Description
Savor perfectly seared blackened salmon with a creamy Dijon sauce, combining bold spices and rich flavors.
Ingredients
- 4 skin-on salmon fillets (about 6 oz each), fresh
- 2 tsp paprika
- 1 tsp cayenne pepper (adjust to taste)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp butter or oil (for searing)
- 3 tbsp Dijon mustard
- 1/3 cup heavy cream or Greek yogurt (for a lighter option)
- 1 tbsp fresh lemon juice
- Salt and pepper, to taste
- Fresh dill or parsley for garnish
Instructions
- Combine paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and black pepper in a small bowl.
- Pat the salmon fillets dry with a paper towel and coat each fillet with the spice mix.
- Heat a heavy skillet over medium-high heat, adding butter or oil.
- Cook the salmon fillets skin-side down for 4-5 minutes on each side until a charred crust forms.
- In a bowl, whisk together Dijon mustard, heavy cream (or Greek yogurt), and lemon juice, seasoning with salt and pepper.
- Serve the blackened salmon topped with the creamy Dijon sauce and garnish with fresh herbs.
Notes
Experiment with spices for additional flavor variations and serve with a variety of sides.
