Description

This is what happens when you want something bold, buttery, slightly spicy, and creamy all at once. Blackened salmon—pan-seared with smoky Cajun spices—gets a major glow-up when you top it with a smooth, tangy Dijon cream sauce that makes it feel like a restaurant-style dish… but you pulled it off in under 30 minutes with zero drama. It’s a little sassy, a little rich, and totally satisfying.

Ingredients

For the blackened salmon:
– 4 salmon fillets (about 6 oz each, skin-on or off)
– 1 tbsp olive oil
– 1 tbsp butter (for searing)
– 2 tsp paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp dried thyme
– 1 tsp dried oregano
– 1/2 tsp cayenne (adjust for heat)
– 1/2 tsp black pepper
– 1/2 tsp salt

For the creamy Dijon sauce:
– 1 tbsp butter
– 1 garlic clove, minced
– 1/2 cup heavy cream
– 1 tbsp Dijon mustard
– 1 tsp whole grain mustard (optional for texture)
– 1 tsp lemon juice
– Salt and pepper to taste
– Fresh parsley for garnish (because you’re classy like that)

Instructions

Step 1: Mix your spice blend
In a small bowl, combine the paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper, and salt. Pat the salmon fillets dry and rub the spice mix all over each one, coating both sides thoroughly.

Step 2: Sear that salmon
Heat olive oil and butter in a large skillet over medium-high heat until hot and shimmering. Add the salmon fillets, skin-side down if they have skin. Sear for 3–4 minutes per side (depending on thickness) until a dark crust forms and the salmon is just cooked through. Remove and set aside.

Step 3: Make the creamy Dijon magic
In the same skillet, reduce heat to medium and melt 1 tablespoon of butter. Add the minced garlic and sauté for 30 seconds until fragrant. Pour in the cream, Dijon, optional whole grain mustard, and lemon juice. Stir and let it gently simmer for 2–3 minutes until slightly thickened. Season with salt and pepper to taste.

Step 4: Bring it together
Spoon that creamy Dijon sauce generously over the blackened salmon fillets. Garnish with chopped parsley or even a few lemon zest shavings if you’re feeling extra.

Notes

– Serve over a bed of garlic mashed potatoes or creamy polenta
– Pairs beautifully with roasted Brussels sprouts, asparagus, or green beans
– Try it with wild rice or couscous for a grainy base
– Add it to a big salad with arugula, cherry tomatoes, and a mustard vinaigrette for a lighter meal

Prep Time: 10 minutes
Cook Time: 15 minutes

Nutrition

Calories: ~450 kcal per serving
Fat: ~28g
Carbohydrates: ~3g
Protein: ~36g