Blackened Salmon Creamy Dijon (Print-Friendly Format)

Golden, spice-crusted salmon paired with a luscious Dijon cream sauce and fresh dill for striking flavor.

# Required Ingredients:

→ Blackened Salmon

01 - 4 salmon fillets, skin-on, approximately 170 grams each
02 - 2 tablespoons olive oil
03 - 1 tablespoon paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon dried thyme
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon cayenne pepper
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper

→ Creamy Dijon Sauce

11 - 240 millilitres heavy cream
12 - 2 tablespoons Dijon mustard
13 - 1 tablespoon lemon juice
14 - 1 tablespoon fresh dill, chopped

# How to Make It:

01 - Combine paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, salt, and black pepper in a small bowl to create the seasoning blend.
02 - Pat salmon fillets dry with paper towels. Coat both sides with olive oil, then evenly apply the blackening seasoning, pressing firmly so the mixture adheres.
03 - Heat a large cast-iron or heavy non-stick skillet over medium-high heat. Place salmon skin-side down and cook for 4–5 minutes until the skin crisps and a dark crust develops. Flip fillets and cook another 3–4 minutes, allowing the flesh to flake easily with a fork. Remove the salmon and set aside.
04 - Reduce heat to medium and pour heavy cream into the same skillet, scraping up any browned bits. Simmer for 2 minutes, then add Dijon mustard and lemon juice. Cook an additional 2 minutes, stirring until the sauce thickens slightly.
05 - Stir in chopped fresh dill and taste for seasoning adjustments. Spoon the creamy sauce over the salmon fillets and serve immediately.

# Additional Information:

01 - For optimal texture, use a hot skillet and do not move the salmon early to ensure a firm, flavorful crust forms.
02 - Fresh dill imparts a bright flavor, but 1 teaspoon dried dill can substitute if needed.
03 - To gauge doneness, use an instant-read thermometer: 52°C for medium-rare, 54°C for medium.
04 - Letting salmon rest for one minute after cooking retains moisture and enhances flavor.

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