This Blackened Salmon with Creamy Dijon Sauce is a flavorful, elegant dish that comes together in under 30 minutes. Perfectly seasoned salmon fillets, seared to a crispy, smoky crust, are draped in a luscious Dijon cream sauce that’s tangy, rich, and irresistibly smooth. I made this one evening when I wanted something quick yet special—and it exceeded all expectations. The bold Cajun-style spices on the salmon balance beautifully with the creamy, slightly sharp Dijon sauce. It’s the perfect combination of heat and smoothness, making every bite absolutely unforgettable. Whether for a weeknight dinner or a special occasion, this dish tastes like something straight out of a fine dining restaurant—but it’s surprisingly simple to make at home.
Why You’ll Love This Recipe
You’ll love this recipe for its perfect harmony of flavors and textures—the crisp blackened crust on the salmon paired with the velvety Dijon cream sauce is simply divine. The blackening spices infuse the fish with smoky depth, while the sauce adds brightness and a touch of indulgence. It’s high in protein, low in carbs, and made with simple, fresh ingredients. Plus, it’s versatile enough to serve with rice, mashed potatoes, pasta, or even roasted vegetables. A one-pan recipe that’s elegant yet effortless—ideal for both busy nights and dinner parties alike.
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Blackened Salmon with Creamy Dijon Sauce: A Restaurant-Quality Meal Made Easy
- Total Time: 30 mins
- Yield: 4 servings
Description
A bold and flavorful Blackened Salmon with Creamy Dijon Sauce — perfectly seasoned salmon fillets seared to crispy perfection, then drizzled with a tangy and velvety Dijon cream sauce for a restaurant-quality meal at home.
Ingredients
- 4 salmon fillets (about 6 oz each)
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 cup chicken broth (or white wine)
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon whole-grain mustard (optional)
- 1 teaspoon lemon juice
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- In a small bowl, mix together smoked paprika, garlic powder, onion powder, dried thyme, cayenne, salt, and black pepper.
- Pat salmon fillets dry with paper towels and rub the spice mixture evenly over both sides.
- Heat olive oil in a large skillet over medium-high heat. Sear the salmon for 3–4 minutes per side until blackened and cooked through. Remove from the pan and set aside.
- In the same skillet, reduce heat to medium and melt butter. Add minced garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth (or wine) and scrape up any browned bits from the pan. Simmer for 1–2 minutes.
- Stir in heavy cream, Dijon mustard, whole-grain mustard, lemon juice, and Parmesan cheese. Whisk until smooth and slightly thickened, about 3–5 minutes.
- Return salmon to the pan and spoon sauce over the fillets. Simmer gently for 1–2 minutes to warm through.
- Garnish with chopped parsley and serve immediately.
Notes
- For extra zest, add a pinch of crushed red pepper flakes or more lemon juice to the sauce.
- This dish pairs beautifully with roasted potatoes, rice, or steamed vegetables.
- Use coconut cream and vegan butter for a dairy-free version.
- Do not overcook salmon — remove it when the center is slightly translucent for the best texture.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Pan-Seared
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Each element in this dish works together to create that perfect balance of spice, creaminess, and tang.
Salmon fillets – Fresh or thawed fillets with skin on or off. Choose center-cut pieces for even cooking and better presentation.
Butter and olive oil – Used for searing the salmon, creating a crispy crust while keeping it moist.
Blackening seasoning – A flavorful mix of paprika, cayenne, garlic powder, onion powder, dried thyme, and oregano. You can use store-bought or make your own.
Salt and black pepper – Enhance the salmon’s natural flavor and the spice mix.
Garlic – Freshly minced garlic deepens the flavor of the sauce and pairs perfectly with the mustard.
Dijon mustard – The star of the sauce. Its tangy, sharp flavor complements the smoky salmon beautifully.
Heavy cream – Forms the base of the sauce, giving it that smooth, velvety texture.
Chicken broth or white wine – Adds depth and helps thin out the sauce to the perfect consistency.
