Blackened Salmon with Creamy Dijon Sauce
This Blackened Salmon with Creamy Dijon Sauce is a flavorful dish with a crispy exterior and succulent interior, perfect for impressing family or guests.
Servings: 4 servings
Calories: 400kcal
Ingredients
For the Salmon
- 4 fillets salmon fillets, fresh and plump
- 1 tablespoon olive oil (for sautéing) Use for cooking the salmon
- 1 tablespoon paprika, sweet and smoky For the spice rub
- 1 teaspoon garlic powder For the spice rub
- 1 teaspoon onion powder For the spice rub
- 1/2 teaspoon cayenne pepper For a hint of heat
- 1/2 teaspoon salt To enhance flavors
- 1/2 teaspoon black pepper, freshly cracked For extra zing
For the Creamy Dijon Sauce
- 1/4 cup Dijon mustard Sharp and tangy
- 1/4 cup sour cream Creamy and rich
- 1 tablespoon lemon juice Fresh for brightness
- 1 tablespoon olive oil For mixing the sauce
- 1 teaspoon honey For a touch of sweetness
- 1 teaspoon fresh dill (optional) Fragrant and herbaceous
Instructions
Prepare the Spice Rub
- In a small bowl, mix together the paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- Rub the mixture evenly onto both sides of the salmon fillets.
Cook the Salmon
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the seasoned salmon fillets to the skillet and cook for 4-5 minutes per side, or until the salmon has developed a blackened crust.
Make the Creamy Dijon Sauce
- While the salmon cooks, whisk together the Dijon mustard, sour cream, lemon juice, olive oil, honey, and dill if using in a small bowl.
- Blend until smooth and set aside.
Serve
- Drizzle the creamy Dijon sauce over each salmon fillet or serve it on the side.
Notes
Allow your salmon to come to room temperature before cooking for even cooking. For added flavor, marinate the salmon in lemon juice and spices for at least 30 minutes prior to cooking. A cast-iron skillet works best for the blackened crust.