Description
A quick and impressive blackened salmon with a spicy, charred crust paired with a tangy, smooth creamy Dijon sauce. Perfect for an easy dinner special that feels fancy but is healthy and satisfying.
Ingredients
Scale
- 4 salmon fillets (about 6 oz / 170g each), skin-on or skinless
- 2 tbsp blackening seasoning (smoked paprika, cayenne, garlic powder, onion powder, dried thyme, oregano, salt, pepper)
- 2 tbsp olive oil
- 1 tbsp butter (or half butter and half ghee)
- For the creamy Dijon sauce:
- ¼ cup mayonnaise (full-fat)
- 2 tbsp whole grain Dijon mustard
- 1 tbsp freshly squeezed lemon juice
- 1 small clove garlic, minced
- 1 tbsp fresh dill, chopped (optional, parsley can be used)
- Salt and pepper to taste
- Optional garnish: lemon wedges and extra fresh herbs
Instructions
- Prepare the blackening seasoning by mixing 1 tbsp smoked paprika, ½ tsp cayenne pepper, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp dried thyme, ½ tsp oregano, 1 tsp salt, and ½ tsp black pepper in a small bowl.
- Pat salmon fillets dry with paper towels. Rub each fillet with about ½ tbsp olive oil, then sprinkle blackening seasoning evenly on all sides, pressing gently.
- In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, minced garlic, chopped dill, salt, and pepper until smooth. Adjust seasoning to taste and refrigerate.
- Heat a skillet over medium-high heat and add butter. Once melted and bubbling, place salmon fillets skin-side down if skin-on. Cook without moving for about 4 minutes until edges turn opaque and crust is dark and crisp.
- Flip salmon gently and cook for another 3-5 minutes depending on thickness until salmon flakes easily but is not dry. For skinless, cook first side 3-4 minutes before flipping. Internal temperature should reach 125°F (51°C) for medium-rare.
- Transfer salmon to plates and let rest for 2 minutes. Spoon creamy Dijon sauce over or serve on the side. Garnish with lemon wedges and fresh herbs if desired.
Notes
Pat salmon dry to ensure a crispy crust. Use fresh spices for best flavor. Control heat to medium-high to avoid burning spices. Make extra sauce for other uses. Avoid overcrowding the pan to maintain sear. Rest salmon before serving to redistribute juices. Open a window or use vent fan to manage smoke during searing.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet with
- Calories: 350
- Sodium: 450
- Fat: 20
- Carbohydrates: 5
- Fiber: 1
- Protein: 35
Keywords: blackened salmon, creamy Dijon sauce, easy dinner, seafood recipe, healthy salmon, quick salmon recipe, smoky salmon, weeknight dinner