Blackened Salmon with Creamy Dijon Sauce

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Sure! Here’s a recipe for Blackened Salmon with Creamy Dijon Sauce in US English:

Blackened Salmon with Creamy Dijon Sauce

Ingredients

For the Salmon:

  • 4 salmon fillets (about 6 oz each, skin removed if desired)
  • 2 tablespoons olive oil
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt

For the Creamy Dijon Sauce:

  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon juice
  • Salt and pepper to taste
  • Fresh parsley, chopped (optional for garnish)

Instructions

1. Prepare the Blackening Seasoning:
In a small bowl, mix together paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper, and salt.

2. Season the Salmon:
Pat the salmon fillets dry with paper towels. Rub both sides with olive oil, then coat each piece evenly with the seasoning mix.

3. Cook the Salmon:
Heat a large skillet (preferably cast iron) over medium-high heat. Once hot, add a little oil if needed and place the salmon fillets in the pan. Cook for 3–4 minutes per side, or until blackened and cooked through. Remove and set aside.

4. Make the Dijon Sauce:
In the same skillet, reduce heat to medium. Add butter and garlic. Sauté for about 30 seconds until fragrant. Pour in the heavy cream, Dijon mustard, and lemon juice. Stir and let simmer for 2–3 minutes until slightly thickened. Season with salt and pepper to taste.

5. Serve:
Place salmon on plates and spoon the creamy Dijon sauce over the top. Garnish with chopped parsley if desired.

Serving Suggestions

  • Serve with roasted vegetables, mashed potatoes, or a fresh green salad.
  • Add a wedge of lemon for a fresh, zesty finish.

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