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If you’re searching for a dish that marries bold flavors with healthy ingredients, look no further than blackened salmon with creamy Dijon sauce. This recipe not only tantalizes the taste buds but also offers a delightful contrast of textures, making it a standout choice for any meal. The salmon, with its rich, buttery flavor, becomes a canvas for a blend of spices that creates a crispy, charred crust, while the creamy Dijon sauce adds a tangy smoothness that elevates the dish to gourmet status.

Blackened Salmon with Creamy Dijon Sauce

Discover the perfect blend of spicy and creamy with this Blackened Salmon recipe! These perfectly seasoned salmon fillets are seared to perfection and topped with a rich Dijon sauce that adds a delightful kick. Ready in just 25 minutes, this dish is not only quick to prepare but also packed with flavor. Elevate your dinner with a touch of elegance, and impress your family or guests. Don't forget the fresh parsley for that finishing touch!
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Ingredients
  

4 salmon fillets (6 ounces each, skin-on or skinless)

2 tablespoons paprika

1 teaspoon cayenne pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and black pepper, to taste

2 tablespoons olive oil

1/2 cup heavy cream

2 tablespoons Dijon mustard

1 tablespoon lemon juice

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Spice Mix: In a small bowl, mix together the paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried oregano, salt, and black pepper. This will be your blackening seasoning.

    Season the Salmon: Pat the salmon fillets dry with paper towels. Rub the olive oil over the fillets, then generously coat each side with the spice mixture, pressing gently to adhere.

      Heat the Pan: Preheat a large skillet (preferably cast iron) over medium-high heat until it is very hot. You can add a few drops of water; if they sizzle and evaporate immediately, the pan is ready.

        Cook the Salmon: Place the seasoned salmon fillets in the hot skillet, keeping space between each fillet. Sear the salmon for about 4-5 minutes on one side, until a crust forms. Carefully flip and cook for another 3-4 minutes on the other side, until cooked through and the internal temperature reaches 145°F (63°C). Remove from the skillet and set aside.

          Make the Creamy Dijon Sauce: In the same skillet (after removing the salmon), reduce the heat to medium. Add the heavy cream, scraping the bottom of the skillet with a wooden spoon to incorporate any flavorful bits stuck to the pan. Stir in the Dijon mustard and lemon juice. Cook for 2-3 minutes, until the sauce thickens slightly. Taste and adjust seasoning if needed.

            Serve: Place a salmon fillet on each plate and drizzle the creamy Dijon sauce over the top. Garnish with freshly chopped parsley.

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