If you’re dreaming of a quick, healthy, and flavor-packed seafood dinner, look no further than Blackened Salmon with Creamy Dijon Sauce. This dish delivers a punchy blend of aromatic spices on pan-seared salmon, finished with a tangy, velvety Dijon sauce that takes things right over the top. It’s an irresistible marriage of spicy, smoky, and bright flavors, all ready in under 30 minutes. Bursting with simple ingredients and big personality, this is the kind of meal that’ll make your weeknights feel fancy and your taste buds do a little happy dance!
Ingredients You’ll Need
You’ll be amazed at how these everyday ingredients come together, each playing their own part to create a restaurant-worthy plate. Every single one is essential, building layers of flavor, creamy texture, or eye-catching color into your Blackened Salmon with Creamy Dijon Sauce.
- Salmon Fillets (4, 6 ounces each): Rich, buttery, and loaded with omega-3s, these are the centerpiece of the dish—choose skin-on or skinless based on your preference.
- Olive Oil (1 tablespoon): Helps the blackening spices stick and gives the fish a gorgeous sear and crisped edges.
- Paprika (1 teaspoon): Adds gentle warmth and a beautiful earthy color to the spice blend.
- Garlic Powder (1 teaspoon): Brings deep savory notes that complement the salmon’s richness.
- Onion Powder (1/2 teaspoon): Introduces a savory-sweet base flavor that rounds out the spice mix.
- Dried Thyme (1/2 teaspoon): Lends a subtle herby touch and a whiff of classic Southern blackened flavor.
- Cayenne Pepper (1/4 teaspoon, optional): For those who crave a bit of smoky heat; adjust to your heat preference.
- Salt (1/2 teaspoon): Essential for bringing out all the flavors in both salmon and sauce.
- Black Pepper (1/4 teaspoon): A hint of sharp, pungent, peppery bite ties the spice mix together.
- Sour Cream (1/2 cup): The base of the creamy Dijon sauce, making it luscious and tangy—Greek yogurt works, too!
- Dijon Mustard (2 tablespoons): Adds a complex, sharp zing that’s irresistible with salmon.
- Lemon Juice (1 tablespoon): Brightens the sauce and cuts through the richness.
- Honey (1 teaspoon): A hint of sweetness balances out the tang and spice.
- Fresh Dill or Parsley (1 tablespoon, chopped): Delivers a pop of fresh, green, herby flavor and color to finish both fish and sauce.
- Salt and Pepper (to taste): Fine-tunes the sauce just the way you like it.
How to Make Blackened Salmon with Creamy Dijon Sauce
Step 1: Mix the Blackening Spices
Start by grabbing a small bowl and stirring together your paprika, garlic powder, onion powder, dried thyme, cayenne (if you’re feeling spicy!), salt, and black pepper. This aromatic blend is what gives the Blackened Salmon with Creamy Dijon Sauce its irresistible crust and flavor complexity.
Step 2: Prep and Season the Salmon
Make sure your salmon fillets are dry—give them a gentle pat with paper towels. This secret little step helps you get that crave-worthy sear. Rub the mixed spices generously and evenly over every fillet for maximum flavor in every bite.
Step 3: Sear the Salmon
Heat up the olive oil in a large skillet over medium-high heat. Once it shimmers, carefully place your fillets in the pan, skin-side down if they have skin. Let them sizzle undisturbed for 3 to 4 minutes per side until they develop a gorgeous blackened crust and are cooked through. Your kitchen will smell amazing!
Step 4: Whisk the Creamy Dijon Sauce
While the salmon is cooking, grab a small bowl and whisk together the sour cream, Dijon mustard, lemon juice, honey, fresh herbs, and a good pinch of salt and pepper. Taste, adjust the seasonings, and revel in how easily this silky sauce comes together.
Step 5: Serve and Savor
When your salmon is perfectly blackened, plate it up and generously spoon over the creamy Dijon sauce. Scatter with extra herbs if you’re feeling fancy. Dive in while the fish is still warm for the most satisfying Blackened Salmon with Creamy Dijon Sauce experience!
