This blackened salmon is packed with flavor! The fish gets a tasty spice rub that makes it crispy on the outside while staying tender inside. It’s paired with a smooth and creamy Dijon sauce.
I love how the sauce adds a nice tang that really boosts the salmon’s taste! 🐟 It’s quick to whip up, making it a perfect dinner choice for those busy nights when you want something special.
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are perfect for this dish. You can substitute with skinless skinless trout or any firm fish like swordfish if you’re looking for a different flavor.
Spices: The blackening spices are key! If you don’t have smoked paprika, regular paprika works too, but it won’t have that smoky flavor. Adjust cayenne according to your spice preference – leave it out for milder salmon!
Dijon Mustard: For the sauce, regular mustard can substitute Dijon if necessary. For a sweeter sauce, you could add a touch of honey to the regular mustard.
How Do I Cook Salmon Perfectly Every Time?
Cooking salmon to perfection is all about technique. Here’s how to get it just right:
- Make sure your skillet is hot enough before placing the salmon to form a good sear.
- Don’t move the salmon while it cooks on one side. This helps develop that beautiful crispy crust.
- Check for doneness by gently pressing with a fork; if it flakes easily, it’s done.
- Resting the salmon for a few minutes helps retain moisture.
Follow these tips, and you’ll be enjoying perfectly cooked salmon every time! Enjoy the process and the delicious outcome!
Blackened Salmon With Creamy Dijon Sauce
Ingredients You’ll Need:
For The Salmon:
- 4 salmon fillets (6 oz each), skin removed
- 2 tbsp olive oil or melted butter (for searing)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper (adjust to taste)
- 1 tsp black pepper
- 1 tsp salt
For the Creamy Dijon Sauce:
- 1 tbsp butter
- 1 small shallot, minced
- 1 clove garlic, minced
- 1/2 cup heavy cream
- 2 tbsp Dijon mustard
- 1 tsp lemon juice (freshly squeezed)
- Salt and freshly ground black pepper to taste
- Fresh chopped herbs (optional, such as chives or parsley)
How Much Time Will You Need?
This delicious dish takes about 10-15 minutes to prep and around 10 minutes to cook. You’ll have a beautiful dinner ready in just about 25 minutes!
Step-by-Step Instructions:
1. Prepare the Blackening Spice:
In a small bowl, mix together the smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, black pepper, and salt. This mixture is what gives the salmon its amazing flavor!
2. Season the Salmon:
Use paper towels to pat the salmon fillets dry. This helps them get crispy while cooking! Brush each fillet lightly with olive oil or melted butter on both sides. Now, generously coat all sides of the salmon with your spice mixture, pressing it on to make sure it sticks.
3. Cook the Salmon:
Heat a large heavy skillet or cast-iron pan over medium-high heat until it’s very hot. Add a small amount of oil or butter to the pan. Carefully place the salmon fillets in the pan and let them cook without moving them for about 3-4 minutes. The goal is to blacken and crisp up one side.
4. Flip and Finish Cooking:
Using a spatula, gently flip the fillets over and cook for another 3-4 minutes until they are cooked through but still moist on the inside. Remove them from the heat and cover lightly with foil to keep warm.
5. Make the Creamy Dijon Sauce:
In the same pan, or a small saucepan, melt 1 tablespoon of butter over medium heat. Add the minced shallot and garlic. Sauté for about 1-2 minutes until they are soft and fragrant.
6. Add Cream and Season:
Stir in the heavy cream and bring it to a gentle simmer. Whisk in the Dijon mustard and freshly squeezed lemon juice, and allow the sauce to simmer for another 2-3 minutes until it thickens slightly. Don’t forget to season with salt and freshly ground black pepper to taste!
7. Add Some Fresh Herbs (Optional):
If you like, stir in some freshly chopped herbs like chives or parsley at the end for added flavor and color.
8. Serve Up Your Dish:
Plate each blackened salmon fillet with a generous spoonful of the creamy Dijon sauce on top. If you want, garnish with some fresh herbs. This dish pairs wonderfully with steamed vegetables or a fresh salad. Enjoy your delightful meal!
Can I Use Frozen Salmon for This Recipe?
Yes, you can! Just make sure to thaw the salmon completely before cooking. The best way to do this is to leave it in the refrigerator overnight or place it in a sealed bag and submerge it in cold water for about an hour.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, half-and-half or whole milk can work, but the sauce will be less creamy. For a dairy-free alternative, try using coconut cream or a plant-based cream substitute that thickens well.
How Should I Store Leftover Salmon and Sauce?
Store leftovers in an airtight container in the refrigerator for up to 2 days. It’s best to keep the salmon and sauce separate to maintain texture. To reheat, warm gently on the stove or microwave until heated through. Be careful not to overcook the salmon again!
Can I Prep the Spices Ahead of Time?
Absolutely! You can mix the blackening spices ahead of time and store them in an airtight container for up to a month. This can save you time on busy weeknights!
