Blackened Salmon with Creamy Dijon Sauce
This delightful dish features perfectly seasoned salmon with a smoky, charred exterior and a rich, creamy Dijon sauce.
Servings: 4 servings
Calories: 375kcal
Ingredients
For the Blackened Salmon
- 4 pieces salmon fillets Fresh, succulent pieces that form the centerpiece of this dish.
- 1 tablespoon olive oil To sear the salmon to perfection.
- 1 tablespoon paprika Adding a smoky and vibrant flavor.
- 1 teaspoon garlic powder For a warm, aromatic touch.
- 1 teaspoon onion powder Enhancing the savory depth.
- 1/2 teaspoon cayenne pepper Providing a gentle heat.
- 1/2 teaspoon salt To enhance all the flavors.
- 1/2 teaspoon black pepper For a subtle kick.
For the Creamy Dijon Sauce
- 1/4 cup Dijon mustard Essential for that creamy tanginess.
- 1/4 cup sour cream Offering a rich, velvety texture.
- 1 tablespoon lemon juice Bringing brightness to the sauce.
- 1 tablespoon olive oil For the Dijon sauce, enriching the flavors.
- 1 teaspoon honey Balancing the tang of the mustard.
- 1 teaspoon fresh dill Optional, adding a fresh herbal note.
Instructions
Preparation
- In a small bowl, mix together paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Rub this spice mixture evenly onto both sides of the salmon fillets.
Cooking the Salmon
- Heat olive oil in a large skillet over medium-high heat. Once hot, carefully add the salmon fillets. Cook for 4-5 minutes per side until the outside is beautifully blackened and the inside is cooked to your liking.
Prepare the Dijon Sauce
- In a small bowl, whisk together Dijon mustard, sour cream, lemon juice, olive oil, honey, and fresh dill (if using) until smooth and creamy.
Serve
- Once the salmon is cooked, drizzle the creamy Dijon sauce over the blackened salmon or serve it on the side.
- Garnish with additional dill or lemon wedges for a beautiful presentation.
Notes
For crispy skin, press down on the fillet while cooking. You can experiment with different types of mustard for variations.