Blackened Salmon with Creamy Dijon Sauce
Blackened salmon paired with a creamy Dijon sauce creates a flavorful main dish that's easy to prepare and serves a crowd.
Equipment
- 1 skillet cast iron preferred
- 1 mixing bowl
- 1 measuring spoons
- 1 whisk
- 1 spatula
- 1 serving plate
Ingredients
- 4 6 oz salmon fillets
- 2 tablespoons paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon cayenne pepper Adjust to taste.
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil For cooking.
- ½ cup sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon honey
- salt and pepper to taste
Instructions
- In a small bowl, mix together paprika, onion powder, garlic powder, dried thyme, cayenne pepper, salt, and black pepper to create the spice mix for the salmon.
- Pat the salmon fillets dry with paper towels. Rub the spice mix generously over both sides of each salmon fillet.
- Heat olive oil in a cast iron skillet over medium-high heat until shimmering.
- Carefully place the salmon fillets in the skillet and cook for 4-5 minutes on each side, or until the salmon is cooked through and has a blackened crust. Avoid overcrowding the skillet; cook in batches if necessary.
- While the salmon is cooking, prepare the creamy Dijon sauce. In a separate mixing bowl, whisk together sour cream, Dijon mustard, lemon juice, honey, and season with salt and pepper to taste.
- Once the salmon is done, remove it from the skillet and let it rest for a minute.
- Serve the blackened salmon hot, topped with a generous spoonful of the creamy Dijon sauce.
Notes
For an added kick, adjust the cayenne pepper to your desired spice level.
This dish pairs well with a side of steamed vegetables or a fresh salad for a complete meal.