Blackened Salmon with Dijon Sauce (Print Version)
# Ingredients:
→ For the Blackened Salmon
01 -
4 salmon fillets (6 oz 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 -
Salt and black pepper to taste
→ For the Creamy Dijon Sauce
10 -
1/2 cup mayonnaise
11 -
1 tablespoon Dijon mustard
12 -
1 tablespoon lemon juice
13 -
1 teaspoon honey (optional)
14 -
1/2 teaspoon garlic powder
15 -
Salt and black pepper to taste
# Instructions:
01 -
In a small bowl, combine paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, and black pepper. Mix well to create a uniform spice blend.
02 -
Pat the salmon fillets dry with a paper towel. Drizzle olive oil over both sides of the fillets. Generously rub the blackened seasoning mix onto both sides of the salmon, pressing gently to ensure adhesion.
03 -
Heat a large skillet (preferably cast iron) over medium-high heat. Once hot, add the salmon fillets, skin-side down. Cook for 4-5 minutes per side, until the salmon is cooked through and has a crispy, blackened crust. The internal temperature should reach 63°C.
04 -
While the salmon cooks, prepare the sauce. In a small bowl, combine mayonnaise, Dijon mustard, lemon juice, honey (if using), garlic powder, salt, and black pepper. Stir until smooth and well integrated.
05 -
Transfer the cooked salmon to serving plates. Spoon a generous amount of the creamy Dijon sauce over each fillet. Garnish with fresh herbs or a lemon wedge if desired.
06 -
Serve immediately with complementary side dishes such as roasted vegetables, rice, or a fresh salad.
# Notes:
01 -
For an extra crispy texture, sear the salmon fillets with the skin side down for the first 3 minutes before flipping.
02 -
Adjust the cayenne pepper in the blackened seasoning to your spice preference. You can also substitute with smoked paprika for a more intense smoky flavor.
03 -
The creamy Dijon sauce can be made ahead and stored in the refrigerator for up to 3 days.