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When selecting salmon for this dish, the choice between skin-on and skinless fillets can significantly affect the cooking process and flavor. Skin-on fillets are often preferred as the skin helps to keep the salmon moist during cooking and adds a delightful texture when crisped. The skin can also protect the flesh from direct heat, making it less likely to dry out. However, skinless fillets are also a viable option for those looking to reduce fat or simply prefer the taste and texture of boneless fish.

Blackened Salmon with Creamy Dijon Sauce

Elevate your dinner with this delicious Blackened Salmon with Creamy Dijon Sauce! Seasoned with a flavorful spice rub, the salmon is pan-seared to perfection, creating a crispy skin and tender inside. Paired with a rich creamy sauce made from Dijon mustard and fresh lemon juice, this dish is sure to impress. Perfect for a weeknight meal or special occasion. Get ready for a culinary delight that will leave your taste buds craving more!
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Ingredients
  

4 salmon fillets (6 oz each, skin-on)

2 tablespoons paprika

1 tablespoon cayenne pepper

1 tablespoon garlic powder

1 tablespoon onion powder

2 teaspoons dried thyme

2 teaspoons dried oregano

Salt and black pepper, to taste

3 tablespoons olive oil

1 cup heavy cream

3 tablespoons Dijon mustard

2 tablespoons lemon juice

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Spice Rub: In a small bowl, mix together paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, salt, and black pepper to create a spice rub.

    Season the Salmon: Rub the spice mixture evenly over both sides of the salmon fillets, pressing slightly to adhere.

      Heat the Skillet: In a large cast-iron skillet, heat olive oil over medium-high heat until it starts to shimmer.

        Cook the Salmon: Carefully add the salmon fillets to the skillet, skin-side down. Cook for about 4-5 minutes until the skin is crispy and the salmon is blackened. Flip the fillets and cook for an additional 3-4 minutes, until cooked to your desired doneness. Remove the salmon from the skillet and place on a plate.

          Make the Creamy Dijon Sauce: In the same skillet, reduce heat to medium and add heavy cream. Stir gently to deglaze the pan, scraping up any flavorful bits left from the salmon.

            Add Flavor: Whisk in the Dijon mustard and lemon juice. Allow the sauce to simmer for about 2-3 minutes until slightly thickened. Taste and adjust seasoning with salt and pepper if necessary.

              Serve: Place the blackened salmon on serving plates, drizzle with the creamy Dijon sauce, and garnish with chopped parsley.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4