Blackened Salmon with Creamy Dijon Sauce
Paprika makes up most of the blackening rub on this salmon, backed by garlic powder, onion powder, dried thyme and oregano, salt, black pepper and half a teaspoon of cayenne. Four skin-on fillets are patted dry, rubbed with olive oil and pressed into the spices so they cling, then seared hard in a hot cast-iron or nonstick skillet.
Skin side down, the fish stays put for four or five minutes; moving it early tears the crust before it has formed. One flip and three or four minutes more bring it to 145°F in the center, when it flakes easily. Then, without washing the pan, a cup of heavy cream goes in to lift the browned spice bits from the bottom. Two minutes of simmering, Dijon and lemon juice, two minutes more and a handful of chopped dill finish a sauce that already tastes of the seasoning.
The cream sauce wins me over more than the fish alone, because it softens the cayenne while the mustard gives it a pleasant bite. For milder heat, cut the cayenne back or leave it out; the paprika still brings plenty of color. For other quick mains, the chicken dinner recipes page has a full lineup.
PrintBlackened Salmon with Creamy Dijon Sauce
Salmon fillets coated in a homemade blackening spice and seared until crusty, with a quick cream, Dijon and dill sauce made in the same skillet.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
Ingredients
- 4 salmon fillets (about 6 oz each, skin-on)
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped
Instructions
- In a small bowl, mix the paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt and black pepper.
- Pat the salmon dry with paper towels. Rub both sides with the olive oil, then coat generously with the spice mix, pressing gently so it sticks.
- Heat a large nonstick or cast-iron skillet over medium-high heat. Add the salmon skin side down and cook for 4-5 minutes, until the skin is crisp and the seasoning forms a dark crust.
- Flip and cook for 3-4 minutes more, until the salmon flakes easily and reads 145°F (63°C) in the center on a thermometer. Transfer to a plate.
- Reduce the heat to medium. Pour the cream into the same skillet, scraping up the browned bits, and simmer for 2 minutes.
- Stir in the Dijon mustard and lemon juice and cook for 2 minutes more, until the sauce thickens slightly.
- Stir in the dill, taste and adjust the seasoning. Spoon the sauce over the salmon and serve right away.
Notes
For a milder dish, reduce or leave out the cayenne. Skinless fillets work too; turn them carefully, as they are more fragile.
Frequently Asked Questions
Is blackened salmon very spicy?
With half a teaspoon of cayenne for four fillets, the heat is moderate. Reduce or leave out the cayenne for a milder version.
Can I use skinless salmon?
Yes. Skinless fillets are more fragile, so turn them carefully with a wide spatula.
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