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Blackened Salmon with Creamy Dijon Sauce

A thick fillet of blackened salmon generously topped with creamy dijon sauce and fresh parsley.
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Make restaurant-quality blackened salmon with a perfectly spicy crust and a rich, easy-to-make creamy Dijon pan sauce. This recipe is simple enough for a weeknight dinner.

Ingredients

Scale
  • 2 (6 ounce) salmon fillets, skin removed
  • 1 tablespoon olive oil
  • 1 tablespoon butter

For the Blackening Seasoning:

  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (adjust for spice level)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Creamy Dijon Sauce:

  • 1 tablespoon butter
  • 1 shallot, minced
  • 1/2 cup dry white wine or chicken broth
  • 1/2 cup heavy cream
  • 2 tablespoons Dijon mustard
  • 1 teaspoon fresh lemon juice
  • Salt and pepper to taste

Instructions

  1. Prepare the seasoning: In a small bowl, mix together the paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, and black pepper. This is your best blackened fish seasoning.
  2. Season the salmon: Pat the salmon fillets dry with paper towels. Press both sides of the fillets firmly into the blackening seasoning mix until fully coated.
  3. Heat the skillet: Place a large, heavy-bottomed skillet (cast iron works best) over medium-high heat. Add the olive oil and butter. Wait until the butter melts and the fat is shimmering, almost smoking.
  4. Blacken the salmon: Carefully place the seasoned salmon fillets in the hot skillet. Cook for 3 to 4 minutes without moving them to develop a dark crust.
  5. Flip and finish: Flip the salmon. Reduce the heat slightly to medium. Cook for another 3 to 5 minutes, depending on thickness, until the internal temperature reaches 145 degrees Fahrenheit for medium doneness. Remove the salmon from the skillet and set aside on a plate.
  6. Make the Dijon pan sauce: Reduce the heat to medium-low. Add the remaining 1 tablespoon of butter to the same skillet. Add the minced shallot and cook for 1 minute until softened.
  7. Deglaze: Pour in the white wine or broth. Scrape up any browned bits from the bottom of the pan. Let the liquid reduce by half, about 2 minutes.
  8. Finish the sauce: Stir in the heavy cream and Dijon mustard. Bring the sauce to a gentle simmer and cook until it thickens slightly, about 2 minutes. Stir in the lemon juice and season with salt and pepper.
  9. Serve immediately: Spoon the creamy Dijon sauce over the blackened salmon fillets. This makes a great gluten free blackened salmon meal.

Notes

  • For an oven finish, sear the salmon for 2 minutes per side, then transfer the skillet to a preheated 400 degree Fahrenheit oven for 5-7 minutes until done.
  • If you prefer a thicker sauce, add 1 teaspoon of cornstarch mixed with 1 tablespoon of cold water (a slurry) to the simmering cream mixture.
  • This salmon pairs well with roasted asparagus or creamy mashed potatoes.

Nutrition

Find it online: https://kingscook.com/blackened-salmon-creamy-dijon-sauce/