If you’re looking for a weeknight dinner that feels like a restaurant splurge but comes together in under half an hour, Blackened Salmon with Creamy Dijon Sauce is calling your name. Imagine tender, spiced salmon with a gorgeous, charred crust, all smothered in a luscious, tangy mustard cream. It’s bold, saucy, and just the right amount of spicy. Best of all, you don’t need any fancy tools or culinary wizardry—just a skillet and a handful of pantry staples. This dish is a celebration of flavor, ease, and the kind of cooking that turns an ordinary night into something deliciously memorable.

Blackened Salmon with Creamy Dijon Sauce Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in Blackened Salmon with Creamy Dijon Sauce works overtime, adding depth, spice, and balance. You’ll find nothing fussy here—just everyday essentials that create extraordinary results. Let’s take a closer look at what you’ll need and why each one matters.

Salmon Fillets: Choose center-cut pieces for even cooking and a buttery texture—fresh or thawed from frozen both work beautifully.
Olive Oil: Helps achieve that irresistible sear while keeping the salmon juicy.
Paprika: Adds a vivid color and smoky backbone to the signature blackening spice blend.
Garlic Powder: Offers savory depth without the need to chop or mince.
Onion Powder: Contributes subtle sweetness and roundness to the spice rub.
Dried Thyme: Brings an herbal, earthy note that pairs perfectly with the fish.
Cayenne Pepper: Delivers a punch of heat; dial it back for a milder palate or boost it for extra sizzle.
Salt: Essential for seasoning every bite and enhancing all those bold flavors.
Black Pepper: Grounds the dish with warmth and a touch of heat.
Butter: Lends richness to the creamy Dijon sauce and helps soften the spicy edges of the fish.
Heavy Cream: Creates a silky, decadent sauce; swap for half-and-half to lighten things up.
Dijon Mustard: The star of the sauce—brings tang, complexity, and just a little bite.
Lemon Juice: Brightens everything with a pop of acidity, balancing out the cream.
Honey: Just a smidge adds sweetness to round out the zingy mustard.
Chopped Fresh Parsley (optional): For that fresh, herbal finish that makes each plate look and taste extra special.

How to Make Blackened Salmon with Creamy Dijon Sauce

Step 1: Mix Up the Blackening Spice

Start with a small bowl and combine the paprika, garlic powder, onion powder, dried thyme, cayenne pepper, salt, and black pepper. This blend forms the flavorful crust that makes Blackened Salmon with Creamy Dijon Sauce so irresistible. Take a moment to really mix the spices—balance here is key to getting an even, mouthwatering spice layer on every fillet.

Step 2: Prep and Season the Salmon

Pat your salmon fillets dry with a paper towel to help the spice blend stick and to ensure a good sear. Rub the seasoning blend generously on all sides of each fillet, pressing gently so it adheres. This step packs each bite with maximum flavor and promises that signature blackened look.

Step 3: Sear the Salmon

Heat olive oil in a large skillet over medium-high heat—cast iron is ideal, but any heavy pan will do. Once the oil shimmers, nestle in your seasoned salmon fillets. Cook for 3 to 4 minutes on each side, resisting the urge to move them around, so they develop a perfectly blackened crust. When they’re done, set the fillets aside to rest while you make the sauce.

Step 4: Make the Creamy Dijon Sauce

Drop the heat to medium and add butter to the same skillet. As it melts, scrape up those flavorful browned bits left from the salmon—they’re pure magic. Stir in heavy cream, Dijon mustard, lemon juice, and honey. Let the mixture simmer for 2 to 3 minutes, stirring often. You’re aiming for a sauce that’s velvety, slightly thickened, and beautifully glossy, making it the crowning glory of this dish.

Step 5: Finish and Serve

Return the salmon fillets to the skillet, nestling them in the sauce. Spoon the Creamy Dijon Sauce over each piece and let everything warm together for about a minute. This final step unites the bold spices of the fish with the tangy, elegant sauce. Serve hot, with a sprinkle of chopped fresh parsley if you’re feeling fancy.

