and the creamy sauce is sure to impress!
This recipe yields a beautifully blackened exterior on the salmon combined with a luscious, tangy, creamy sauce that complements the bold spices perfectly. The asparagus adds a fresh green vegetable component for balance. Enjoy your elegant and flavorful meal!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon, but it’s important to thaw it completely before cooking. Thaw the salmon in the refrigerator overnight, or place it in a sealed plastic bag and submerge it in cold water for quicker thawing.
What Can I Substitute for Heavy Cream in the Sauce?
If you’re looking for a lighter option, you can substitute half-and-half or Greek yogurt, though the texture and richness will vary. For a dairy-free alternative, try using coconut cream for a similar consistency.
How Can I Adjust the Spiciness of This Dish?
To adjust the heat level, you can reduce the amount of cayenne pepper in the blackening seasoning. Alternatively, if you love spice, feel free to add more! You can also serve with extra crushed red pepper flakes on the side for those who prefer more heat.
Can I Make the Creamy Dijon Sauce Ahead of Time?
Yes, you can prepare the sauce in advance. Store it in the refrigerator in an airtight container for up to 2 days. When ready to serve it, reheat gently on the stove over low heat until warmed through, adding a splash of cream if needed to adjust the consistency.
