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Blackened Salmon with Creamy Dijon Sauce

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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.

Ingredients

Scale
  • 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

  1. In a small bowl, mix the paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt and black pepper.
  2. 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.
  3. 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.
  4. 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.
  5. Reduce the heat to medium. Pour the cream into the same skillet, scraping up the browned bits, and simmer for 2 minutes.
  6. Stir in the Dijon mustard and lemon juice and cook for 2 minutes more, until the sauce thickens slightly.
  7. 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.

Find it online: https://www.receipster.com/blackened-salmon-creamy-dijon-sauce/