Lemon juice – Brightens the flavors and balances the richness of the cream.
Parmesan cheese (optional) – Adds a salty, nutty flavor and extra creaminess to the sauce.
Fresh parsley or dill – For a fresh, vibrant finish.
Directions
Pat the salmon fillets dry with paper towels. Rub each fillet generously with olive oil and coat evenly with blackening seasoning, pressing the spices gently into the fish.
In a large skillet, heat butter and olive oil over medium-high heat. Add the salmon fillets, skin-side down if applicable, and sear for 3–4 minutes per side, depending on thickness, until blackened and cooked through. Remove from the pan and set aside.
Reduce the heat to medium and add a small pat of butter if needed. Sauté the minced garlic for about 30 seconds until fragrant. Deglaze the pan with chicken broth or white wine, scraping up any browned bits from the bottom.
Whisk in Dijon mustard and heavy cream, stirring until smooth. Let the sauce simmer for 2–3 minutes until slightly thickened. Add lemon juice and Parmesan cheese (if using), stirring until melted and creamy. Taste and season with salt and pepper as needed.
Return the salmon to the skillet and spoon the creamy Dijon sauce over the top. Simmer for 1–2 minutes to heat through.
Garnish with chopped parsley or dill before serving. Serve hot over rice, pasta, or with roasted vegetables.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
This recipe serves 4 people.
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of cream or broth to keep the sauce smooth. Avoid microwaving too long, as it can dry out the salmon.
Variations and Customizations
Honey Dijon Salmon
Add a tablespoon of honey to the sauce for a sweet-savory contrast.
Garlic Herb Cream Sauce
Swap Dijon for garlic and add extra herbs like thyme and basil for a milder flavor.
Cajun Cream Salmon
Add extra cayenne and paprika for a spicier kick in the sauce.
Lemon Dill Sauce
Replace Dijon with lemon zest and fresh dill for a lighter, more citrus-forward sauce.
Parmesan Dijon Sauce
Increase Parmesan for a thicker, cheesier version of the cream sauce.
Vegetable Add-In
Toss in sautéed spinach, asparagus, or cherry tomatoes for added color and nutrition.
Low-Fat Option
Use half-and-half or evaporated milk instead of heavy cream for a lighter sauce.
Pasta Version
Serve the salmon and sauce over linguine or fettuccine for a complete pasta dinner.
FAQs
1. What is blackening seasoning made of?
Typically paprika, cayenne, garlic powder, onion powder, oregano, thyme, salt, and pepper.
2. Can I use skin-on salmon?
Yes! The skin crisps beautifully when seared and adds extra flavor.
3. What can I use instead of heavy cream?
Half-and-half, evaporated milk, or coconut cream work as substitutes.
4. Can I make this ahead of time?
You can prepare the sauce ahead and cook the salmon fresh before serving.
5. Is this recipe spicy?
It has mild heat, but you can adjust the cayenne pepper to your liking.
6. Can I use another type of fish?
Yes, trout, cod, or mahi-mahi also work well with this sauce.
7. Can I bake the salmon instead of pan-searing?
Absolutely! Bake at 400°F (200°C) for 12–15 minutes, then top with the sauce.
8. How do I thicken the sauce?
Let it simmer longer or add extra Parmesan cheese to reach your desired consistency.
9. Can I freeze this dish?
It’s best enjoyed fresh, as the cream sauce can separate when frozen.
10. What sides go best with it?
Steamed asparagus, garlic mashed potatoes, or a light salad make perfect companions.
Conclusion
This Blackened Salmon with Creamy Dijon Sauce is an unforgettable fusion of smoky, zesty, and creamy flavors—all made in a single pan. The bold seasoning on the salmon paired with the silky, tangy Dijon sauce creates a restaurant-worthy dish that’s both simple and sophisticated. Whether you’re cooking for family, friends, or just treating yourself, this meal delivers elegance and comfort in every bite. Serve it fresh, enjoy the burst of flavor, and savor how effortlessly gourmet dinner can be.
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