Description
A flavorful blackened salmon dish with a creamy Dijon sauce that captures the essence of summer beachside cookouts.
Ingredients
- 4 salmon fillets (6 oz each)
- 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 heat preference)
- Salt and black pepper to taste
- For the creamy Dijon sauce:
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon honey (optional for sweetness)
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Mix the paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, salt, and black pepper in a small bowl.
- Rub the olive oil over each salmon fillet.
- Coat the salmon fillets generously with the spice mixture.
- Heat a cast-iron skillet over medium-high heat until very hot. Add a drizzle of olive oil to the skillet.
- Once the oil shimmers, place the salmon fillets skin side down in the skillet.
- Cook for about 4-5 minutes on each side until a blackened crust forms and the internal temperature reaches 145°F.
- Meanwhile, prepare the creamy Dijon sauce by mixing mayonnaise, Dijon mustard, lemon juice, honey, garlic powder, salt, and black pepper until smooth.
- Serve the salmon immediately with the creamy Dijon sauce on the side for dipping.
Notes
For extra flavor, marinate the salmon in olive oil and spices for an hour before cooking. Adjust cayenne pepper for desired heat level.
