Blackened Salmon With Creamy Dijon Sauce Recipe

I just nailed a Blackened Salmon with a silky Dijon sauce that’s dangerously easy and will have you putting it on repeat.

I’m obsessed with Blackened Salmon because the crust is stupidly good and the sauce fights back in the best way. I love how the paprika hits first, smoky and bright, then that creamy Dijon mustard sauce cools everything without being boring.

It’s the kind of Salmon Dinner I actually crave after a long day when I don’t want fuss but still want bold flavor. But seriously, the contrast between spicy sear and silky sauce makes me want to eat it every week.

Messy fork, confident napkin. Done.

No regrets, just seconds and a happy plate. Smells like dinner guilt-free tonight

Ingredients

• Salmon fillets, meaty protein, flaky and satisfying.
• Paprika, warm color and mild smokey sweet notes.
• Smoked paprika, deeper smokiness, more barbecue vibes.
• Cayenne pepper, it brings heat; tone it down if needed.
• Garlic powder, handy garlic punch without fuss.
• Onion powder, subtle savory backbone, like cozy umami dust.
• Dried thyme, earthy hint that keeps it grounded.
• Dried oregano, herbiness that’s a bit Mediterranean.
• Kosher salt, makes everything sing, don’t skip it.
• Black pepper, bright bite that wakes up the fish.
• Olive oil, helps sear and keeps fish from sticking.
• Unsalted butter, basically richness and that lovely browning.
• Mayonnaise, creamy base that gives the sauce body.
• Sour cream or yogurt, tangy creaminess, lighter feel if yogurt.
• Dijon mustard, sharp, tangy zip that cuts richness.
• Lemon juice, bright acid, it wakes the whole plate.
• Honey or maple, little sweet lift to balance heat.
• Garlic clove, fresh garlicky pop, more alive than powder.
• Fresh parsley or chives, green freshness and mild oniony note.
• Lemon wedges, optional zingy finish you’ll actually use.

Ingredient Quantities

• 4 salmon fillets (about 6 oz each), skin on or off, patted dry
• 1 tbsp paprika
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (use 1/4 tsp if you like milder heat)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1 tsp kosher salt (or 3/4 tsp table salt)
• 1/2 tsp freshly ground black pepper
• 2 tbsp olive oil (or 2 tbsp unsalted butter)
• 1/3 cup mayonnaise
• 1/4 cup sour cream or plain Greek yogurt
• 2 tbsp Dijon mustard
• 1 tbsp fresh lemon juice
• 1 tsp honey or maple syrup
• 1 small garlic clove, minced (or 1/4 tsp garlic powder)
• 1 tbsp chopped fresh parsley or chives
• Salt and pepper to taste
• Lemon wedges for serving (optional)

How to Make this

1. Mix paprika, smoked paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt and black pepper in a small bowl to make the blackened seasoning.

2. Pat the salmon fillets very dry with paper towels and rub both sides with a little oil or butter, then sprinkle the blackened seasoning on each fillet pressing it in so it sticks.

3. Heat a large skillet over medium high heat until hot. Add 1 tablespoon oil or butter, swirl, then place fillets skin side down if they have skin. Don’t crowd the pan; cook in batches if needed.

4. Cook salmon skin side down for 3 to 5 minutes depending on thickness until the crust is dark and crisp and the fish releases easily from the pan. Flip gently.

5. Add the remaining 1 tablespoon oil or butter to the pan and cook the other side 2 to 4 minutes more, until the salmon is opaque about two thirds of the way up and flakes with a fork. For medium doneness aim for about 125 to 130 F, or cook to 145 F if you prefer fully done.

6. While the salmon cooks, whisk together mayonnaise, sour cream or Greek yogurt, Dijon mustard, lemon juice, honey or maple syrup, minced garlic, chopped parsley or chives, and a pinch of salt and pepper in a small bowl. Taste and adjust lemon, mustard or sweetener as needed.

7. When salmon is done, transfer to a plate and let rest 2 minutes so the juices redistribute and the sauce doesn’t get watered down.

8. If you seared in butter and there are brown bits in the pan, spoon a little of that over the fillets for extra flavor before serving.

9. Serve each fillet with a generous dollop or drizzle of the creamy Dijon sauce and a lemon wedge on the side.

10. Pair with steamed veggies, a salad or rice, and remember leftovers keep in an airtight container in the fridge for 2 days. Reheat gently so the fish doesn’t dry out.

Equipment Needed

1. Large heavy skillet (cast iron or stainless works best)
2. Fish spatula or flexible spatula (or tongs if you dont have one)
3. Small bowl for the spice mix and another small bowl for the sauce (or you can reuse the same bowl)
4. Measuring spoons and a tablespoon for the oil/butter
5. Measuring cup for mayo and sour cream or yogurt
6. Whisk or fork to blend the sauce
7. Instant-read thermometer to check doneness (optional but super helpful)
8. Paper towels for patting the salmon dry
9. Cutting board and a sharp knife for trimming and mincing garlic

FAQ

Blackened Salmon With Creamy Dijon Sauce Recipe Substitutions and Variations

• Salmon fillets → trout or cod. Trout cooks the same way and has a similar rich flavor, cod is milder and flakes more, so watch cooking time so it doesn’t dry out.
• Paprika → chili powder or sweet paprika. Chili powder adds more heat and cumin notes, sweet paprika keeps color but less smokiness, so use a bit more for color.
• Mayonnaise → extra plain Greek yogurt. It’s tangy and creamy, a bit thinner so you might need less lemon or a tiny drizzle of olive oil to match the mouthfeel.
• Dijon mustard → whole grain or yellow mustard. Whole grain gives a nice texture and milder bite, yellow is sweeter and less sharp, so add a touch more vinegar or lemon if you want that tang back.

Pro Tips

1. Prep the seasoning and salmon ahead: mix the spice rub and season the fillets 15 to 30 minutes before cooking so the flavors stick better. If you press the rub on and let it sit in the fridge uncovered for up to an hour you get a tighter crust, just bring the fish to room temp for 10 minutes before cooking.

2. Get the pan smoking hot and dry the fish well: wipe the fillets extra dry and heat the skillet until a drop of water skitters. That heat is what gives you the dark crust, otherwise the fish just steams and gets soggy. Use oil with a high smoke point if you want less splatter.

3. Treat the skin like a shield: if the fillets have skin, start skin side down and press lightly for the first 20 seconds so it stays flat. Cook most of the time on the skin side, flip gently, and finish briefly on the flesh side. The skin helps protect the flesh from overcooking and gives you better texture.

4. Sauce and leftovers hacks: add a splash more lemon or a pinch more honey to the sauce just before serving to brighten it, and spoon any browned bits from the pan over the fish for extra flavor. Store leftovers in a shallow airtight container and reheat gently in a low oven or covered skillet, not the microwave, so it doesn’t dry out.