Description
A flavorful and quick recipe featuring blackened salmon fillets cooked to perfection in a skillet, served with a rich and creamy Dijon mustard sauce. This dish is bursting with Cajun spices and complemented by fresh lemon juice and dill, perfect for a healthy and delicious dinner in just 30 minutes.
Ingredients
Scale
Salmon
- 4 fresh salmon fillets (about 6 oz each)
- 2 tablespoons Cajun seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil (for cooking)
Blackening Spice
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
Creamy Dijon Sauce
- 2 cloves garlic, minced
- 2 tablespoons Dijon mustard
- 1/2 cup heavy cream
- 1 tablespoon freshly squeezed lemon juice
- Salt and pepper to taste
- 2 tablespoons fresh dill, chopped (for garnish)
Instructions
- Season the Salmon: Pat the salmon fillets dry with paper towels and evenly season both sides with Cajun seasoning, salt, and pepper. Allow the fillets to rest at room temperature for about 15 minutes to enhance the flavor absorption.
- Prepare Blackening Spice: In a small bowl, mix together paprika, cayenne pepper, garlic powder, onion powder, dried thyme, and oregano to create a homemade blackening spice blend that will intensify the salmon’s flavor.
- Cook the Salmon: Heat a large skillet over medium-high heat and add the olive oil. Once the oil is hot, place the seasoned salmon fillets skin-side down in the skillet. Cook without moving them for 4-5 minutes to create a blackened crust, then flip and cook for another 3-4 minutes until the salmon is cooked through and flakes easily.
- Make the Creamy Dijon Sauce: Reduce the heat to medium in the same skillet. Add minced garlic and sauté for 30 seconds until fragrant. Stir in the Dijon mustard and heavy cream, cooking for 2-3 minutes until the sauce thickens slightly. Finish by adding the lemon juice and seasoning with salt and pepper to taste.
- Serve: Place the blackened salmon fillets on serving plates and drizzle generously with the creamy Dijon sauce. Garnish each plate with chopped fresh dill for a bright, herbal finish.
Notes
- For best results, use fresh salmon fillets with skin on to help hold the fish together during cooking.
- If you prefer less heat, reduce or omit cayenne pepper from the blackening spice mix.
- The creamy Dijon sauce can be adjusted for thickness by gently simmering longer to reduce or adding a splash of cream to thin.
- Serve with steamed vegetables or a fresh salad for a complete meal.
- Letting the salmon rest at room temperature before cooking ensures even cooking throughout the fillet.