How to Serve Blackened Salmon with Creamy Dijon Sauce
Garnishes
A final flourish of fresh dill or parsley sprinkled on top instantly elevates the dish, offering a pop of green and an aromatic lift. You can also add a lemon wedge on the side for an extra splash of brightness that brings all the flavors to life.
Side Dishes
This Blackened Salmon with Creamy Dijon Sauce plays beautifully with roasted veggies—think asparagus, broccolini, or Brussels sprouts. For something heartier, serve over a bed of fluffy rice, quinoa, or alongside a fresh, crisp green salad to round out your plate.
Creative Ways to Present
If you’re entertaining, try piling the salmon onto a platter and drizzling half of the sauce over the top, serving extra sauce on the side. Or nestle each fillet on a swoosh of sauce, like the pros do. For a lighter, brunchy twist, flake the salmon onto toasted sourdough and top with a dollop of that irresistible Dijon sauce.
Make Ahead and Storage
Storing Leftovers
Leftover salmon and sauce keep well in airtight containers—store each separately in the fridge for up to 2 days. The flavors actually get richer overnight, making leftovers a delicious lunch or quick dinner!
Freezing
You can freeze the cooked salmon fillets (without sauce) for up to a month; let cool, then wrap well in plastic wrap and foil. The sauce is best made fresh, as dairy-based sauces can separate after freezing and thawing.
Reheating
Gently reheat salmon in a low oven (about 275°F) or quickly in a skillet over low heat, just until warmed through—avoid overcooking to keep it moist. Warm the creamy Dijon sauce separately on the stovetop or let it come to room temperature before serving.
FAQs
Can I bake the salmon instead of pan-searing?
Absolutely! Simply season the fillets as directed, then bake at 400°F for about 10-12 minutes or until the salmon is just cooked through. You’ll get a little less of that charred crust, but all the bold blackened flavor will still shine.
Is this Blackened Salmon with Creamy Dijon Sauce spicy?
The base recipe is subtly spicy thanks to the paprika and a touch of cayenne, but you can always skip the cayenne for a milder experience, or add a pinch more for a bolder kick—totally customizable!
Can I use Greek yogurt instead of sour cream in the sauce?
Yes, Greek yogurt is a fantastic substitute for a lighter, protein-boosted creamy Dijon sauce. It adds a bit of extra tang, but the overall flavor is just as delightful.
Do I need salmon fillets with skin?
Either works beautifully! Skin-on fillets develop a lovely crispy bottom, but skinless fillets make serving and eating even easier—choose whatever you enjoy most or is available.
Can I double this recipe for a crowd?
Definitely! Simply double all the ingredients and cook the salmon in batches. Keep finished fillets warm on a tray in a low oven while you prep the rest, then assemble for a spectacular group meal.
Final Thoughts
I can’t wait for you to try this Blackened Salmon with Creamy Dijon Sauce at home—it’s seriously one of those dinners that delivers weeknight ease and weekend-level flavor every time. Everything comes together in a flash and never fails to wow. So go ahead, treat yourself and your favorite people to this bright, bold, and creamy seafood feast!
Print
Blackened Salmon with Creamy Dijon Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American
- Diet: Non-Vegetarian
Description
Enjoy a flavorful and healthy meal with this Blackened Salmon recipe topped with a creamy Dijon sauce. Perfect for a quick and delicious dinner option that’s sure to impress!
Ingredients
For the Blackened Salmon:
- 4 salmon fillets (6 ounces each), skin-on or skinless
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Creamy Dijon Sauce:
- 1/2 cup sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 tablespoon fresh dill or parsley, chopped
- Salt and pepper to taste
Instructions
- Prepare the Blackened Salmon: Mix paprika, garlic powder, onion powder, thyme, cayenne, salt, and pepper. Rub the spice mix over each salmon fillet. Cook the fillets in a skillet until blackened and cooked through.
- Make the Creamy Dijon Sauce: Whisk together sour cream, Dijon mustard, lemon juice, honey, dill or parsley, salt, and pepper until smooth.
- Serve: Drizzle the Dijon sauce over the salmon fillets and garnish with herbs.
Notes
- This dish pairs well with roasted vegetables, rice, or a green salad.
- For a lighter option, substitute Greek yogurt for sour cream in the sauce.
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 390
- Sugar: 2g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 85mg