How to Serve Blackened Salmon with Creamy Dijon Sauce

Garnishes

For that restaurant-worthy touch, scatter chopped fresh parsley on top just before serving. Not only does it add a pop of vibrant green, but it also offers a little fresh, herby lift. A thin lemon wedge or a light dusting of paprika can further brighten each plate and turn Blackened Salmon with Creamy Dijon Sauce into a visual feast.

Side Dishes

This salmon loves company! Try serving it over a bed of fluffy rice or alongside roasted vegetables that soak up every drop of sauce. Creamy mashed potatoes are a match made in heaven, while a simple salad with a zesty vinaigrette makes for a lighter pairing. The rich, spicy flavors of Blackened Salmon with Creamy Dijon Sauce make it versatile enough to play well with so many sides.

Creative Ways to Present

If you’re hosting or want something a bit special, try plating each salmon fillet atop elegant swirls of sauce and drizzling a little extra over the top. You can also flake the salmon over a grain bowl or layer slices onto toasted baguette rounds for showstopping appetizers. However you present it, Blackened Salmon with Creamy Dijon Sauce is a guaranteed crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

Leftover salmon and sauce can be stored in an airtight container in the refrigerator for up to 2 days. To keep the fish moist, let it cool before sealing, and store the sauce separately if possible to maintain its creamy texture.

Freezing

While salmon itself freezes well, the creamy Dijon sauce can separate after thawing. If you plan to freeze, store the cooked salmon fillets on their own (in a freezer-safe container) for up to 2 months. Whip up a fresh batch of the sauce just before serving for best results.

Reheating

Gently reheat salmon in a covered skillet over low heat or in a microwave at 50 percent power until warmed through. If reheating the sauce, do so slowly over low heat, whisking until smooth—add a splash of cream if it needs loosening. Avoid boiling, as this can make the sauce split.

FAQs

Can I use skin-on salmon fillets?

Absolutely! Skin-on fillets add extra flavor and help protect the delicate fish during cooking. Sear skin-side down first for a crisp texture, and peel away before serving if you prefer.

Is Blackened Salmon with Creamy Dijon Sauce very spicy?

The dish delivers a gentle heat thanks to cayenne pepper, but it’s easy to adjust. Use less cayenne for a milder flavor or add a touch more if you love a spicy kick. The creamy sauce helps mellow the heat, making it approachable for most palates.

Can I make Blackened Salmon with Creamy Dijon Sauce dairy-free?

Yes, simply swap the butter for olive oil or vegan butter, and use coconut cream or your favorite dairy-free substitute for the sauce. The flavors will still sing, just with a slightly different twist.

How should I know when the salmon is done?

Look for salmon that flakes easily with a fork and is just opaque in the thickest part. An instant-read thermometer should register 125°F for moist, medium-cooked salmon. Be careful not to overcook, as the fillets will continue to cook slightly after leaving the pan.

Can I use another type Main Course

Definitely. This method and sauce pair beautifully with other firm, flaky fish like cod, halibut, or trout. Just adjust the cooking time as needed depending on the thickness and type of fish you use.

Final Thoughts

Once you try Blackened Salmon with Creamy Dijon Sauce, you’ll see just how easy and rewarding it is to turn simple ingredients into something truly spectacular. Whether you’re cooking for your family or treating yourself to a special meal, this dish never disappoints. Give it a go—you might just find it becomes a new favorite in your kitchen, too.

Blackened Salmon with Creamy Dijon Sauce Recipe

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4.6 from 12 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Enjoy a flavorful meal with this recipe for Blackened Salmon with Creamy Dijon Sauce. The salmon is perfectly seasoned and cooked to blackened perfection, then topped with a luscious creamy sauce with a hint of Dijon mustard.

Ingredients

Scale

Salmon:

4 salmon fillets (6 ounces each)
1 tablespoon olive oil
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon black pepper

Creamy Dijon Sauce:

2 tablespoons butter
1/2 cup heavy cream
2 tablespoons Dijon mustard
1 tablespoon lemon juice
1 teaspoon honey
1 tablespoon chopped fresh parsley (optional)

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Instructions

Prepare the Salmon: Mix spices, coat salmon, and cook until blackened.
Make the Creamy Dijon Sauce: Simmer butter, cream, mustard, lemon juice, and honey.
Combine and Serve: Coat salmon with sauce and warm through. Garnish with parsley.