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Blackened Salmon with Creamy Dijon Sauce

A perfectly cooked blackened salmon paired with a rich, creamy Dijon sauce creates a delightful culinary experience for any gathering.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 fillets 4 salmon fillets (approx. 6 oz each)
  • 2 tablespoons 2 tablespoons blackening seasoning (mix includes paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, salt, and pepper)
  • 2 tablespoons 2 tablespoons olive oil
  • 2 tablespoons 2 tablespoons Dijon mustard
  • 1 cup 1 cup heavy cream
  • to taste Fresh parsley, chopped (for garnish)

Method
 

Preparation
  1. Rinse the salmon fillets under cold water and pat them dry with paper towels.
  2. Coat both sides of each salmon fillet with blackening seasoning, ensuring even coverage.
  3. In a large skillet, heat the olive oil over medium-high heat until it's hot but not smoking.
Cooking
  1. Carefully place the seasoned salmon fillets in the pan, skin-side down. Cook for about 4-5 minutes until it forms a blackened crust.
  2. Flip the fillets carefully and cook for an additional 3-4 minutes on the other side, or until the salmon is cooked through.
  3. In a separate saucepan, bring the heavy cream to a simmer over low heat. Stir in the Dijon mustard, mixing it well. Cook until the sauce thickens slightly, which should take about 3-5 minutes.
  4. Once the salmon is done, transfer it to a serving plate. Drizzle the creamy Dijon sauce over the fillets and garnish with fresh parsley.

Notes

For a milder flavor, reduce the cayenne in the blackening seasoning or use smoked paprika. Use a meat thermometer to avoid overcooking - it should read 145°F at the thickest part. Ensure the skillet is hot enough before adding the salmon to prevent sticking. Leftovers can be stored in the refrigerator for up to 2 days or frozen for up to three months.