Salmon Dijon Blackened (Printable Recipe Version)

Crispy, golden salmon piled high with creamy Dijon and fresh dill makes every bite pop.

# Ingredients You’ll Need:

→ Blackened Salmon

01 - 1 teaspoon salt
02 - 1 tablespoon paprika
03 - 1/2 teaspoon cayenne pepper
04 - 1/2 teaspoon black pepper
05 - 1 teaspoon dried oregano
06 - 1 teaspoon onion powder
07 - 2 tablespoons olive oil
08 - 4 salmon fillets, skin included, about 170 grams each
09 - 1 teaspoon dried thyme
10 - 1 teaspoon garlic powder

→ Creamy Dijon Sauce

11 - 1 tablespoon fresh dill, chopped up
12 - 1 tablespoon lemon juice
13 - 2 tablespoons Dijon mustard
14 - 240 millilitres heavy cream

# Steps to Make It:

01 - Toss in the fresh dill and double-check if the flavor's just right. Drizzle the creamy mix all over your salmon and dig in while it's still hot.
02 - Turn the heat down to medium and add cream to the same pan, scraping up the brown bits. After 2 minutes, toss in the Dijon and squeeze in lemon juice. Keep stirring for another couple minutes until it thickens up.
03 - Set your large skillet or pan on medium-high. Drop the salmon in with skin facing the bottom and cook for around 4-5 minutes so the skin turns crisp and dark. Flip and keep cooking for 3-4 minutes more till it flakes when you poke it with a fork. Once that's done, take it off the heat and put it aside.
04 - Use some paper towels to dry off the salmon. Rub them with olive oil on both sides, then get your spice blend on there—press it in so it really sticks.
05 - Throw the salt, oregano, onion powder, cayenne, dried thyme, black pepper, garlic powder, and paprika into a small bowl. Grab a spoon and mix until you've got an even blend.

# Extra Information:

01 - Give the skillet enough time to get good and hot. If you don't try to flip the salmon too early, you'll get way better texture and a tasty crust.
02 - Fresh dill makes the flavor super fresh, but if you can't find it, use 1 teaspoon dried dill instead.
03 - Checking doneness is simple with an instant-read thermometer. 52°C means you've got medium-rare, 54°C gives you medium.
04 - Let the salmon sit for a minute before eating. This traps in the juice and makes it taste even better.

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