Description
A delightful dish combining rich flavors and crispy textures with a creamy Dijon sauce that perfectly complements blackened salmon.
Ingredients
- 4 salmon fillets (6 ounces each)
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh lemon juice
- Fresh parsley (for garnish)
Instructions
- Pat the salmon fillets dry with paper towels to ensure a crispy texture.
- In a small bowl, combine the smoked paprika, cayenne pepper, garlic powder, onion powder, dried thyme, salt, and black pepper to make the spice mix.
- Rub the spice mixture generously over each salmon fillet, ensuring an even coating.
- Heat olive oil in a cast-iron skillet over medium-high heat until it shimmers.
- Place salmon fillets in the hot skillet skin side down. Cook for about 3-4 minutes until the skin becomes crispy.
- Carefully flip the salmon using a spatula and cook for another 3-4 minutes until it reaches desired doneness.
- Transfer cooked salmon to a plate and cover with aluminum foil to keep warm.
- In the same skillet, reduce heat to medium, pour in heavy cream, and stir to combine, scraping browned bits off the bottom of the pan.
- Add Dijon mustard and lemon juice, simmering until the sauce thickens slightly.
- Plate the salmon and drizzle the creamy Dijon sauce over the top. Garnish with fresh parsley.
Notes
For optimal results, consider dry brining the salmon for enhanced flavor and moisture retention. Adjust spice levels to your preference.
