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This Blackened Salmon with Creamy Dijon Sauce brings restaurant flavors home using just one pan and a handful of bold ingredients. With its crisp, smoky crust and a tangy herb sauce, it feels special but comes together quickly enough for a weeknight. The touch of fresh dill and lemon in the sauce adds brightness that makes each bite sing. If you are craving something that is both hearty and light, this is the salmon recipe you will come back to again and again.
I made this for my in-laws the first time they visited after our move it immediately became a family favorite and now I make it whenever I want to treat someone without a ton of fuss.
Ingredients
- Salmon fillets: the star of the dish choose thick cuts with the skin on for best results
- Olive oil: helps the seasoning stick and crisps the salmon
- Paprika: the base of the blackening mix look for Spanish paprika for deeper flavor
- Garlic powder: brings warmth and depth
- Onion powder: aromatic and rounds out the other spices
- Dried thyme: adds earthy notes and complexity
- Dried oregano: gives Mediterranean flair
- Cayenne pepper: for that essential heat use more for spicier salmon
- Salt: choose sea salt or kosher for clean flavor
- Black pepper: brightens and balances the spice
- Heavy cream: forms the rich silky base of the sauce use fresh if possible
- Dijon mustard: gives the sauce its signature tang and sharpness
- Lemon juice: for a fresh citrus note juicy firm lemons are best
- Fresh dill: offers aroma and herbal brightness choose perky green stems
Tips for selecting quality salmon
Go for center-cut filets with moist flesh and a fresh, sea-like scent. For dill, select bunches with vibrant color and no wilting.
Step-by-Step Instructions
- Prepare the Blackening Seasoning:
- Mix the paprika garlic powder onion powder thyme oregano cayenne pepper salt and black pepper in a small bowl until thoroughly blended. Take your time mixing to break up any lumps which ensures every bite is flavorful.
- Season the Salmon:
- Pat the salmon fillets very dry with paper towels because moisture prevents a crisp crust. Drizzle both sides with olive oil then coat generously with the blackening seasoning rubbing the spices in and pressing gently so they adhere.
- Cook the Salmon:
- Heat a large cast-iron or non-stick skillet over medium-high until very hot. Place the salmon, skin-side down, in the pan and do not move it. Let it cook for four to five minutes as the seasoning forms a dark crust and the skin crisps. Flip gently and cook the other side for three to four more minutes or until the salmon just flakes.
- Prepare the Creamy Dijon Sauce:
- Lower the heat to medium and use the same pan so the browned bits flavor the sauce. Pour in the heavy cream and simmer for two minutes using a wooden spoon to scrape any bits from the pan. Stir in Dijon mustard and lemon juice and cook another two minutes as the sauce thickens.
- Finish the Sauce and Serve:
- Add the fresh chopped dill to the sauce right before serving for maximum fragrance. Season to taste. Pour the warm sauce over the cooked salmon and serve while hot.
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One of my favorite touches is the burst of fresh dill in the sauce. It always reminds me of summer picnics with family when dill would be snipped fresh from the garden and scattered over every fish dish on the table. This recipe brings back the aroma and comfort every time I make it.
Storage Tips
Store leftover salmon in a tightly sealed container in the refrigerator for up to three days. Reheat gently in a skillet over low heat to keep the crust intact. The sauce can be stored separately and reheated slowly to prevent it from breaking. For longer storage, freeze just the salmon fillets without sauce for up to one month. Thaw in the refrigerator and re-crisp in a hot skillet before serving.
Ingredient Substitutions
If you do not have fresh dill, dried dill works just fine use a teaspoon. Half and half or coconut milk can stand in for heavy cream if you want a lighter sauce. For extra flavor, fresh parsley or chives make great substitutes or additions to the dill. Instead of salmon, try this technique with thick cod or trout fillets.
Serving Suggestions
This salmon shines with sides that tame its spice and play up the sauce. Try it with fluffy jasmine rice, garlic mashed potatoes, or a simple quinoa pilaf. Add balance with a crisp green salad or steamed asparagus finished with lemon. Leftover salmon is amazing flaked into a warm grain bowl or tucked in wraps for lunch.
Cultural and Historical Context
Blackening is a classic cooking technique rooted in Cajun cuisine where boldly seasoned fish or meat is cooked quickly in a hot pan for a smoky crust. Paired with creamy sauces, these dishes blend the warm, spicy roots of Southern cooking with the elegance of French-inspired sauces like this Dijon dill cream. Sharing this salmon at home brings a little of that festive Southern table to any meal.
Frequently Asked Questions About Recipes
- → How do I achieve a perfect blackened crust?
Use a hot skillet and avoid moving the salmon for several minutes, letting the spice mix form a crisp crust before flipping.
- → Can I substitute fresh dill in the sauce?
Yes, dry dill works well—use about one teaspoon if fresh is unavailable for a similar flavor profile.
- → What sides pair well with this dish?
Roasted vegetables, mashed potatoes, jasmine rice, or a light salad nicely complement the rich flavors.
- → Is there a way to make the sauce lighter?
You can replace heavy cream with half-and-half or coconut milk for a lighter, yet still creamy, texture.
- → How can I prepare this ahead of time?
The blackening spice mix and Dijon sauce can both be made in advance, making assembly quick and easy at serving time.
- → What wine pairs best?
A slightly oaked Chardonnay, Sauvignon Blanc, or even a light Pinot Noir nicely balances the dish’s flavors.