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Bring bold, creamy flavors to your kitchen with this Blackened Salmon in Creamy Dijon Sauce. Everything's cooked in one skillet, so cleanup's no sweat. The crispy edges and smoky spice mix are balanced by a fresh, citrusy sauce packed with dill and lemon. It's hearty yet light, so if you need a fast dinner that feels special, this one's a regular winner at our place.
The first time I cooked this was for my in-laws right after we got settled in our new home. They raved about it and now, whenever I want to make someone feel extra welcome without extra effort, this is my go-to.
Tasty Ingredients
- Thick salmon fillets, skin on: the main star—skin helps crisp everything up
- Olive oil: so the spices stick well and you get golden edges
- Sweet paprika: for rich color and depth Spanish is awesome here
- Warm garlic powder: gives a cozy base flavor
- Onion powder: ties all the seasonings together nicely
- Earthy dried thyme: gives that woodsy, deep aroma
- Dried oregano: a punch of Mediterranean flavor
- Kicky cayenne pepper: for heat, dial up or down as you want
- Salt (sea or kosher): brings out all the flavors cleanly
- Fresh ground black pepper: adds a spark and cuts the heat
- Rich heavy cream: this makes the sauce lush and creamy; fresher is better
- Sharp Dijon mustard: gives that punchy, lively tang
- Zippy lemon juice: really brightens the whole sauce
- Chopped fresh dill: brings in a fresh, almost grassy taste—look for firm leaves
How to pick great salmon
Look for center pieces that look glossy and smell like the sea, not fishy. For dill, stick to bunches that are lively and green, skip any that seem limp.
Simple Step-by-Step
- Finish the Sauce and Serve:
- Throw in the chopped dill as the last step, right before you dish up. Adjust the seasoning if you need. Lay the sauce over the salmon and dig in while it’s hot.
- Make the Creamy Dijon Sauce:
- Turn the burner down to medium. With the cooked bits still in the pan, pour the cream in. Let it gently bubble for a couple of minutes, scraping up any good stuff from the bottom. Stir in the mustard and lemon juice. After a couple more minutes, the sauce will thicken up.
- Cook the Salmon:
- Fire up your cast-iron or nonstick skillet on medium-high till it’s super hot. Lay the salmon skin-side down and leave it. After about four or five minutes, you’ll see the crust form. Flip it gently and let the other side finish for three or four minutes, or until it’s just cooked through and starts to flake.
- Season the Salmon:
- Blot the salmon super dry with a paper towel—this is key for crisp skin. Pour a little olive oil on both sides, dust on the spice blend, and press it in softly so it really sticks.
- Make the Blackening Blend:
- Toss together all your spices—paprika, garlic and onion powders, thyme, oregano, cayenne, salt, pepper—in one bowl. Break up any clumps so every bit gets seasoned well.
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What I really love here is the pop of fresh dill in the creamy drizzle. Takes me straight back to summer days when I'd cut dill from the garden, sprinkle it over fish, and eat outside with family. Every time I make this, it brings those memories right back.
Keeping Leftovers
Pop any extra salmon in a covered container and stash in the fridge for up to three days. Warm it slowly in a pan so you keep the texture nice and crispy. Keep the sauce in a different container and warm on low so it stays smooth. For longer, freeze the salmon alone (skip the sauce) for up to a month. Defrost in the fridge and crisp it back up in a skillet before eating.
Swaps and Alternatives
No fresh dill? Dried works—just use about a teaspoon. For a lighter sauce, swap in half-and-half or coconut milk. Throw in parsley or chives instead of dill if you want a twist. If salmon’s not your thing, thick pieces of cod or trout are tasty too with this prep.
How to Serve
This dish is awesome with sides that aren’t too bold. Think fluffy jasmine rice, creamy mashed potatoes, or a nice pilaf. Toss in a crunchy salad or some lemony asparagus to add a fresh bite. Leftovers? Tear up the salmon for grain bowls or lunch wraps the next day.
Background and Traditions
The blackening method started in Cajun kitchens where fish gets a heavy layer of spice and a smoky sear in a hot skillet. Creamy sauces—especially French-inspired ones like this—help cool the heat. Cooking it at home is an easy way to get those deep, Southern flavors any night you want.
Common Recipe Questions
- → What's an easy way to get a great blackened crust?
Make sure your pan's really hot and don't touch the salmon for a few minutes. The spices need time to form that crust before you flip it.
- → Can I swap fresh dill for dry in the sauce?
Totally! Just use one teaspoon of dried if you can't get fresh, and you'll be set.
- → What sides should I serve with this meal?
Simple stuff like jasmine rice, mashed spuds, a light salad, or roasted veggies all work great here.
- → How can I lighten up the sauce?
If you want it less rich, try using coconut milk or half-and-half instead of heavy cream. Still creamy, just lighter.
- → Is any part of this make-ahead friendly?
Yep, you can mix the spices and whip up the Dijon cream earlier. Put it all together fast when you're ready to eat.
- → Which wines taste good with this?
White wines like Sauvignon Blanc or a bit of oaky Chardonnay are awesome, but a light Pinot Noir is fun too.